Description
This Slow Cooker Beef Stroganoff is an easy and comforting dish, perfect for a hearty meal. Tender beef stew meat cooks low and slow with brown gravy and au jus mixes, creating a rich and flavorful sauce that is finished with creamy sour cream. Served over egg noodles, this classic recipe is both satisfying and simple to prepare using a slow cooker.
Ingredients
Scale
Main Ingredients
- 2 lbs beef stew meat
- 1 (0.87-ounce) packet brown gravy mix
- 1 (1-ounce) packet au jus mix
- 1 1/2 cups water
- 1/2 cup sour cream
- 1 (8-ounce) package egg noodles
Instructions
- Prepare Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray. This prevents sticking and makes cleanup easier.
- Make Gravy Base: Add the brown gravy mix, au jus mix, and water to the slow cooker. Whisk these together until well combined to form the flavorful base for the beef.
- Add Beef: Add the beef stew meat to the slow cooker and stir to coat the meat evenly in the gravy mixture. Ensure all meat pieces are submerged as much as possible.
- Slow Cook Beef: Cover and cook on low for 6 to 8 hours, or on high for about 5 hours, until the beef is tender and fully cooked through.
- Incorporate Sour Cream: About 30 minutes before serving, remove about 1/2 cup of the gravy from the slow cooker and transfer it to a small bowl. Stir in the sour cream until smooth, then return the mixture to the slow cooker. Stir well and cook covered on high for an additional 20 minutes to heat through and blend flavors.
- Cook Noodles: While the sour cream mixture finishes, cook the egg noodles according to package instructions until tender. Drain well.
- Serve: Serve the tender beef and creamy gravy mixture hot over the cooked egg noodles. Alternatively, add the cooked noodles directly into the slow cooker and stir before serving for a one-pot meal.
Notes
- You can substitute beef broth in place of water for a richer flavor in the gravy.
- If you prefer, add mushrooms and onions to the slow cooker with the beef for more depth.
- To keep the egg noodles from sticking, toss them with a little butter or oil after cooking.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
