Slow Cooker Beef Stroganoff - Plan to Eat

Name: Slow Cooker Beef Stroganoff - Plan to Eat
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves 4 originally Serves 4 Cooking spray 2poundschuck or bottom round beef stew meat, cut into 1 1/2-inch pieces1⁄4cupall-purpose flour 1 1⁄4teaspoonskosher salt 1teaspoonfreshly ground black pepper 8ouncescremini mushrooms sliced 1/4-inch thick1smallyellow onion diced (about 1 cup)2clovesgarlic minced1 1⁄4cupslow-sodium beef broth 2tablespoonsWorcestershire sauce 8ouncesdried egg noodles 2tablespoonsunsalted butter melted1cupfull-fat sour cream (8 ounces)2tablespoonschopped Italian parsley leaves (optional) Save; Cooking spray 2poundschuck or bottom round beef stew meat, cut into 1 1/2-inch pieces1⁄4cupall-purpose flour 1 1⁄4teaspoonskosher salt 1teaspoonfreshly ground black pepper 8ouncescremini mushrooms sliced 1/4-inch thick1smallyellow onion diced (about 1 cup)2clovesgarlic minced1 1⁄4cupslow-sodium beef broth 2tablespoonsWorcestershire sauce 8ouncesdried egg noodles 2tablespoonsunsalted butter melted1cupfull-fat sour cream (8 ounces)2tablespoonschopped Italian parsley leaves (optional)

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Prep Time: 15

Cook Time: 360

Total: 375

Slow Cooker Beef Stroganoff - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves 4 originally Serves 4 Cooking spray 2poundschuck or bottom round beef stew meat, cut into 1 1/2-inch pieces1⁄4cupall-purpose flour 1 1⁄4teaspoonskosher salt 1teaspoonfreshly ground black pepper 8ouncescremini mushrooms sliced 1/4-inch thick1smallyellow onion diced (about 1 cup)2clovesgarlic minced1 1⁄4cupslow-sodium beef broth 2tablespoonsWorcestershire sauce 8ouncesdried egg noodles 2tablespoonsunsalted butter melted1cupfull-fat sour cream (8 ounces)2tablespoonschopped Italian parsley leaves (optional) SaveCooking spray 2poundschuck or bottom round beef stew meat, cut into 1 1/2-inch pieces1⁄4cupall-purpose flour 1 1⁄4teaspoonskosher salt 1teaspoonfreshly ground black pepper 8ouncescremini mushrooms sliced 1/4-inch thick1smallyellow onion diced (about 1 cup)2clovesgarlic minced1 1⁄4cupslow-sodium beef broth 2tablespoonsWorcestershire sauce 8ouncesdried egg noodles 2tablespoonsunsalted butter melted1cupfull-fat sour cream (8 ounces)2tablespoonschopped Italian parsley leaves (optional)

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Instructions

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Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.Gradually and slowly stir the sour cream into the stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.Make ahead: The stroganoff can be made up to 2 days in advance. Reheat in the microwave or on the stove over low heat.Storage: Refrigerate stroganoff and pasta in separate airtight containers for up to 2 days.