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Slow Cooker Beef Stroganoff

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This slow cooked beef stroganoff is a decadent, rich and creamy dish, the meat is so tender it'll melt in your mouth. Serve over egg noodles and garnish with parsley. Enjoy!

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Ingredients

  • 2 tablespoons olive oil, divided
  • 8 ounces button mushrooms, quartered
  • Kosher salt and ground black pepper, to taste
  • 2 pounds (1 small) English cut beef chuck roast, cut into 2-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/4 cup Gallo Family Vineyards Merlot
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/2 large yellow onion, thinly sliced
  • 1 cup low-sodium beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1 package (16 ounces) old fashioned wide egg noodles
  • 1 cup sour cream
  • 2 tablespoons fresh parsley, chopped

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from foxeslovelemons.com

Preparation

Step 1

In large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook 5 to 6 minutes or until browned; stirring occasionally. Transfer mushrooms to bowl of slow cooker.

Add remaining 1 tablespoon oil to skillet. Add beef and season with salt and pepper. Cook 6 to 8 minutes or until browned; stirring occasionally. Add flour; cook 1 minute, stirring constantly. Add wine and cook 1 minute, using spoon to scrape browned bits from bottom of skillet. Transfer meat and drippings to slow cooker.

Add garlic, bay leaf, onion, broth, mustard, Worcestershire and vinegar to slow cooker; stir to combine. Cover and cook on low for 8 hours, or on high for 4 hours.

Just before the slow cooker timer is up, cook noodles according to package instructions; drain.

Use wooden spoon to coarsely break up beef in slow cooker. Add sour cream; stir to combine well.

Serve stroganoff over egg noodles, garnished with parsley.

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