Crock Pot Beef Stroganoff
This easy Crock Pot Beef Stroganoff recipe is made with sirloin steak, mushrooms, and a creamy white sauce. It's perfect for a weeknight dinner or a comforting weekend meal and is easy to prepare with the help of your slow cooker!
Servings: 6
Calories: 545kcal
Ingredients
- 1 tbsp olive oil
- 2 lbs sirloin steak (trimmed and cut into 1" pieces
- 1 tsp black pepper
- 1 tsp salt
- 3½ cups beef broth (½ cup reserved)
- ½ tsp dried thyme
- 8 oz brown mushrooms (sliced)
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 3 tsp garlic (minced)
- 1 (10.5 oz ) cream of mushroom soup
- 8 oz sour cream
- 3 tbsp cornstarch
- 12 oz egg noodles (cooked)
Instructions
- Cut the beef into 1" cube and trim off excess fat—season with salt and black pepper.
- Heat olive in a large skillet over medium heat, add seasoned beef, and sear each side for 30 seconds in small batches. Remove beef and place in the slow cooker.
- Add 3 cups of beef broth to the skillet to deglaze the pan. Then pour into the slow cooker.
- Then, add thyme, mushrooms, Worcestershire sauced, Dijon mustard, cream of mushroom soup, and garlic to the slow cooker. Stir until well combined.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender.
- Thirty minutes before cook time is up. In a medium bowl, whisk together ½ cup of beef broth and cornstarch until there are no lumps. Then whisk in sour cream and pour into the slow cooker.
- Serve over egg noodles and enjoy!
Nutrition
Calories: 545kcal | Carbohydrates: 50g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1151mg | Potassium: 1079mg | Fiber: 2g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 6mg