Crock Pot Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6
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Calories
570 kcal
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Course
Main Course
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Cuisine
Italian
Crock Pot Beef Stroganoff
Description
Crock Pot Beef Stroganoff combines browned stew meat with cremini mushrooms, diced onions, minced garlic, and a mix of beef broth, red wine, and Worcestershire sauce to build a rich and savory base. Cooking this mixture slowly for several hours results in fork-tender beef and a robust flavor. Uncooked egg noodles and a cornstarch slurry are added near the end to thicken the sauce and cook the noodles directly in the crock pot, absorbing all the flavors. The final step of stirring in sour cream adds richness and a creamy texture that balances the savory elements. This method keeps the dish straightforward and hands-off, ideal for slow cooker meals.
Serve this stroganoff hot, with the noodles coated in the thickened sauce. It pairs well with a simple green side or steamed vegetables. The creamy sauce and tender beef make it a satisfying entrée on cooler days.
Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 5-6 days. Reheat gently to prevent the sour cream from curdling.
Ingredients
- 2 pounds stew meat
- 1 Tbsp olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic minced
- 1/3 cup red wine
- 1/2 onion (diced)
- 8 ounces cremini mushrooms (sliced)
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 12 ounce egg noodles
- 1 cup sour cream
- 2 tbsp cornstarch
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
- Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.
- Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
- Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.
- Cover and cook on high for 20-40 minutes until the noodles are cooked through.
- Then stir in the sour cream and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 5 to 6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 45g | 90% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 993mg | 41% |
| Potassium | 1004mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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