Crock Pot Beef Stroganoff
A classic comfort food made easy, this crock pot beef stroganoff features tender beef slow simmered in a rich, creamy sauce.
Ingredients
- 1 ½ pounds stew meat
- 8 ounces cremini mushrooms , sliced
- 1 ounce onion soup mix
- 1 ½ cups beef broth or stock
- 2 Tablespoons Worcestershire sauce
- ½ cup sour cream
- ¼ cup heavy cream , more as needed
- 1 Tablespoon cornstarch , more as needed
S&P to taste
For serving: butter noodles or mashed potatoes and fresh parsley
Instructions
- Slow cook beef. Place 1 1/2 pounds stew meat and 8 ounces mushrooms in the slow cooker. Sprinkle 1 ounce onion soup mix over top. Then pour 1 1/2 cups beef broth and 2 Tablespoons Worcestershire sauce in. Cook on low for 5 to 6 hours or high for 3 to 4 hours.
- Add creamy ingredients. Remove about 1/4 cup of the broth. Stir in 1/4 cup heavy cream and 1/2 cup sour cream. Whisk in 1 Tablespoon cornstarch. Allow to cook an additional 30 minutes. Salt and pepper to taste.
- Serve over butter noodles and sprinkle with fresh parsley if desired.
Notes
If you have time and want to do a quick sear on the beef beforehand, you can do that in a skillet with a little olive oil. You can also use flank or sirloin steak.
Use Greek yogurt instead of sour cream to make it a little healthier.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave with a splash of cream to loosen the sauce.
Freeze: Freeze without the noodles for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring to bring sauce together again.
Nutrition
Calories: 266kcal, Carbohydrates: 8g, Protein: 28g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 94mg, Sodium: 743mg, Potassium: 702mg, Fiber: 1g, Sugar: 2g, Vitamin A: 265IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
