Slow Cooker Beef Stroganoff
The ultimate comfort meal of slow cooked beef and mushrooms in gravy served over egg noodles.
Servings: 4 servings
Ingredients
- 1 # beef stew meat
- 3 tbsp. flour
- ½ tsp. garlic powder
- 1 ¾ tsp. salt
- ¼ tsp. paprika
- ¼ tsp. black pepper
- ¼ cup vegetable oil
- ½ white or yellow onion chopped
- 1 10.5 oz. can beef consommé
- ½ cup water
- 8 oz. mushrooms sliced
- ½ cup sour cream
- 12 oz. wide egg noodles
Cornstarch Slurry (if needed)
- 1 tbsp. cornstarch
- 2 tbsp. cold water
Instructions
- Cube round steak into bite size pieces. Place in a mixing bowl. Sprinkle with flour and spices. Stir to coat meat well.
- In a large skillet, heat oil over medium-high heat. Add meat and brown on all sides, about 4-5 minutes. Place meat in the bottom of slow cooker.
- Pour consommé, water, onions and mushrooms into slow cooker and stir everything together. Cover and cook on low heat for 6-7 hours.
- After time is up, turn off the slow cooker and stir in sour cream. Cover and allow to warm through while cooking the egg noodles. Leave slow cooker off or on the warm setting. At this time if you would prefer the gravy to be thicker, mix up the cornstarch slurry and stir into the beef mixture.
- Cook egg noodles according to package instructions. To serve, place egg noodles on plate and ladle over beef & gravy.
Notes
- Beef can also be cooked in slow cooker on high for 3-4 hours
- Serve with a side salad or steamed vegetable
- Leftovers are even better!