Slow-Cooker Beef Stroganoff
A perfect winter comfort food!
  • 1T olive oil
  • 1 to 1½ pounds stewing beef (chuck, round, brisket) cut into 2-inch chunks
  • ½ t cracked black pepper
  • 1 t paprika
  • 8 oz mushrooms, quartered
  • 1 sweet yellow onion, diced or sliced
  • 1 T butter
  • 1 t thyme (optional)
  • 2 to 3 cloves garlic, crushed
  • 1 t Worcestershire sauce
  • 2 t soy sauce
  • ½ T Dijon mustard (optional)
  • 2 C beef broth
  • 1 brown gravy packet
  • ¼ C sour cream
  • Reames® Frozen Homestyle Egg Noodles 24oz.
  • Fresh dill, parsley, or thyme to serve (optional)
  1. Heat olive oil in a large 12- or 14-inch skillet over medium-high heat.
  2. Season the steak with pepper and paprika.
  3. Add the beef and sear undisturbed for 2–5 minutes so a brown crust forms.
  4. Toss and cook an additional 2–5 minutes until lightly golden brown on all sides before setting aside.
  5. Using the same pan, add the butter and sauté the mushrooms and onions until they are lightly browned, about 5 minutes.
  6. Add the garlic and thyme to the pan. Stir, and take a moment to enjoy the fragrance. Transfer the sautéd mix to the slow cooker. Place the seared beef on top of the onions and mushrooms.
  7. Add the beef broth to the hot pan, add the gravy powder packet, and whisk. Add the soy and Worcestershire sauce and continue to stir. Transfer to the slow cooker.
  8. Cook on low for 6–10 hours or on high for 3–5 hours.
  9. Mix in sour cream, and season with additional salt and pepper to taste, if needed.
  10. Serve over hot Reames® Homestyle Egg Noodles, and enjoy.
Recipe by Lasso the Moon at