Crockpot Beef Stroganoff

SERVES 6  |  PREP TIME 10 Min  |  COOK TIME 8-9 Hours

1 1/2 pounds cut beef stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups low-sodium beef broth
2 cups (about 6 ounces) coarsely chopped white mushrooms
1 medium onion, chopped
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 heaping tablespoon dijon mustard
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 (12 ounce) package egg noodles
1 cup sour cream (light or regular)

Place beef in 6-quart crockpot, add salt and pepper. Then add beef broth, mushrooms, onion, Worcestershire sauce, garlic, Dijon mustard, parsley and thyme. Mix well.

Cook on low 8-9 hours, or high 4-5 hours. I prefer cooking the beef on low to make sure it's nice and tender. 

Cook egg noodles according to the package directions.

Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.