Beef Stroganoff is a hearty weeknight meal. I love the fact that I can cook this in the Crock Pot { or slow cooker }and walk away from the stove. The house smells heavenly while this is cooking and tastes like you've worked for hours to put this delicious meal together. Beef Stroganoff is great served over hot buttered egg noodles or (my favorite and more traditionally Russian), creamy mashed potatoes! Serve with a big green salad and hot garlic bread on the side. You'll love being able to go to work or run errands and come home to this hot meal at the end of the day.
Slow Cooker Beef Stroganoff
- Yield: 4 to 6 servings 1x
Ingredients
Scale
- 2 pounds beef sirloin steak (cut into bite size pieces)
- 1 cup chopped onion
- 1 packet onion soup mix
- 2 cans cream of mushroom soup
- ¼ cup Worcestershire sauce
- 2 teaspoons dried rosemary
- 1 teaspoon fresh thyme leaves (minced)
- ½ teaspoon pepper
- 16 oz package sliced mushrooms
- 1 cup sour cream
- 1 package wide egg noodles (cooked)
Instructions
- In a 3 ½ to 4 ½ quart slow cooker, combine all ingredients, except noodles and sour cream. Cover and cook on low for 6 to 8 hours or until meat is very tender.
- Before serving time, cook noodles until done, drain and toss with 2 tablespoons butter or margarine.
- While noodles are cooking, stir in sour cream to meat mixture and mix until combined. Adjust with salt and pepper to taste. Serve meat mixture over hot buttered noodles.
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