Description
This Slow Cooker Beef Stroganoff recipe offers a comforting and easy-to-make meal featuring tender beef stew meat cooked in savory brown gravy and au jus mix, finished with creamy sour cream and served over classic egg noodles. Perfect for a cozy family dinner, the slow cooker does most of the work, yielding rich flavors with minimal effort.
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 and Sauce: 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 to combine. Add the beef stew meat and stir, ensuring the meat is as covered with the liquid as possible. Cover and cook on low for 6 to 8 hours or on high for about 5 hours until the beef is tender.
- Add Sour Cream: About 30 minutes before serving, ladle approximately 1/2 cup of the cooking gravy into a small bowl. Stir in the sour cream until smooth, then add this mixture back into the slow cooker. Stir well to combine and cook covered on high for an additional 20 minutes to meld the flavors.
- Cook Noodles and Serve: Meanwhile, cook the egg noodles according to package instructions until tender. Serve the beef and creamy gravy mixture over the hot noodles. For convenience, you may stir the noodles directly into the slow cooker before serving, combining everything evenly.
Notes
- You can adjust the cooking time depending on your slow cooker and desired beef tenderness.
- For a thicker sauce, cook uncovered for the last 15 minutes or add a cornstarch slurry if needed.
- Substitute sour cream with Greek yogurt for a healthier option but add it at the end to prevent curdling.
- Adding fresh mushrooms or onions at the beginning can enrich the dish with more flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
