Crock Pot Beef Stroganoff
Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles.
Ingredients
- 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups beef stock
- 6 ounces coarsely chopped white mushrooms (about 2 cups)
- 1 medium yellow onion, chopped chopped (about 1 cup)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard, heaping
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 12 ounces egg noodles uncooked
- 1 cup sour cream light or regular
Instructions
- LOAD CROCK POT: Add 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes to a 6-quart slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
- ADD LIQUID AND VEGETABLES: Pour in 1 1/4 cups beef stock. Add 6 ounces coarsely chopped white mushrooms, 1 medium yellow onion, chopped , 3 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, heaping , 2 cloves garlic, minced, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir gently to combine.
- COOK: Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds.
- COOK NOODLES: About 20 minutes before serving, cook 12 ounces egg noodles according to package directions. Drain well.
- FINISH: Stir the cooked noodles and 1 cup sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes, stirring occasionally, until creamy and heated through.
- SERVE: Serve hot.
Notes
Low and Slow: Cooking on LOW yields the most tender beef.
Make-Ahead: The beef mixture can be cooked a day ahead. Reheat gently, then stir in freshly cooked noodles and sour cream before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the beef mixture without noodles for up to 2 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked noodles.
Pro Tip: If the sauce seems thin before adding noodles, remove the lid for the last 30 minutes of cook time to reduce slightly.
Nutrition
Serving: 1 | Calories: 529cal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 743mg | Sugar: 5g | Fiber: 3g | Calcium: 102mg | Iron: 4mg