SLOW COOKER BEEF STROGANOFF

Slow Cooker Beef Stroganoff 

Serves 8

Ingredients

• 4-5 lbs Chuck Roast/Pot Roast, cut up into 1 inch cubes

• ½ c Flour

• 3-4 Tbsp Grapeseed Oil

• 1 ½ Tsp Coarse Kosher Salt, divided

• 1 ½ Tsp Black Pepper, divided

• ½ c White Wine

• 4 Garlic Cloves, minced, divided

• 1 Tbsp Worcestershire Sauce

• 1 Tbsp Dijon Mustard

• 2 - 10 ½ oz cans Condensed Cream of Celery  

• 2 c French Onion soup*

• 1 ½ c Sour Cream

• 3 c Diced Carrots into 1 inch pieces

• 12 oz Bag of Extra Wide Egg Noodles  

• 2 - 16 oz containers of Mushrooms (cleaned and sliced)

• 1 Tbsp Butter

• 1 Tbsp Fresh Parsley, Chopped

Directions

1. To save on cleaning up, line the slow cooker with a slow cooker liner.

2. Add the beef to a large bowl and add the flour, 1 tsp salt and 1 tsp pepper, mix until all cubes are coated.

3. In a large pot over medium heat, add 3 tbsp of oil and half the beef and saute.  Add to the slow cooker.  

4. Add the rest of the beef and you may need to add another tbsp of oil when sauteing the second batch.

5. Add to the slow cooker.

6. Add 2 minced garlic cloves to the pot you sauteed the beef in and stir for 30 seconds then add the white wine and scrape up the brown bits.

7. Add the carrots to the same pan and give it a stir.

8. Add the cream of celery soup, french onion soup, worcestershire sauce, and dijon to the pot and give it a stir, continuing to scrape up the brown bits.

9. Add all to the slow cooker.

10.  Cover and cook on high for 7-8 hours.

11.  Once done, turn the slow cooker to warm.

12.  Add the mushrooms to a skillet with the butter, 2 minced garlic cloves and ½ tsp pepper and cook until soft. Add ½ tsp salt to the mushrooms, stir and add to the slow cooker (if you are not a mushroom fan like me, serve them on the side)

13. While the mushrooms are sauteing, add the bag of egg noodles to a pot with boiling water and cook according to the directions.

14. While the noodles are cooking, add ½ cup of sour cream at a time to the slow cooker and stir until it's creamy.

15.  Add salt and pepper to taste.

16.  Once the noodles are done, you can mix them in the slow cooker (you will probably only need ¾ of the noodles. I prefer to plate the noodles and top with the beef mixture unless you're cooking for a crowd.  (I think it makes reheating leftovers easier).  

17. Garnish with fresh parsley. 

*Go to my French Onion Soup recipe on the website.  I freeze any leftover soup in 2 cup portions and use it for this recipe.  Otherwise you can buy french onion soup in a can at the grocery store.