Noodles and tender beef smothered in a rich sauce! This Crockpot Beef Stroganoff is total comfort food for the whole family! Try this recipe now. It’s made easy with the use of your good old crockpot. Enjoy!
Ingredients:
8 oz. button mushrooms, sliced
½ c red wine
1-½ lbs. boneless beef chuck eye roast (trim the fat), cut into 2-inch cubes
1 tablespoon Dijon mustard
1 can less-sodium beef broth, divided
8 oz. old-fashioned wide egg noodles
1 tablespoon Worcestershire sauce
4 oz. cream cheese, cut into 1-inch cubes
3 tablespoons cornstarch
1 c sour cream
4 garlic cloves, minced
1 medium yellow onion, thinly sliced
2 tablespoons chopped fresh parsley, for garnish (optional)
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon vegetable oil
Directions:
Set aside ½ cup of the broth for later use. Place it in the fridge.
Sprinkle ¼ teaspoon pepper and 1 ½ teaspoon of salt over the beef, then toss until coated.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the beef into the hot skillet, then cook for about 8 minutes or until all sides turn brown. Move them into the crockpot.
You may cook the beef in batches to prevent overcrowding in the skillet.
In the same empty skillet, add the mushrooms and onions. Saute for about 10 minutes or until brown and translucent.
Season with salt and pepper to taste. Move the sauteed veggies into the crockpot.
Pour the wine into the skillet, then scrape the bottom to get the browned bits. Transfer it to the crockpot together with mustard, Worcestershire sauce, and garlic. Stir everything until well incorporated.
Cover and seal the crockpot, then cook for about 8 hours on a low setting or 4 hours on a high setting.
Uncover and break up the meat into small pieces. Add slurry (cornstarch and water mixture), then stir until well blended.
Cook for 15 more minutes on a high setting or until the texture becomes thick.
Refer to the directions provided on the package of the noodles on how to cook them. Drain and set aside.
Stir in the sour cream and cream cheese into the crockpot until well blended.
Top the noodles with the beef mixture, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
Feel free to use your preferred noodles for this recipe.
You can make this the night before and cook it in the crockpot the next day.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.