Description
This comforting Slow Cooker Beef Stroganoff features tender beef stew meat simmered in a savory brown gravy and au jus mixture, enriched with sour cream and served over classic egg noodles. The slow cooker method ensures the beef becomes meltingly tender while the creamy sauce adds rich flavor, making it an easy and hearty meal perfect for busy days.
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. In the slow cooker, whisk together the brown gravy mix, au jus mix, and 1 1/2 cups water until well combined.
- Add Beef: Place the beef stew meat into the slow cooker and stir to ensure all pieces are covered as much as possible by the liquid mixture. Cover with the lid.
- Cook the Beef: Cook the beef on low heat for 6 to 8 hours or on high heat for about 5 hours, until the beef is tender and cooked through.
- Prepare Sour Cream Mixture: About 30 minutes before serving, carefully ladle about 1/2 cup of the gravy from the slow cooker into a small bowl. Stir in the sour cream until smooth. Return this mixture back to the slow cooker and stir to combine.
- Finish Cooking: Cook covered on high for an additional 20 minutes to allow the sour cream to blend into the sauce and heat through.
- Cook Noodles: While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions until tender. Drain well.
- Serve: Serve the beef stroganoff hot over the cooked egg noodles. Optionally, you can add the noodles directly into the slow cooker and stir to combine before serving.
Notes
- You can substitute sour cream with plain Greek yogurt for a lighter option.
- To add vegetables, consider stirring in sautéed mushrooms or onions before slow cooking.
- Adjust cooking times based on your slow cooker’s size and heat settings.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
