Crock Pot Beef Stroganoff
User Reviews
5
Crock Pot Beef Stroganoff
Description
Crock Pot Beef Stroganoff begins by browning stew meat with onions and garlic to create a surface that locks in flavor and adds caramelized depth. The beef is then placed into a slow cooker with beef broth, Worcestershire sauce, sliced mushrooms, and Dijon mustard. The low and slow cooking tenderizes the meat over four to eight hours until juicy and soft. Near the end, a cornstarch slurry is stirred in to thicken the sauce, yielding a glossy, velvety consistency. After thickening, sour cream is added to enrich the sauce with a creamy tang. The stroganoff is served hot over wide egg noodles prepared separately. The contrast between tender beef and creamy sauce with tender noodles creates a comforting, hearty meal. Browning the meat beforehand is recommended for optimal taste and texture development.
Ingredients
- 3 Tablespoons butter
- 2 pounds stew meat cut into 1’’ pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 cloves garlic minced
- ½ cup onion chopped
- 3 cups beef broth divided, low sodium
- 3 Tablespoons Worcestershire sauce
- 1 cup mushroom sliced
- 1 teaspoon Dijon mustard
- 3 Tablespoons cornstarch
- 16 ounces egg noodles wide
- 1 cup sour cream
Instructions
- In a large skillet, melt butter. Add stew meat to the skillet and season with salt and pepper. Then add chopped onions and garlic. Brown stew meat, do not cook through, just brown on the outside of the meat.
- Transfer stew meat and onions to a 6 quart crock pot. Then add 2 ½ cups of beef broth, Worcestershire sauce, mushrooms and dijon mustard. Stir to combine.
- Cook on high 4-5 hours or low 7-8 hours or until beef is tender.
- During the last half hour of cooking, combine the remaining ½ cup of beef broth and 3 Tablespoons cornstarch in a small bowl, whisk until smooth, then stir into the crock pot.
- Cover and cook for the remaining 30 minutes or until thickened.
- While the crock pot mixture is thickening, prepare egg noodles according to package directions.
- Stir the sour cream into the beef mixture after it has thickened.
- Serve over egg noodles.
Notes
- Browning the meat and cooking onions and garlic before slow cooking enhances the flavor by caramelization and adds richness.
- Use chuck or round roasts for stew meat; rump steak can be a tender alternative.
- Store leftover stroganoff and noodles separately in airtight containers in the refrigerator for 3-4 days.
- Freezing the beef stroganoff is possible for up to 3 months; thaw in the fridge and reheat on stovetop.
- Leftover egg noodles do not reheat well; prepare fresh noodles when serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 63g | 21% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 195mg | 65% |
| Sodium | 813mg | 34% |
| Potassium | 1058mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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