Crockpot Beef Stroganoff (Print Version)
# Ingredients:
→ Meat
01 -
2 lbs beef stew meat, cubed
→ Produce
02 -
1 onion, chopped
03 -
3 cloves garlic, minced
04 -
2 cups mushrooms, sliced
05 -
Fresh parsley for garnish
→ Liquids & Sauces
06 -
2 cups beef broth
07 -
2 tablespoons Worcestershire sauce
→ Dairy
08 -
1 cup sour cream
→ Dry Ingredients
09 -
1/4 cup flour
10 -
1 teaspoon paprika
11 -
Salt and pepper to taste
# Instructions:
01 -
Place beef stew meat in the slow cooker. Season thoroughly with salt, pepper, and paprika.
02 -
Add chopped onion, minced garlic, and sliced mushrooms to the slow cooker.
03 -
In a mixing bowl, whisk beef broth, Worcestershire sauce, and flour until smooth and lump-free. Pour this mixture over the beef and vegetables.
04 -
Cover and cook on low setting for 7-8 hours or on high setting for 4-5 hours, until the beef is fork-tender.
05 -
Just before serving, stir in the sour cream until well incorporated.
06 -
Garnish with freshly chopped parsley and serve over egg noodles or rice.
# Notes:
01 -
For best results, allow the slow cooker to reach temperature before adding the sour cream to prevent curdling.
02 -
This dish can be prepared the night before and refrigerated until ready to cook.