Pioneer Woman Crockpot Beef Stroganoff

Pioneer Woman Crockpot Beef Stroganoff is made with beef chuck roast, mushrooms, onions, garlic, beef broth, and sour cream. This hearty slow-cooker recipe creates a tender and creamy dinner that takes about 7 hours to cook and serves 4 people.

Ingredients Needed:

• 1 1/2 pounds beef chuck roast
• 2 Tbsp all-purpose flour
• 1 tsp sweet paprika
• 1 tsp dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 1/4 cups mushroom or vegetable broth
• 12 oz whole-wheat egg noodles
• 1 Tbsp unsalted butter
• 3/4 cup sour cream
• Chopped fresh parsley, for garnish

How To Make Beef Stroganoff In CrockPot:

1. Prepare the beef: Trim the excess fat from the chuck roast and cut it into quarters. Place the beef in a 6-quart slow cooker, then toss with flour, paprika, thyme, salt, and pepper.
2. Add vegetables and broth: Add the chopped onion, minced garlic, mushrooms, and broth to the slow cooker. Cover and cook on low for 7 to 8 hours until the beef is tender and easy to pull apart with a fork.
3. Cook the noodles: Before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and toss with the butter.
4. Finish the beef stroganoff: Skim off any excess fat from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Stir in the sour cream to combine with the beef and vegetables.
5. Serve: Divide the buttered noodles among bowls, then top with the beef mixture. Garnish with fresh parsley and enjoy!

Recipe Tips

• Trim the beef well: Remove any excess fat from the chuck roast before cooking to avoid greasy stroganoff.
• Don’t skip the flour: Coating the beef in flour helps thicken the sauce as it cooks.
• Use fresh mushrooms: Fresh mushrooms provide better texture and flavor than canned ones, making the dish tastier.
• Stir in sour cream last: Add the sour cream at the very end to avoid curdling during cooking.
• Cook noodles separately: Cooking the noodles apart from the stroganoff prevents them from becoming too soft.

How To Store & Reheat Leftovers

Storing: Keep leftover beef stroganoff in an airtight container in the fridge for up to 3 days. Store noodles separately to avoid sogginess.

Freezing: Freeze the stroganoff (without noodles) for up to 3 months. Cool completely, then store in a freezer-safe container. Thaw in the fridge overnight.

Reheating: Reheat on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals, stirring in between. Add a little broth if needed.

Nutrition Facts

• Calories: 690
• Total Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 216mg
• Sodium: 692mg
• Carbohydrates: 70g
• Dietary Fiber: 9g
• Sugar: 5g
• Protein: 54g

Try More Pioneer Woman Recipes:

• 16 Minute Beef Stroganoff
• Easy Beef Stroganoff
• Beef Enchiladas
• Beef Burgundy

Pioneer Woman Crockpot Beef Stroganoff

Author: Mohamed Shili Cooking Method:Slow cooker (Crockpot) Cuisine:American Courses:Dinner Recipe Keys: B Beef Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time:7 hours Rest time: minutesTotal time:7 hours 10 minutesServings:4 servingsCalories:690 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Crockpot Beef Stroganoff is made with beef chuck roast, mushrooms, onions, garlic, beef broth, and sour cream. This hearty slow-cooker recipe creates a tender and creamy dinner that takes about 7 hours to cook and serves 4 people.

Ingredients

• 1 1/2 pounds beef chuck roast
• 2 Tbsp all-purpose flour
• 1 tsp sweet paprika
• 1 tsp dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 1/4 cups mushroom or vegetable broth
• 12 oz whole-wheat egg noodles
• 1 Tbsp unsalted butter
• 3/4 cup sour cream
• Chopped fresh parsley, for garnish

Instructions

1. Prepare the beef: Trim the excess fat from the chuck roast and cut it into quarters. Place the beef in a 6-quart slow cooker, then toss with flour, paprika, thyme, salt, and pepper.
2. Add vegetables and broth: Add the chopped onion, minced garlic, mushrooms, and broth to the slow cooker. Cover and cook on low for 7 to 8 hours until the beef is tender and easy to pull apart with a fork.
3. Cook the noodles: Before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and toss with the butter.
4. Finish the beef stroganoff: Skim off any excess fat from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Stir in the sour cream to combine with the beef and vegetables.
5. Serve: Divide the buttered noodles among bowls, then top with the beef mixture. Garnish with fresh parsley and enjoy!

Notes

• Trim the beef well: Remove any excess fat from the chuck roast before cooking to avoid greasy stroganoff.
• Don’t skip the flour: Coating the beef in flour helps thicken the sauce as it cooks.
• Use fresh mushrooms: Fresh mushrooms provide better texture and flavor than canned ones, making the dish tastier.
• Stir in sour cream last: Add the sour cream at the very end to avoid curdling during cooking.
• Cook noodles separately: Cooking the noodles apart from the stroganoff prevents them from becoming too soft.

Keywords:Pioneer Woman Crockpot Beef Stroganoff