Description
A rich and creamy slow-cooked beef stroganoff served over egg noodles.
Ingredients
Scale
- 2 pounds beef chuck roast
- 8 ounces sliced fresh mushrooms (cremini or button)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 8 ounces egg noodles
- Salt and pepper to taste
Instructions
- Chop the onion and mince the garlic. Slice the mushrooms.
- Sear the beef chuck roast in a skillet over medium-high heat until browned on all sides.
- Place the browned beef in the slow cooker with onions, garlic, mushrooms, beef broth, Dijon mustard, salt, and pepper. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- About 30 minutes before serving, stir in sour cream.
- Cook egg noodles according to package instructions and drain just before serving.
- Serve Slow-Cooker Beef Stroganoff over egg noodles.
Notes
- For best results, use a good quality beef broth.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg