Slow Cooker Beef Stroganoff
A slow-cooker meal is a relief to come home to when you realize dinner is one step away from being on the table. Put down the “can of this” and “can of that” for this delicious homemade beef stroganoff. So creamy and comforting you will think that your grandma slaved away in the kitchen all day.
Slow Cooker Beef Stroganoff
Ingredients:
1 1/2 – 2 pounds beef chuck roast
2 cups cremini mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups beef broth
2 tablespoons Dijon mustard
1/3 cup all-purpose flour
8 ounces sour cream
1 tablespoon fresh parsley or dill, chopped
cooked egg noodles, 1 cup per serving
Helpful Tip: 1 1/2 pounds Round Steak Stew Meat can be substituted for a beef chuck roast.
Notes: serves 6
Directions:
1. With a sharp knife, cut beef diagonally across the grain in thin 1/4 inch to 1/2 inch slices. Place beef, mushrooms, onions, garlic, salt, and pepper in the slow cooker.
2. In a bowl, whisk to combine beef broth, flour, and mustard. Pour over beef and mushrooms and stir to combine. Cover with the lid and cook on low for 8 hours or on high for 4 hours.
3. Once cooked and the meat is tender, add sour cream and parsley or dill. Stir to combine. Taste and add additional salt and pepper if needed.
4. To serve, place noodles on a plate and spoon beef stroganoff over the noodles.
By Meredith Steele
