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To make Slow Cooker Beef Stroganoff with Egg Noodles, gather these items: - 1.5 lbs beef stew meat, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced (button or cremini) - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 2 teaspoons Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour (optional for thickening) - 12 oz egg noodles - Fresh parsley, chopped for garnish You can swap ingredients easily if needed: - Use chicken or turkey instead of beef for a lighter option. - Replace fresh mushrooms with canned ones for convenience. - Greek yogurt can stand in for sour cream if you want a healthier choice. - Use vegetable broth instead of beef broth for a vegetarian version. - For gluten-free dishes, try gluten-free pasta or rice noodles. This dish serves six people and is hearty. Here’s the nutritional breakdown per serving: - Calories: Approximately 400 - Protein: 30 grams - Carbohydrates: 40 grams - Fat: 15 grams - Fiber: 2 grams - Sodium: 600 mg Knowing the nutritional facts helps you plan your meals better. Enjoy this filling dish with confidence! Start by gathering all your ingredients. You will need: - 1.5 lbs beef stew meat, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 2 teaspoons Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour (optional) - 12 oz egg noodles - Fresh parsley, chopped First, chop the onion and mince the garlic. Next, slice the mushrooms. This prep makes your cooking smooth and easy. In your slow cooker, place the beef stew meat at the bottom. Layer the chopped onion, minced garlic, and sliced mushrooms on the beef. In a bowl, mix the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Pour this mix over the beef and veggies in the slow cooker. Cover the cooker and set it on low for 7-8 hours or high for 4-5 hours. The beef should be very tender when it’s done. If you prefer a thicker sauce, mix flour with a little water in a cup. Stir this slurry into the slow cooker along with the sour cream about 10-15 minutes before the meal is ready. About 30 minutes before you want to eat, cook the egg noodles. Bring a pot of water to a boil. Add the noodles and follow the package instructions for timing. Once cooked, drain the noodles and set them aside. When the beef stroganoff is ready, gently fold in the cooked egg noodles. Mix until everything is well combined. Taste the dish and adjust the seasoning if needed. Serve hot with a sprinkle of fresh parsley on top. Enjoy your delicious meal! To make a thicker sauce, use flour. Mix two tablespoons of flour with a little water. This makes a slurry. Stir it into the slow cooker with the sour cream. Let it cook for 10 to 15 more minutes. This helps the sauce get creamy and rich. You can boost the flavor of your beef stroganoff. Add a splash of red wine for depth. You can also use fresh herbs like rosemary or bay leaves. They add a nice touch. For a spicy kick, try adding a pinch of cayenne pepper. This gives the dish more warmth and excitement. If you are short on time, cook on high for 4 to 5 hours. For more tender beef, use low heat for 7 to 8 hours. Always check the beef. It should be fork-tender when done. If you need to speed up cooking, cut the beef into smaller pieces. This helps it cook faster and become tender. {{image_2}} You can swap beef for other meats. Chicken, pork, or turkey work well. Use 1.5 lbs of your choice. Cook times may change slightly. Chicken may cook faster, while pork takes about the same time. Ground meats are also great. They cook quickly and soak up flavors. Add more veggies for extra flavor and nutrients. Carrots, peas, or bell peppers fit nicely. Sliced carrots add sweetness and color. Peas bring a pop of green and texture. Bell peppers add crunch. Just chop them small and toss them in with the other veggies. You will enjoy the new tastes. To make this dish gluten-free, use gluten-free flour. You can thicken the sauce with cornstarch instead of regular flour. Just mix 1 tablespoon of cornstarch with water. Stir it into the slow cooker near the end. For noodles, choose gluten-free egg noodles or another gluten-free pasta. Enjoy the same rich flavors without the gluten! Keep leftover beef stroganoff in an airtight container. Store it in the fridge for up to three days. Make sure it cools completely before sealing. Label the container with the date to track freshness. You can freeze beef stroganoff for later use. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It stays good for up to three months. Remember to freeze it before adding the sour cream for best results. To reheat, thaw the stroganoff in the fridge overnight if frozen. Heat it gently on the stove over low heat. Stir occasionally to make sure it warms evenly. If it seems thick, add a splash of beef broth or water to loosen it up. You can also microwave it in short bursts, stirring in between. Enjoy again with fresh egg noodles or crusty bread! Yes, you can use several types of meat. Chicken, pork, or turkey work well. Just adjust the cooking time. Chicken cooks faster, while pork and turkey may take a bit longer. You can also use ground beef for a quicker version. Ground beef cooks fast and gives a nice texture. Think about your taste and what you have on hand. To make this dish vegetarian, swap the beef for mushrooms or lentils. Use vegetable broth instead of beef broth. You can add more veggies like bell peppers or carrots for flavor and texture. Tofu is another great option. It absorbs the sauce well and adds protein. Make sure to adjust cooking times if you change the protein. Serve this dish with egg noodles, as they soak up the sauce well. You can also pair it with rice or mashed potatoes for a hearty meal. A side of crusty bread is perfect for dipping. Salads with greens can add freshness to the meal. Consider a simple green salad with a light dressing. This post covered how to make Slow Cooker Beef Stroganoff. We explored the ingredients, substitutes, and their nutritional value. I shared step-by-step instructions that include cooking the beef and noodles. We also covered tips for thickening the sauce and boosting flavors. For variations, I discussed protein swaps and veggie add-ins. Lastly, we went over storage tips and FAQs to make life easier. Now you can enjoy this hearty meal with ease and confidence.

Slow Cooker Beef Stroganoff with Egg Noodles

Indulge in a comforting bowl of Savory Slow Cooker Beef Stroganoff with Egg Noodles. This delicious recipe combines tender beef, savory mushrooms, and a creamy sauce, all made effortlessly in your slow cooker. Perfect for busy days, just set it and forget it! Click to explore the full recipe and discover how to create this hearty meal that will warm your heart and delight your taste buds. Make dinner memorable tonight!
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Ingredients
  

1.5 lbs beef stew meat, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

1 cup beef broth

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon dried thyme

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour (optional for thickening)

12 oz egg noodles

Fresh parsley, chopped for garnish

Instructions
 

In a slow cooker, place the beef stew meat at the bottom.

    Add the chopped onion, minced garlic, and sliced mushrooms on top of the beef.

      In a separate bowl, combine the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix well and pour this mixture over the beef and vegetables in the slow cooker.

        Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.

          About 30 minutes before serving, cook the egg noodles according to package instructions; drain and set aside.

            If you want a thicker sauce, mix the flour with a little water to create a slurry and stir it into the slow cooker along with the sour cream. Let it cook for an additional 10-15 minutes to thicken.

              Once done, gently fold in the cooked egg noodles into the beef stroganoff mixture until well combined.

                Taste and adjust seasoning if necessary.

                  Serve hot, garnished with chopped fresh parsley.

                    Prep Time: 15 min | Total Time: 8 hrs 5 min | Servings: 6

                      - Presentation Tips: Serve in deep bowls with a sprinkling of parsley on top and a side of crusty bread for dipping.