Slow Cooker Beef Stroganoff
Grab your Crock-Pot and make this Slow Cooker Beef Stroganoff for dinner tonight. You will find tender beef tips, onions, mushrooms, all in a creamy sauce. Serve over egg noodles for an easy family favorite meal.
Servings: 6
Ingredients
- 3/4 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 4 tbsp Butter
- 1 1/2 - 2 lb Chuck Roast cubed
- 1 Onion diced
- 8 oz sliced Mushrooms
- 2 cup Beef Broth
- 2 tbsp Worcestershire sauce
- 1 can 10.5 oz Condensed Cream of Mushroom Soup
- 1 cup Sour Cream
- 1 lb cooked Egg Noodles
Instructions
- In a small to medium bowl, whisk together flour, salt, pepper and garlic powder. Set aside.
- If your slow cooker has searing or browning feature, melt butter in slow cooker on this setting. If not, melt butter in large skillet over medium heat.
- Toss meat cubes in flour mixture to coat. Shake off excess and brown on all sides.
- If using separate skillet, return meat to slow cooker.
- Add onions, mushrooms, broth, Worcestershire and soup.
- Stir, cover and cook on low for 5 hours.
- Add sour cream and stir. Leave uncovered and cook additional 30 minutes.
- Serve over egg noodles.
Nutrition
Calories: 602kcal | Carbohydrates: 36g | Protein: 37g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 167mg | Sodium: 968mg | Potassium: 837mg | Fiber: 2g | Sugar: 4g | Vitamin A: 511IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 5mg