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Crock Pot Beef Stroganoff
Savory, tender beef smothered in a decadent, creamy mushroom gravy, this easy Crock Pot Beef Stroganoff recipe simply melts in your mouth!
Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 25 mins
Servings: 6
Calories: 458 kcal
Course:
Main Course
Cuisine:
European
Ingredients
- 2.5 pounds stew meat cut into 1 ½-inch pieces
- 5 tablespoons all-purpose flour divided
- 1 teaspon salt
- 1 large yellow onion peeled and diced
- 4 cloves garlic minced
- 1 ½ tablespoons Dijon mustard (not grainy)
- 1 tablespoon Worcestershire sauce
- 2 cups low-sodium beef broth
- 16 ounces crimini mushrooms (or any button mushroom)
- 1 ½ tablespoons cornstarch
- 3 tablespoons cold water
- ¾ cup sour cream
- ½ cup heavy cream
- fresh parsley chopped, for garnish
- Cooked egg noodles for serving
Instructions
- Add the beef pieces, flour, and salt to a gallon-size food storage bag. Close the bag and shake until the beef is well-coated. (You can also do this in a large bow, tossing the meat to coat it.)
- Place a deep-sided skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and once hot, add some of the beef pieces. (You'll need to work in batches the the pan doesn't get overcrowded.) Sear the beef on all sides for 3-4 minutes. Once browned, place the beef into the slow cooker. Add another tablespoon of oil to the skillet and repeat.
- Turn the heat down to medium and add another tablespoon of oil to the skillet. Add the onions and cook for 3-5 minutes to soften. Add the garlic and cook for another minute, stirring constantly.
- Add the mustard, Worcestershire sauce, beef broth, and mushrooms to the skillet. Bring to a boil and scrape up any browned bits on the bottom of the pan. Pour everything in the skillet over the beef in the slow cooker.
- Cover and cook on LOW for 6 hours. (see note)
- Make a cornstarch slurry by whisk the cornstarch and water together in a small bowl. Pour the slurry into the slow cooker and stir slowly. Once the sauce reaches your desired thickness, turn off the heat. (The sauce will continue to thicken as it cools.)
- Stir together the sour cream and heavy in a small bowl. Then pour it into the slow cooker and gently stir to combine.
- Spoon the beef stroganoff over cooked egg noodles with a sprinkle of chopped parsley on top. Serve warm.
Cup of Yum
Notes
- Nutritional information is for the beef and sauce only.
- The beef can be cooked for 6-8 hours on LOW. If you go the full 8 hours, the beef will be fall-apart tender when you stir in the cornstarch.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
15g
(5%)
Protein
48g
(96%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
157mg
(52%)
Sodium
416mg
(17%)
Potassium
1278mg
(37%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
476IU
(10%)
Vitamin C
3mg
(3%)
Calcium
108mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 157mg | 52% |
| Sodium | 416mg | 17% |
| Potassium | 1278mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.