Description
A hearty and comforting beef stroganoff that cooks effortlessly in a crockpot, leaving you free to enjoy your day.
Ingredients
- 2 lbs beef stew meat (cut into 1-inch cubes)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt (to taste)
- 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.
- Optional: In a skillet over medium-high heat, brown the beef cubes for about 2-3 minutes per side.
- Transfer the beef to the crockpot. Add in the diced onions, minced garlic, and sliced mushrooms.
- In a bowl, whisk together beef broth, Worcestershire sauce, and Dijon mustard. Pour this mixture over the beef and veggies.
- Cover the crockpot and cook on low for about 360 minutes or until the beef is tender.
- In a small bowl, combine sour cream and flour until smooth.
- About 30 minutes before serving, stir the sour cream mixture into the crockpot and cook on high until the sauce thickens.
- Prepare the egg noodles according to the package instructions.
- Serve the noodles topped with the beef stroganoff mixture and garnish with chopped parsley.
Notes
For maximum flavor, be sure to keep the crockpot covered during cooking.