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Slow Cooker Beef Stroganoff

  • 720minutes

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Source: spoonful.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 - 2 pounds beef chuck roast

  2. 2 cups cremini mushrooms, sliced

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground black pepper

  7. 1 1/2 cups beef broth

  8. 2 tablespoons Dijon mustard

  9. 1/3 cup all-purpose flour

  10. 8 ounces sour cream

  11. 1 tablespoon fresh parsley or dill, chopped

  12. cooked egg noodles, 1 cup per serving

Instructions Jump to Ingredients ↑

  1. With a sharp knife, cut beef diagonally across the grain in thin 1/4 inch to 1/2 inch slices. Place beef, mushrooms, onions, garlic, salt, and pepper in the slow cooker.

  2. In a bowl, whisk to combine beef broth, flour, and mustard. Pour over beef and mushrooms and stir to combine. Cover with the lid and cook on low for 8 hours or on high for 4 hours.

  3. Once cooked and the meat is tender, add sour cream and parsley or dill. Stir to combine. Taste and add additional salt and pepper if needed.

  4. To serve, place noodles on a plate and spoon beef stroganoff over the noodles.

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