Slow Cooker Russian Beef Stroganoff Recipe
Easy to make slow cooker beef and mushroom stroganoff that's rich and satisfying comfort food.
Servings: 8
Calories: 277kcal
Ingredients
- 1 lb top round beef steak cut into bite size strips
- 1 onion chopped
- 1 8 oz package of mushrooms sliced
- 1 tablespoon dried parsley flakes
- 1 tablespoon grainy dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- ⅓ cup flour
- 1 cup beef broth
- 225 mL sour cream
- ¼ cup fresh chopped parsley for serving optional
Instructions
- In a small bowl combine the flour and beef broth slowly, and combine with a whisk to remove any lumps.
- Add the flour and beef broth to the slow cooker, along with the beef, onions, mushrooms, dried parsley, mustard, salt, pepper, and garlic and stir to combine.
- Cook on high for the first hour, then switch to low for 7 hours, or until the beef is tender.
- When it's finished, turn off the slow cooker, let stand 10 min. Temper the sour cream by adding some of the hot beef stroganoff liquid into the sour cream, before adding that mixture into the slow cooker to help prevent the sour cream from curdling. Finish by adding the fresh parsley and serve over noodles, rice or potatoes.
Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 8g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 500mg | Fiber: 1g | Sugar: 2g
