Beef Stroganoff (slow cooker recipe)
During the fall and winter months my family and I love hearty slow cooker recipes. This one is super simple, and hands down my kids’ favorite (shhhh….. but don’t tell them there’s cream of mushroom soup in it).
2 lbs stew beef or chuck roast cut into 2 inch cubes
1/2 cup onion chopped
1 clove of garlic finely chopped
1 cup sliced mushrooms (I typically omit this since I am the only fungus fan in our household)
1 (10 3/4-oz) can of cream of mushroom soup
1 (10 3/4-oz) can of cream of chicken soup
2 tablespoons beef au jus (you can use the concentrate, powder or ask for it in the deli section)
1 cup sour cream
*salt and pepper to taste
Flour for dredging beef
1-2 tablespoons oil
Preheat oil in a large dutch oven or saute pan. Dredge beef in flour and sear in the oil on all sides till golden brown. You can skip this step if pressed for time, but it provides an end result of a thicker sauce and more depth in flavor (I often skip it – and it still turns out delicious). Place all ingredients in slow cooker except the sour cream. Cook on low 6-8hrs or on high for 4-5hrs or until beef is tender. Stir in sour cream right before serving. Serve over egg noodles. I used homemade fresh egg noodles (the recipe for those can be found here on the blog) but I often use dry store bought in a pinch.
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