Slow Cooker Beef Stroganoff
Stew meat slow cooked with mushrooms, onions, and garlic then finished with sour cream and served over egg noodles.
servings: 4
total time: 7 to 8 hours
recipe by: Frankie
Ingredients
- 1 large yellow onion, diced
- 1 pound mushrooms, sliced
- 2 pounds stew meat
- 2 TBSP flour
- salt & pepper
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 8 medium garlic cloves, minced
- 1/2 cup white wine
- 1 pound uncooked egg noodles
- 1 cup sour cream
- 1 TBSP Dijon mustard
- 2 TBSP corn starch
- 2 TBSP cold water
Cool Tools For Your Kitchen
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Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Crock-Pot 3 Quart Manual Slow Cooker - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
The Great Ground Meat Cookbook - Hardcover/Paperback - SEE ON AMAZON
Presto Electric Griddle with Removable Handles - SEE ON AMAZON
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Farberware Countertop Microwave - SEE ON AMAZON
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Directions
- Place the onion and mushrooms in the bottom of a slow cooker and set aside.
- Pat the stew meat dry with paper towels.
- In a large bag or large container with a lid combine the flour, 1 tsp salt, and 1 tsp pepper. Add the stew meat, close the container and shake vigorously to coat the beef with the flour mixture.
- Heat the oil and butter in a large saute pan over medium-high heat. Cook the beef in the pan until well browned on all sides, about 8 minutes total.
- Transfer the browned beef to the slow cooker over top of the mushrooms and onions, set aside.
- Go back to the saute pan and reduce the heat to medium. Add the minced garlic and stir until fragrant, about 10 seconds. Pour in the wine and using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Cook while stirring for about 2 minutes then pour into the slow cooker over top of the beef.
- Cover the slow cooker and cook on low for about 7 hours or until beef is tender.
- Cook your egg noodles according to package directions, drain and set aside.
- In a small bowl thoroughly mix together the corn starch and cold water. Pour the corn starch mixture into the slow cooker and stir to combine.
- Stir the sour cream and Dijon mustard into the slow cooker. Add salt and pepper to taste and serve over the egg noodles.
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