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Slow Cooker Beef Stroganoff

Ingredients

  • ¼ cup all-purpose flour
  • 2 ½ pounds boneless beef round, cut into thin strips
  • 2 packages (8 ounces each) sliced baby bella mushrooms
  • 1 large sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 can (22.6 ounces) condensed cream of mushroom soup
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 1 cup sour cream
  • Cooked egg noodles

Directions

  1. Place flour in a large resealable plastic bag. Add beef to the bag and shake until evenly coated. Transfer coated beef to slow cooker crock.
  2. Add mushrooms, onions, garlic, soup, broth, Worcestershire sauce, paprika, salt and black pepper to crock. Stir until well blended.
  3. Cover slow cooker and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours.
  4. In a medium bowl, stir cornstarch and water until cornstarch is dissolved.
  5. Add cornstarch mixture to beef mixture, stir until mixture thickens. Cook uncovered for 30 minutes.
  6. Stir in sour cream. Serve over egg noodles.

Serves: 8

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