Yesterday I woke up around 1 in the afternoon. I was up late watching True Detective on Netflix! I was starving and when I opened the fridge, I found this amazing food that my mom had cooked the night before. It was really good! I asked my mom for the recipe and she gave me this. Well, I made one myself today. I’m telling you, don’t ignore this recipe. It is going to be the highlight of your day. I promise! This may take about 5 hours to cook but it is worth it. Maybe prepare at around 1 in the afternoon so by the time it’s ready, it’s already dinner! You can add more ingredients if you like. Such as beef and mushrooms. I love a dish with a lot of mushrooms and more beef is much appreciated! Noodles, mushrooms, and beef! Oh yes! Give this one a try! Dinner is gonna be awesome! Enjoy!
Ingredients
1 tablespoon of olive oil more if needed
2 lbs stewing beef trimmed
salt & pepper
1/2 c. red wine
1 teaspoon of garlic powder
1 onion diced
1 Tbsp. dijon mustard
1 Tbsp. Worcestershire sauce
3/4 pound mushrooms sliced
2 cups of beef broth divided
8 oz sour cream
3 Tbsp. cornstarch
12 oz egg noodles cooked
How to make Crock Pot Beef Stroganoff
Put the skillet on the stove and heat the olive oil. Season the beef with salt and pepper then put in the skillet until color turns brown. Deglaze the skillet with red wine and move to the slow cooker.
In a 6qt slow cooker, add in the beef, onions, dijon, garlic powder, mushrooms, Worcestershire sauce and, 1 1/2 cups of beef broth. Turn to high cook for 4-5 hours or 7-8 hours if low. (or until the beef is cooked and tender.)
Mix the remainder of the broth with cornstarch and add to the slow cooker. Cook for another 15 minutes covered. The sauce should be thick.
Add in the sour cream and top over the egg noodles. Serve and enjoy!
Ingredients
- 1 tablespoon of olive oil more if needed
- 2 lbs stewing beef trimmed
- salt & pepper
- 1/2 c. red wine
- 1 teaspoon of garlic powder
- 1 onion diced
- 1 Tbsp. dijon mustard
- 1 Tbsp. Worcestershire sauce
- 3/4 pound mushrooms sliced
- 2 cups of beef broth divided
- 8 oz sour cream
- 3 Tbsp. cornstarch
- 12 oz egg noodles cooked
Instructions
Put the skillet on the stove and heat the olive oil. Season the beef with salt and pepper then put in the skillet until color turns brown. Deglaze the skillet with red wine and move to the slow cooker.
In a 6qt slow cooker, add in the beef, onions, dijon, garlic powder, mushrooms, Worcestershire sauce and, 1 1/2 cups of beef broth. Turn to high cook for 4-5 hours or 7-8 hours if low. (or until the beef is cooked and tender.)
Mix the remainder of the broth with cornstarch and add to the slow cooker. Cook for another 15 minutes covered. The sauce should be thick.
Add in the sour cream and top over the egg noodles. Serve and enjoy!
