Slow-Cooker Beef Stroganoff
Slow-Cooker Beef Stroganoff is a creamy, comforting dish that combines tender beef and earthy mushrooms, perfect for a cozy family dinner on busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 49 minute
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 8 oz fresh cremini mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 12 oz egg noodles
Instructions
- Season the beef with salt and pepper.
- In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and cook for an additional minute.
- Stir in sliced mushrooms and cook until tender.
- Transfer the mixture to a slow cooker and add beef broth and desired seasonings (e.g., thyme, Worcestershire sauce).
- Cover and cook on low for 6-8 hours.
- Once cooked, stir in sour cream before serving over cooked egg noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: - For richer flavor, brown the beef before adding it to the slow cooker. - Swap out beef for chicken or incorporate vegetables like peas or carrots for added variety. - Store leftovers in an airtight container in the fridge for up to three days.
Find it online: https://cookingwithruth.com/slow-cooker-beef-stroganoff/