Slow cooker beef stroganoff

Slow cooker beef stroganoff is a classic dish that has been enjoyed for generations. This dish is traditionally made by simmering strips of beef in a creamy mushroom sauce and serving it over egg noodles. The dish is believed to have originated in Russia in the 19th century and has since become a staple in many households around the world.

The beauty of slow cooker beef stroganoff is that it can be prepared in advance and left to cook for hours, allowing the flavors to meld together and the meat to become tender and juicy. This makes it a perfect meal for busy weeknights or for entertaining guests.

The ingredients for this recipe are simple and affordable, making it a great option for those on a budget. Beef is a great source of protein and iron, while mushrooms are loaded with antioxidants and other important nutrients. Additionally, the use of low-fat sour cream in this recipe provides a creamy texture without all the added calories and fat.

One of the best things about this recipe is its versatility. It can be customized to suit your tastes and dietary needs. For example, if you are vegetarian, you can substitute the beef for mushrooms or tofu. You can also adjust the seasoning to make it spicier or milder depending on your preferences.

Overall, slow cooker beef stroganoff is a comforting and satisfying dish that is sure to become a family favorite. It is easy to make, packed with flavor, and perfect for any occasion.

Slow cooker beef stroganoff

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Recipe by admin

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This slow cooker beef stroganoff is a classic comfort food that is perfect for busy weeknights or entertaining guests. Tender beef is simmered in a creamy mushroom sauce and served over egg noodles. This dish is customizable and can be adjusted to suit your tastes and dietary needs.

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into thin strips

• 1 onion, diced

• 3 cloves garlic, minced

• 1 lb sliced mushrooms

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp dried thyme

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup low-fat sour cream

• 1/4 cup all-purpose flour

• 12 oz egg noodles, cooked

Directions

• In a large skillet over medium-high heat, brown the beef in batches until browned on all sides. Transfer the beef to the slow cooker.
• In the same skillet, sauté the onion and garlic until softened. Add the mushrooms and sauté until they release their liquid and are tender. Transfer the mixture to the slow cooker.
• In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. Pour the mixture into the slow cooker and stir to combine.
• Cover the slow cooker and cook on low for 6 hours or on high for 4 hours.
• In a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the slow cooker and cook for an additional 15 minutes or until the sauce has thickened.
• Serve the beef stroganoff over the cooked egg noodles.

Notes

• If you prefer a thicker sauce, you can add an additional tablespoon of flour to the sour cream mixture.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave or heat on the stove until heated through.