Description
This Slow Cooker Beef Stroganoff is a comforting and easy-to-make classic dish featuring tender beef stew meat simmered in a flavorful brown gravy and au jus sauce. The creamy addition of sour cream enriches the gravy, making it perfect to serve over soft egg noodles for a hearty family meal.
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
Noodles
- 1 (8-ounce) package egg noodles
Instructions
- Prepare the Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking. In the slow cooker, add the brown gravy mix, au jus mix, and water, then whisk until fully combined. This mixture forms the flavorful base of your beef stroganoff.
- Add Beef and Cook: Place the beef stew meat into the slow cooker and stir to coat with the gravy mixture, ensuring as much of the meat as possible is submerged in the liquid. Cover and cook on low for 6 to 8 hours or on high for about 5 hours, until the beef is tender and flavorful.
- Finish Gravy with Sour Cream: Approximately 30 minutes before serving, ladle about 1/2 cup of the gravy from the slow cooker into a small bowl. Stir in the sour cream until smooth, then return the mixture to the slow cooker to combine thoroughly. Cover and cook on high for 20 minutes to blend the flavors and thicken the sauce slightly.
- Cook Egg Noodles: Meanwhile, cook the egg noodles according to the package instructions until al dente. Drain and keep warm.
- Serve: Serve the tender beef and creamy gravy over the hot egg noodles. Alternatively, you may add the cooked noodles directly into the slow cooker and gently stir to combine before serving for a more integrated dish.
Notes
- For extra flavor, you can sear the beef stew meat in a hot skillet before adding it to the slow cooker, though this is optional.
- This recipe can be doubled for larger gatherings; just adjust the cooking time slightly as needed.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Using full-fat sour cream enhances the creaminess but low-fat versions can be used to reduce calories.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
