Description
Featuring tender sirloin steak in a creamy sauce brimming with mushrooms, onion, and parsley, this Crock Pot Beef Stroganoff is a savory meat-and-noodles dinner the family will devour!
Ingredients
Scale
- 2.5 pound sirloin steam, trimmed and cubed
- 16 ounces baby bella mushrooms, quartered
- 1/2 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup beef stock
- 1 tablespoon dried parsley
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup sour cream
- 4 ounces cream cheese, room temperature
- 12– ounces egg noodles or spaetzle
Instructions
- Place steak cubes, mushrooms, onions, and garlic in the bottom of your slow cooker. Sprinkle the salt and pepper. Whisk together the Worcestershire, mustard, beef stock, and parsley. Pour this mixture on top of the meat and vegetables and stir to combine.
- Cover and cook on high for 3 – 4 hours, or until the beef is tender.
- Mix together the cornstarch and water. Remove the lid of the slow cooker and stir in the mixture. Cover and cook for 20 more minutes.
- Remove the lid and stir in sour cream and cream cheese, mixing until incorporated and smooth.
- Turn the slow cooker temperature to warm and cover.
- Boil the noodles according to the package directions. Drain and stir the noodles into the stroganoff mixture (see notes)
- Garnish with more parsley if desired. Serve warm.
Notes
If you don’t want to stir the noodles directly into the stroganoff, you can spoon 1 1/2 cups of the stroganoff gravy into the noodles to coat, and then spoon the meat on top to serve.
Store airtight for up to 3 days in the refrigerator.
