Homebeef Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Posted in : beef, casserole, crock pot, crockpot, dinner, easy, family, noodles, recipe, Slow cooker on by : Jeanette Rueb Tags: , , , , , ,

Heads up: This isn’t your typical set-it-and-forget-it slow cooker recipe!
There’s some preparatory pan work and a bit of finishing required for this recipe. It’s still super easy, mostly self-cooking, and definitely delicious.

Ingredients
3 lbs Stew beef
1 tbsp Olive oil
1 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
1 tbsp Butter
4 cloves Garlic, minced
1 large Sweet onion, sliced
7 tbsp Flour
4 tbsp Dijon mustard
4 cups Beef stock

To finish:
3 tbsp Butter
3 cloves Garlic
1.5 lb Mushrooms (white button or crimini)
1 tbsp Parsley (2 tsp dried)
Salt & Pepper, to taste
2 cups Sour cream
5 cups Egg noodles

Put the beef into your crockpot, drizzle in the olive oil, and season with salt, pepper, and garlic powder. Toss to coat.

In a large sautée pan, melt 1 tbsp butter over medium heat. Add the minced garlic and onion and cook until the onions are soft. Add in the flour and dijon mustard, followed by the beef stock, stirring thoroughly to incorporate everything. Bring the pan to a simmer for two minutes before adding the mixture to your crock pot, stirring gently.

Cook on low for eight hours or on high for five.

When you’re getting ready to serve, get out a pot of water to start the noodles and the sautée pan from earlier and melt 3 tbsp butter. Add in the garlic, as before, followed by the mushrooms. Stir gently until the mushrooms are cooked and soft, having darkened slightly in color.

Remove 2-3 cups of liquid from the crockpot and add it to the pan with the mushrooms. Stir in the sour cream until the liquid is creamy and doesn’t have any big clumps in it. Add in salt, pepper, and parsley.

Pour the mushrooms and sauce into the crockpot with the meat, stir, and serve over egg noodles.

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