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Slow Cooker Beef Stroganoff with Egg Noodles and Mushrooms
For those of us juggling busy schedules, hearty meals that are both affordable and delicious can feel like a challenge. This slow cooker beef stroganoff delivers on all fronts—it’s rich in flavor, simple to prepare, and your slow cooker does all the heavy lifting while you’re busy with life. Gather your family around the dinner table for a comforting dish that won’t break the bank!
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Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup sour cream
- 12 oz egg noodles
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Step-by-Step Instructions
- Prepare the Ingredients: In a large bowl, season beef stew meat with salt and pepper. Sear in a pan until browned on all sides. Transfer to the slow cooker.
- Add Aromatics: In the same pan, sauté the onions and garlic until softened. Add them to the slow cooker with mushrooms.
- Add Liquids: Pour beef broth and Worcestershire sauce into the slow cooker. Stir everything to combine well.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- Finish the Sauce: In a small bowl, mix cornstarch with a few tablespoons of sauce from the slow cooker until smooth. Stir back into the slow cooker along with sour cream.
- Cook Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- Serve: Serve beef stroganoff over cooked egg noodles and enjoy!
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Keeping it Real
- Finding time to cook doesn’t mean sacrificing taste or breaking the bank.
- Slow cooker meals allow for flexibility; prep while tackling other tasks.
- Budget-friendly recipes ensure more money for fun evenings out or side gigs!
