Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish, perfect for busy days when you want a delicious meal waiting for you. Tender beef stew meat is slow-cooked in a rich brown gravy and au jus mix, then finished with creamy sour cream and served over egg noodles for a classic family favorite.
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 Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray. Add the brown gravy mix, au jus mix, and water to the slow cooker and whisk until combined. Add the beef stew meat and stir to coat the meat evenly in the liquid, ensuring most pieces are covered.
- Slow Cook Beef: Cover the slow cooker and cook on low for 6 to 8 hours or on high for about 5 hours, until the beef is tender and easily pierced with a fork.
- Add Sour Cream: About 30 minutes before serving, remove 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 to the slow cooker and stir well to combine. Cook covered on high for 20 minutes to heat through and blend flavors.
- Cook Noodles: While the final cooking stage occurs, prepare the egg noodles according to the package instructions until al dente. Drain the noodles well.
- Serve: Serve the tender beef stroganoff and gravy over the hot egg noodles. Alternatively, combine the noodles directly into the slow cooker and stir to combine before serving.
Notes
- Using two packets, brown gravy mix and au jus mix, provides a rich and flavorful sauce.
- For a lighter version, use reduced-fat sour cream.
- You can add mushrooms or onions in step 1 if desired for extra flavor.
- Ensure not to overcook the noodles to avoid mushiness if adding them directly to the slow cooker.
- This dish freezes well—store leftovers in an airtight container for up to 3 months.
