Crockpot Beef Stroganoff
A hearty and creamy slow-cooked beef and mushroom dish served over egg noodles, perfect for busy days and family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef stew meat Choose quality beef for the best results.
- 1 cup beef broth
- 1 onion chopped onion
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced Can be omitted if desired.
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream Stir in at the end for creamy texture.
- 8 ounces egg noodles For serving.
- to taste Salt and pepper Adjust according to your preference.
Instructions
Preparation
- Chop the onion and mince the garlic. Slice the mushrooms.
Cooking
- In your crockpot, combine the beef stew meat, chopped onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth and add Worcestershire sauce. Season with salt and pepper.
- Stir everything together and cover the crockpot.
- Set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the sour cream.
Serving
- Prepare egg noodles according to package instructions and drain.
- Serve the beef and mushroom mixture over the cooked egg noodles.
- Garnish with fresh herbs, if desired.
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Notes
For a thicker sauce, mix 1 tablespoon of cornstarch with cold water and stir into the stroganoff during the last 30 minutes of cooking. This dish can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.