Crockpot beef stroganoff
Tender beef and mushrooms in a creamy, tangy sour cream sauce that simmers itself all day, spooned over buttery egg noodles.
- 560 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $4.18 a serving
- 550 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 2 lb stew beef
- 1 yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 12 oz egg noodles
- ¾ cup sour cream
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp paprika
- 1½ tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
Each serving has about 550 calories, 41 g protein, 50 g carbs and 21 g fat, and costs about $4.18 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No stew beef? Chuck roast works.
- No yellow onions? White onions or red onions work.
- No baby bella mushrooms? White mushrooms work.
- No beef broth? Bone broth works.
- No egg noodles? Fettuccine or penne works.
- No sour cream? Plain Greek yogurt works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Put the beef, onion, mushrooms and garlic in the slow cooker and with the paprika, salt and pepper.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Stir the broth, Worcestershire and mustard together and pour it over the beef.
Cover and cook on low 7 to 8 hours, until the beef is .
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Timer: 420 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
the cornstarch and water until smooth, stir it in, cover, and cook on high 15 minutes, until .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 15 min
Meanwhile, cook the noodles in a large pot of salted boiling water as the package says, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 8 min
Turn off the slow cooker. Stir ½ cup of the hot sauce into the sour cream in a bowl, then stir it all back into the pot.
Dolly’s tip: Warming the sour cream first keeps it from curdling into little specks when it meets the hot sauce.Spoon the stroganoff over the noodles and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
