Description
A comforting Slow Cooker Beef Stroganoff featuring tender beef in a rich, creamy mushroom sauce served over egg noodles.
Ingredients
Scale
- 2 lbs Stew Meat
- 1 packet Brown Gravy Mix
- 1 can Cream of Mushroom Soup
- 1 packet Lipton Onion Soup Mix
- 2 cups Beef Broth
- 2 tbsp Cornstarch (optional)
- 1/2 cup Water (optional)
- 12 oz Egg Noodles
- 2 tbsp Butter or Olive Oil
- Fresh Parsley for garnish
Instructions
- Place stew meat into the slow cooker.
- Sprinkle the brown gravy mix over the beef.
- Pour cream of mushroom soup over the meat.
- Add beef broth over the mixture.
- Set the slow cooker on low for 7 to 8 hours or high for 4 to 5 hours.
- If the sauce is too thin, mix cornstarch with cold water, stir in, and cook on high for an additional 20 minutes uncovered.
- Boil the egg noodles according to package instructions and toss with butter or olive oil.
- Spoon the beef and sauce over the noodles and garnish with fresh parsley.
Notes
For a lighter version, use lean beef or substitute with chicken. Consider whole grain egg noodles for added fiber.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg