Beef Stroganoff
Beef Stroganoff
Equipment
Ingredients
- 2 lbs beef tips
- salt and pepper to taste
- 1 tsp dill
- 1 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 8 oz mushrooms sliced
- 2 cups beef broth
- 1 1/2 tbsp Worcestershire sauce
- 1/4 cup Dijoin mustard
- 16 oz egg noodle
Gravy
- 1 cup beef broth
- 1 tbsp corn starch
- 8 oz sour cream I double this to make extra creamy
Instructions
- In slow cooker add beef tips and salt and pepper to taste
- Add all seasonings to to the top of the meat
- Slice mushrooms and add to top of seasoned meat
- Add broth, worcestershire sauce and Dijon mustard
- Put lid on and don't lift cook on low for 6 hours
- After 6 hours make up the mixture of the gravy by adding beef broth and cornstarch and mixing well in bowl
- Once broth and corn starch is mixed well pour over the top of the meat and mix well.
- Bring a pot to a rolling boil and cook egg noodles about 7 minutes until fully cooked.
- Once noodles are cooked strain them and add the cooked noodles to the slow cooker.
- Then add in sour cream and mix well.
- Once you have add noodles and sour cream allow all ingredients to set up on the slow cooker for 15 minutes.
- Then serve warm.
Video
Notes
Looking to cut down on sodium, use no sodium beef broth. If you ask me, you don't even miss the full bodied flavor of regular broth and it cuts sodium significantly so any time I add broth I always add no sodium.
Leftovers are stored well in an airtight container in refrigerator for up to 5 days. I wouldn't recommend freezing this meal not sure how the texture of the pasta would hold up. However, if you try it please let me know your thoughts in the comments below.
Nutrition
Serving: 1cupCalories: 593kcalCarbohydrates: 46gProtein: 31gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 145mgSodium: 562mgPotassium: 683mgFiber: 3gSugar: 3gVitamin A: 221IUVitamin C: 2mgCalcium: 88mgIron: 4mg
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