Description
This Crock Pot Beef Stroganoff brings comforting flavors to your table with tender chuck roast, earthy mushrooms, and creamy noodles. Perfect for a quick dinner, this dish is a family favorite that delivers homemade goodness effortlessly.
Ingredients
Scale
- 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups beef stock
- 6 ounces white mushrooms, coarsely chopped (about 2 cups)
- 1 medium yellow onion, chopped (about 1 cup)
- 3 tablespoons worcestershire sauce
- 1 tablespoon dijon mustard, heaping
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 12 ounces uncooked egg noodles
- 1 cup sour cream, light or regular
Instructions
- Add the cubed chuck roast to a 6-quart slow cooker and sprinkle with kosher salt and black pepper.
- Pour in the beef stock and add the chopped mushrooms, onion, Worcestershire sauce, Dijon mustard, minced garlic, dried parsley, and thyme. Stir to combine.
- Cover the slow cooker and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the beef is fork-tender.
- About 20 minutes before serving, cook the egg noodles according to package directions and drain.
- Stir the cooked noodles and sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes until heated through and creamy.
- Serve hot.
Notes
For added richness, you can use beef broth instead of beef stock.
This dish can be garnished with fresh parsley for a nice touch before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 100mg