Description
A simple recipe for tender beef and mushrooms in a creamy sauce, cooked slowly in a slow cooker.
Ingredients
Scale
- 2 pounds beef sirloin or round steak, cut into 1-inch strips
- 1 large onion, sliced
- 8 ounces cremini mushrooms, sliced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 ounces egg noodles
Instructions
- Place the beef strips, sliced onion, and sliced mushrooms into the slow cooker.
- In a separate bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper. Pour this mixture over the beef and vegetables.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Stir this slurry into the slow cooker mixture.
- Increase the heat to high, cover, and cook for an additional 15 to 20 minutes, or until the sauce thickens.
- Stir in the sour cream until fully combined. Do not boil after adding sour cream.
- Cook egg noodles according to package directions.
- Serve the beef stroganoff mixture over the hot egg noodles.
Notes
- For a richer flavor, you can brown the beef strips in a skillet before placing them in the slow cooker.
- If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard with the soup mixture.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving (without noodles)
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 32
- Cholesterol: 95
Keywords: beef stroganoff, crockpot, slow cooker, beef, mushrooms, egg noodles, easy dinner