Classic Slow Cooker Beef Stroganoff PT500M https://img5.recipesrun.com/201907/2019/0929/f8/0/593154/300x200x90.jpg A slow cooker version of a classic dish. This beef stroganoff is super easy to make and great for those nights when you don't have a lot of time to cook. Just place into your slow cooker before you leave for work and dinner will be ready by the time you get back. This recipe is simple and delicious. 4 servings Ingredients: 1 pound cooked egg noodles 1/4 cup flat-leaf parsley, chopped 1 cup sour cream 1/3 cup all-purpose flour 1 cup beef stock 1 tbsp. Dijon mustard 1 tbsp. Worcestershire sauce 1/2 tsp. black pepper 1 tsp. salt 1 can cream of mushroom soup 1 pound sliced mushrooms 2 garlic cloves, minced 1 yellow onion, diced 2 pounds cubed beef stew meat
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    Classic Slow Cooker Beef Stroganoff

    4.3

    ( By zhanghengshuo )

    A slow cooker version of a classic dish. This beef stroganoff is super easy to make and great for those nights when you don't have a lot of time to cook. Just place into your slow cooker before you leave for work and dinner will be ready by the time you get back. This recipe is simple and delicious.
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    Classic Slow Cooker Beef Stroganoff
      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 20 Mins
      • Cook Time 480 Mins
      • Total Time 500 Mins
      02 Ingredients
        • 1 pound cooked egg noodles
        • 1/4 cup flat-leaf parsley, chopped
        • 1 cup sour cream
        • 1/3 cup all-purpose flour
        • 1 cup beef stock
        • 1 tbsp. Dijon mustard
        • 1 tbsp. Worcestershire sauce
        • 1/2 tsp. black pepper
        • 1 tsp. salt
        • 1 can cream of mushroom soup
        • 1 pound sliced mushrooms
        • 2 garlic cloves, minced
        • 1 yellow onion, diced
        • 2 pounds cubed beef stew meat
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      03 Method
      • Step 1
        In the bowl of your slow cooker, combine the beef, onion, garlic, mushrooms, cream of mushroom soup, salt, black pepper, Worcestershire sauce, and Dijon mustard.
      • Step 2
        In a small bowl, whisk together the chicken stock and flour. Stir into the other ingredients in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the beef is tender.
      • Step 3
        Once done, stir in the sour cream and half of the parsley. Serve over cooked egg noodles and garnish with remaining parsley.
      04 Author
      zhanghengshuo zhanghengshuo
      104 Recipes

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