Ingredients for Beef Stroganoff
- 1.5 lbs beef stew meat
- 2 tablespoons butter
- 8 oz cremini mushrooms
- 1 cup beef broth
- 1 packet dry onion soup mix
- 1 cup sour cream
- 1 (12 ounce) package wide egg noodles
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- fresh parsley, if desired
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How to Make Beef Stroganoff
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides.
- Transfer the browned beef to a 6-quart slow cooker.
- Add 1 cup beef broth, 8 oz cremini mushrooms (sliced), and 1 packet onion soup mix to the slow cooker.
- Cover and cook on low for 7-8 hours, or until the beef is very tender.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup cold water until smooth.
- Stir the flour mixture into the slow cooker, mixing well to combine.
- Cover and cook on high for 30 minutes, or until the sauce has thickened slightly.
- Stir in 1 cup sour cream just before serving. Do not boil after adding sour cream.
- Serve immediately over hot egg noodles. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
10g
Fat
110g
Carbs
7g
