Slow Cooker Beef Stroganoff

beef stroganoff

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:

  1. Placed sliced venison, mushrooms, 3 cups broth and seasonings into the crock pot
  2. Turn crock pot on low and set aside for 6-7 hours
  3. Mix remaining 1 cup of broth and tapioca starch into a small bowl
  4. Pour mixture into the crock pot
  5. 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)
  6. Pour into the crock pot
  7. Cover and place on low for 2 more hours
  8. Boil a pot of water and cook egg noodles
  9. Combine noodles into the crock pot
  10. Serve and top with the optional parsley