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Crock Pot Main Dishes

Crock Pot Beef Stroganoff

Today is the last day to enter SPF’s Christmas Giveaway 2015.  We are giving away a crock pot!  Make sure to enter soon, because the contest ends at midnight tonight!  We will be announcing the winner on Saturday, so stay tuned.

In the meantime, check out this awesome recipe for Beef Stroganoff in the crockpot!  Its rich, creamy, and tangy, and it’s the perfect cure for the cold outside.  Grab a Rosemary Lemon Biscuit while you’re at it!

Crock Pot Beef Stroganoff

1 1/2 lbs beef, cubed

1 red onion, sliced

12 oz sliced mushrooms

2 bay leaves

5 or 6 springs of fresh thyme

2 tablespoons chopped garlic

1 tablespoon Dijon mustard

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/2 teaspoon black pepper

1/3 cup flour

1 1/2 cups beef broth

8 oz cream cheese, cut into pieces

4 oz sour cream

16 oz egg noodles

1. Add the beef, onion, mushrooms, bay leaves, thyme, mustard, Worcestershire sauce, salt, pepper, flour, and beef broth to the crock pot.  Cook on low for 6 hours.

2.  Remove the bay leaves and sprigs of thyme.  Add the cream cheese and sour cream and stir to mix.  Cook on low for another 2 hours.

3.  Cook the egg noodles according to the directions on the bag.

4.  Add about 1/3 cup egg noodles to a bowl and top with the stroganoff.

5.  Enjoy!

Crock Pot Beef Stroganoff
Author: Simply Playful Fare
Ingredients
  • 1 1/2 lbs beef, cubed
  • 1 red onion, sliced
  • 12 oz sliced mushrooms
  • 2 bay leaves
  • 5 or 6 springs of fresh thyme
  • 2 tablespoons chopped garlic
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/3 cup flour
  • 1 1/2 cups beef broth
  • 8 oz cream cheese, cut into pieces
  • 4 oz sour cream
  • 16 oz egg noodles
Instructions
  1. Add the beef, onion, mushrooms, bay leaves, thyme, mustard, Worcestershire sauce, salt, pepper, flour, and beef broth to the crock pot. Cook on low for 6 hours.
  2. Remove the bay leaves and sprigs of thyme. Add the cream cheese and sour cream and stir to mix. Cook on low for another 2 hours.
  3. Cook the egg noodles according to the directions on the bag.
  4. Add about 1/3 cup egg noodles to a bowl and top with the stroganoff.
  5. Enjoy!
Serving size: 300 g, serves 8 Calories: 415 Fat: 19.9 g Carbohydrates: 24.1 g Protein: 34.1g

What’s your favorite dish to cook in the crock pot?  Let us know in the comments section!

By crystal sykes

Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.

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