Crockpot Beef Stroganoff
A comforting and hearty Crockpot Beef Stroganoff featuring tender beef and creamy sauce served over egg noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds beef stew meat Recommended for tenderness.
- 1 cup beef broth
- 1 cup sour cream Add at end for creaminess.
- 8 ounces egg noodles For serving.
Vegetables
- 1 medium onion, chopped Chopped into small cubes.
- 3 cloves garlic, minced Finely minced.
- 8 ounces mushrooms, sliced Any variety.
Seasonings
- 2 tablespoons Worcestershire sauce For added flavor.
- Salt and pepper to taste
Instructions
Preparation
- Chop the onion into small cubes and mince the garlic cloves finely. Slice the mushrooms and set them aside.
Cooking
- In the crockpot, add the beef stew meat and layer the chopped onion, minced garlic, and sliced mushrooms on top.
- Pour in the beef broth and Worcestershire sauce, sprinkling salt and pepper to taste. Stir well to coat all ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Finishing Touches
- About 30 minutes before serving, stir in the sour cream until well combined for a creamy texture.
- Prepare the egg noodles according to package instructions, drain, and set aside.
- Serve the beef stroganoff mixture over a bed of egg noodles.
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Notes
Garnish with fresh parsley for added flavor and color. Pair with crusty bread or a green salad for a complete meal. For thicker sauce, use cornstarch slurry during final cooking minutes.