Eightyrecipes
Slow Cooker Beef Stroganoff
Fork tender chuck cooked low all day in a creamy mushroom sauce, with the soured cream tempered in at the very end.
Ingredients
- 1 1/2 lbs stewing beef or chuck roast cut into 1 inch cubes
- 1 small onion finely diced
- 8 oz mushrooms 225 g, sliced
- 1 can cream of mushroom soup 10.5 oz, condensed
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley optional
- 3/4 cup sour cream full fat, added at the end
- 8 oz egg noodles cooked separately
Instructions
- Place the beef and onion into the slow cooker, then scatter the sliced mushrooms over the top.
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper and parsley. Stir gently to combine.
- Cover and cook on Low for 6 to 8 hours, or High for 4 to 5 hours, until the beef is fork tender.
- Stir a ladle of the hot sauce into the sour cream, then pour it back in during the last 15 to 30 minutes and let it warm through.
- Cook the egg noodles according to the packet instructions and drain them.
- Serve the beef and sauce hot, spooned over the cooked noodles.
Notes
Nutrition values are an estimate. The mushrooms are not listed in the original ingredient list but are called for in the method, so eight ounces of sliced mushrooms are included here. Add the soured cream only in the last 15 to 30 minutes and temper it with a ladle of hot sauce first, or it will split. Cook the egg noodles separately.
Nutrition
Nutrition is an estimate, calculated automatically.
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