Crock Pot Beef Stroganoff
Ingredients
- 2 lbs stewing beef chunks
- 2 tablespoons cornstarch
- 2 cups beef broth
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium yellow onion, sliced
- 8 oz white mushrooms, sliced
- 8 oz egg noodles
- 10.5 oz condensed cream of mushroom soup
- 1 cup sour cream
- Fresh chopped parsley (optional)
Instructions
- Place the stewing beef chunks in your Crock Pot.
- Add the cornstarch and stir until all the beef chunks are coated.
- Pour in the beef broth, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir until well combined.
- Sprinkle the sliced onions and mushrooms on top of the beef mixture.
- Cover the Crock Pot and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- About 30 minutes before serving, cook the egg noodles according to the package directions. Drain and set aside.
- Remove the lid from the Crock Pot and stir the contents. Check to ensure the beef is fork-tender; if not, cook a little longer.
- Once the beef is tender, turn off the Crock Pot.
- Stir in the condensed cream of mushroom soup until well combined.
- Add the sour cream and stir well.
- Mix in the cooked egg noodles.
- Top with fresh chopped parsley if desired.
Serve and enjoy your delicious Crock Pot Beef Stroganoff!