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Slow Cooker Beef Stroganoff

servings: 6
Slow Cooker Beef Stroganoff

prep time


total time





Slow Cooker Beef Stroganoff

servings: 6
  • 3/4 cup reduced-sodium beef broth, divided
  • 1 cup Hood 2% Reduced Fat Milk
  • 1 tsp. fresh ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. dried parsley
  • 1/2 tsp. ground paprika
  • 3 Tbsp. butter
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and sliced into 1/4-inch coins
  • 1 8-oz. package sliced white mushrooms
  • 32 oz. beef chuck or other stewing meat, cut into 1-inch cubes
  • 1 16-oz. package wide egg noodles
  • 1/4 cup all-purpose flour
  • 1 cup Hood Sour Cream

Place 1/2 cup broth, milk, pepper, onion powder, parsley, and paprika in the slow cooker. Whisk until well combined.

Add the butter, onion, garlic, carrots, mushrooms, and beef. 

Cover and cook on HIGH for 4 hours or on LOW for 8 hours.

After 3 1/2 hours, bring the water for the noodles to a boil. 

In a small bowl, whisk together remaining 1/4 cup broth, flour, and sour cream.  Add to the slow cooker, cover, and cook on LOW for an additional 15 minutes.  

Cook the egg noodles according to package directions. Serve the beef stroganoff over the noodles. 



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