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Slow Cooker Beef Stroganoff Recipe

   
 

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     Slow Cooker Beef Stroganoff

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 lbs stewing beef, cut into 1-inch cubes
1 Tbsp vegetable oil
8 oz small white button mushrooms, cleaned
2 onions, thinly sliced
1 1/2 cups beef stock
3 Tbsp Worcestershire sauce
 
3 Tbsp tomato paste
2 Tbsp paprika
1 1/2 Tbsp Dijon mustard
1 cup sour cream
Hot cooked egg noodles

Instructions
In a bowl or plastic bag, combine flour, salt and pepper. In batches, add beef to seasoned flour and toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add beef in batches and cook for 5 to 7 minutes or until browned on all sides. With a slotted spoon, transfer beef to slow cooker; add mushrooms and onions.
In a 2-cup measure, combine beef stock, Worcestershire sauce, tomato paste, paprika and mustard, mixing well. Pour into slow cooker.
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until bubbling. Stir in sour cream and serve over hot noodles.


Originally Submitted
1/22/2016





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