Description
A simple and flavorful crockpot beef stroganoff that delivers maximum taste with minimal effort.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup sour cream
- 3 tbsp all-purpose flour
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef cubes with salt, pepper, and paprika.
- Brown the beef cubes in a skillet over medium-high heat for about 2-3 minutes on each side (optional).
- Transfer the beef to the crockpot and add the diced onions, minced garlic, and sliced mushrooms.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard, then pour over the beef mixture.
- Cover the crockpot and set it to cook on low for about 6 hours or until the beef is tender.
- In a small bowl, combine the sour cream and flour until smooth; mix into the crockpot 30 minutes before serving.
- Turn the crockpot to high, stir to combine, and let it cook until the sauce thickens.
- Prepare egg noodles according to package instructions.
- Serve the beef stroganoff mixture over the noodles and garnish with chopped parsley.
Notes
Feel free to swap beef for chicken or pork and adjust cooking times accordingly.