How To Make Easy Slow Cooker Beef Stroganoff
Thinly sliced beef paired with Crimini mushroom and cooked with sour cream and noodles make this beef stroganoff a creamy version of the classic Russian dish.
Serves:
Ingredients
- 1lbEgg Noodles
- 4tbspunsalted butter,divided
- 8ozcrimini mushrooms,sliced
- 2lbschuck roast
- ½tspkosher salt
- ½tspground black pepper
- 1yellow onion,thinly sliced
- 3cupsbeef stock
- 1tbspWorcestershire sauce
- ¼cupsour cream
Instructions
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Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat.
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Saute the mushrooms and onions for 2 to 3 minutes until brown before stirring.
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Add the remaining 2 tablespoons of butter.
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Apply salt and pepper to the chuck roast and add it to the pan.
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Sear on high heat for about 3 minutes on each side.
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Remove the steak from the pan and cut into 3-inch cubes.
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Add the egg noodles, mushrooms, onion, beef, beef stock, and Worcestershire sauce to the slow cooker and stir.
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Cook on Low for 2 to 3 hours or until the pasta is cooked through.
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At the one hour mark, stir the pasta.
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Remove the beef cubes and slice thinly.
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Return the beef to the slow cooker.
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Add in the sour cream and stir before serving.
Nutrition
- Calories: 459.53kcal
- Fat: 15.87g
- Saturated Fat: 7.60g
- Trans Fat: 0.55g
- Monounsaturated Fat: 5.61g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 44.96g
- Fiber: 2.34g
- Sugar: 3.13g
- Protein: 34.91g
- Cholesterol: 139.20mg
- Sodium: 418.95mg
- Calcium: 61.94mg
- Potassium: 942.43mg
- Iron: 5.82mg
- Vitamin A: 74.40µg
- Vitamin C: 1.50mg
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