When I was little beef stroganoff was my favorite!
Granted, we used a pre-packaged box to make ours (aka Hamburger Helper), but my little kid taste buds couldn’t have cared less! Now that my taste buds and I are all grown up I asked Jonathan if he’d help me figure out a recipe for slow cooker beef stroganoff, so we could all add this to our fall dinner line-up. This recipe is INCREDIBLE you guys, I nearly ate the whole pot all on my own! Can’t wait to hear what y’all think!
In the bowl of your slow cooker, combine the beef, cream of mushroom, onion, garlic, mushrooms, dijon, Worcestershire sauce, salt and pepper.
In a small bowl, whisk together the beef stock with the flour. This will help thicken the sauce that the beef cooks in. Pour into the slow cooker and stir everything together.
Cook on low for about 6 to 8 hours or on high for 3 to 4, until the meat is tender and the sauce has thickened. Once done, stir in the sour cream, and half of the chopped parsley.
Serve the beef stroganoff over cooked egg noodles. Boil them according to package directions, leaving them just slight al dente.
- 2 pounds cubed beef stew meat
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 pound sliced mushrooms
- 1 (10.75-ounce) can cream of mushroom soup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup beef stock
- 1/3 cup cup all-purpose flour
- 1 cup sour cream
- 1/4 cup flat-leaf parsley, chopped
- 1 pound cooked egg noodles
- 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.
- 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.
- Once done, stir in the sour cream and half of the parsley. Serve over cooked egg noodles and garnish with remaining parsley.
