Description
This Slow Cooker Beef Stroganoff recipe offers a comforting and hearty meal perfect for busy days. Tender beef stew meat is slow-cooked in a flavorful mix of brown gravy and au jus seasoning, then enriched with creamy sour cream and served over classic egg noodles. Easy to prepare and full of rich, savory flavors, this dish is a family favorite ideal for a satisfying dinner.
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
Noodles
- 1 (8-ounce) package egg noodles
Instructions
- Prepare Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the slow cooker, whisk together the brown gravy mix, au jus mix, and water until smooth. Add the beef stew meat and stir gently to coat all the pieces with the liquid.
- Slow Cook the Beef: Cover and cook on low heat for 6 to 8 hours or on high for about 5 hours, until the beef is tender and cooked through.
- Incorporate Sour Cream: About 30 minutes before serving, ladle approximately 1/2 cup of gravy from the slow cooker into a small bowl. Mix in the sour cream until smooth, then return this mixture to the slow cooker and stir well. Continue cooking covered on high for an additional 20 minutes.
- Cook Egg Noodles: While the stroganoff finishes cooking, prepare the egg noodles according to package instructions, typically boiling in salted water until al dente. Drain well.
- Serve: Serve the tender beef and rich gravy over the hot egg noodles. Alternatively, you may add the cooked noodles directly into the slow cooker and stir to combine before serving.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- For thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker 30 minutes before adding sour cream.
- If preferred, mushrooms and onions can be added at the beginning of cooking for extra flavor and texture.
- Make sure to not add sour cream directly to high heat as it can curdle; tempering it with gravy before adding helps maintain creaminess.
- This dish freezes well; store leftovers in airtight containers for up to 3 months.
