Description
This Slow Cooker Beef Stroganoff is a comforting and easy-to-make meal perfect for busy days. Tender beef stew meat is slowly cooked with savory brown gravy and au jus mixes, then finished with creamy sour cream and served over tender egg noodles. The slow cooker does all the work, creating a rich and flavorful dish that’s perfect for family dinners or gatherings.
Ingredients
Scale
Beef 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 to the slow cooker and whisk until fully combined.
- Add the beef: Place the beef stew meat into the slow cooker and stir to coat all the meat pieces with the liquid mixture. Ensure the meat is as covered with the gravy as possible for even cooking. Cover the slow cooker with its lid.
- Cook the beef: Set the slow cooker to low and cook for 6 to 8 hours or alternatively on high for about 5 hours, until the beef is tender and cooked through.
- Finish the sauce: About 30 minutes before serving, carefully ladle approximately 1/2 cup of the gravy from the slow cooker into a small bowl. Add the sour cream and stir until smooth. Pour this mixture back into the slow cooker and stir well to combine. Cover and cook on high for an additional 20 minutes to heat through and thicken the sauce.
- Cook the noodles: While the sour cream mixture is cooking, prepare the egg noodles according to the package instructions until al dente. Drain well.
- Serve the stroganoff: Serve the tender beef and creamy gravy over the hot egg noodles. Alternatively, you can add the cooked noodles directly into the slow cooker and gently stir to combine before serving.
Notes
- The brown gravy and au jus mixes provide rich flavor; choose ones low in sodium for a healthier option.
- Using sour cream at the end ensures it doesn’t curdle during the long cooking process.
- For a thicker sauce, you can reduce the liquid slightly or add a cornstarch slurry if desired.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Adding vegetables like mushrooms or onions at the start can add more depth to the dish.
