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.
- 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
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.
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