Recipes

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Slow Cooker Beef Stroganoff

This Slow Cooker Beef Stroganoff is a hearty, comforting dish that brings tender strips of steak or venison together with earthy mushrooms in a rich, savory sauce. Slow-cooked for hours in bone broth and seasoned with Dijon mustard, Worcestershire sauce, and garlic powder, it becomes melt-in-your-mouth delicious. Finished with a creamy blend of sour cream and served over egg noodles, this dish offers a luxurious texture and deep, comforting flavors. Topped with fresh parsley for an optional touch, it's an easy, satisfying meal perfect for any night of the week.

Ingredients

  • 1 1/2lb boneless steak or venison (I used 2 backstraps of venison) cut into 1 inch strips
  • 3 cups mushrooms sliced
  • 4 cups bone broth
  • 2 Tbsp dijon mustard
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp garlic powder
  • 3 Tbsp tapioca starch
  • 1 1/2 cup sour cream
  • 8 oz egg noodles
  • Parsley optional

Instructions

  • Placed sliced venison, mushrooms, 3 cups broth and seasonings into the crock pot
  • Turn crock pot on low and set aside for 6-7 hours
  • Mix remaining 1 cup of broth and tapioca starch into a small bowl
  • Pour mixture into the crock pot
  • Scope a few tablespoons of the warm liquid into the small bowl and add the sour cream and mix together until blended evenly (this prevents curdling)
  • Pour into the crock pot
  • Cover and place on low for 2 more hours
  • Boil a pot of water and cook egg noodles
  • Combine noodles into the crock pot
  • Serve and top with the optional parsley