Description
This classic Slow Cooker Beef Stroganoff is a comforting, hearty dish perfect for easy weeknight dinners. Tender beef stew meat is slow-cooked with savory brown gravy and au jus mixes, then enriched with sour cream for a creamy sauce. Served over egg noodles, this recipe offers rich flavors with minimal effort, making it an ideal set-it-and-forget-it meal.
Ingredients
Scale
Meat and Sauce
- 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
Pasta
- 1 (8-ounce) package egg noodles
Instructions
- Prepare the Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking. Add the brown gravy mix, au jus mix, and water into the slow cooker and whisk until thoroughly combined. Add the beef stew meat and stir to coat all pieces evenly with the gravy mixture, ensuring most of the meat is submerged in the liquid.
- Slow Cook the Beef: Cover the slow cooker and cook the beef mixture on low heat for 6 to 8 hours or on high heat for about 5 hours. Cook until the beef is tender and the flavors are well developed.
- Prepare the Sour Cream Mixture: Approximately 30 minutes before serving, carefully ladle about 1/2 cup of the hot gravy from the slow cooker into a small bowl. Stir in the sour cream until smooth and fully combined. Return this sour cream mixture to the slow cooker and stir well to incorporate. Cover and continue cooking on high for about 20 minutes to allow the sauce to thicken and flavors to meld.
- Cook the Egg Noodles: While the sour cream mixture is warming, cook the egg noodles according to package instructions until al dente. Drain the noodles well to avoid sogginess.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture generously over the top. Alternatively, you can combine the noodles directly into the slow cooker and gently stir before serving. Enjoy this creamy, flavorful dish warm.
Notes
- For a thicker sauce, you can remove the lid during the last 20 minutes to reduce excess liquid.
- Substitute sour cream with Greek yogurt for a tangier twist or reduced fat option.
- Feel free to add sautéed mushrooms and onions at the start for additional texture and flavor.
- This recipe can be doubled for larger groups; just make sure your slow cooker is large enough.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
