Classic Slow Cooker Beef Stroganoff

By zhanghengshuo

4 Person

500 Minutes

0 Calories

A slow cooker version of a classic dish. This beef stroganoff is super easy to make and great for those nights when you don't have a lot of time to cook. Just place into your slow cooker before you leave for work and dinner will be ready by the time you get back. This recipe is simple and delicious.

Ingredients

1 pound cooked egg noodles
1/4 cup flat-leaf parsley, chopped
1 cup sour cream
1/3 cup all-purpose flour
1 cup beef stock
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 tsp. black pepper
1 tsp. salt
1 can cream of mushroom soup
1 pound sliced mushrooms
2 garlic cloves, minced
1 yellow onion, diced
2 pounds cubed beef stew meat

Method

01

In the bowl of your slow cooker, combine the beef, onion, garlic, mushrooms, cream of mushroom soup, salt, black pepper, Worcestershire sauce, and Dijon mustard.
02

In a small bowl, whisk together the chicken stock and flour. Stir into the other ingredients in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the beef is tender.
03

Once done, stir in the sour cream and half of the parsley. Serve over cooked egg noodles and garnish with remaining parsley.

Related Tags

Beef Stroganoff Recipes

Classic Slow Cooker Beef Stroganoff

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 480 Mins
Total Time 500 Mins

02 Ingredients

1 pound cooked egg noodles

1/4 cup flat-leaf parsley, chopped

1 cup sour cream

1/3 cup all-purpose flour

1 cup beef stock

1 tbsp. Dijon mustard

1 tbsp. Worcestershire sauce

1/2 tsp. black pepper

1 tsp. salt

1 can cream of mushroom soup

1 pound sliced mushrooms

2 garlic cloves, minced

1 yellow onion, diced

2 pounds cubed beef stew meat

03 Method

Step 1

In the bowl of your slow cooker, combine the beef, onion, garlic, mushrooms, cream of mushroom soup, salt, black pepper, Worcestershire sauce, and Dijon mustard.

Step 2

In a small bowl, whisk together the chicken stock and flour. Stir into the other ingredients in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the beef is tender.

Step 3

Once done, stir in the sour cream and half of the parsley. Serve over cooked egg noodles and garnish with remaining parsley.

04 Author