I love this recipe because I can prepare most of it the night before and still provide my family with a solid meal. You can always substitute vegetable noodles and fat free sour cream for an even healthier alternative. The recipe definitely beats a microwave pre-processed meal when you don’t have a lot of time! –Christine Brown

Print Recipe

Tasty Crock-Pot Beef Stroganoff

Servings

Ingredients

• 1 tsp salt
• 1/8 tsp pepper
• 1 onion sliced
• 1/4 tsp garlic salt
• 1 Tbsp Worcestershire sauce
• 1 1/2 cups beef buillon
• 1 Tbsp ketchup
• 1/4 lb mushrooms sliced
• 1/3 cup flour
• 1 cup sour cream
• 2 lbs stew meat

Servings Ingredients 1 tsp salt 1/8 tsp pepper 1 onion sliced 1/4 tsp garlic salt 1 Tbsp Worcestershire sauce 1 1/2 cups beef buillon 1 Tbsp ketchup 1/4 lb mushrooms sliced 1/3 cup flour 1 cup sour cream 2 lbs stew meat

Instructions

1. Cut stew meat and coat with salt and pepper. Put in Crock-Pot with onion. Mix garlic salt, Worcestershire sauce, bouillon and ketchup. Pour over meat and cook on low for 6 - 8 hrs.
2. Turn Crock-Pot to high and add the mushrooms. Dissolve the flour in a small amount of water and stir with a whisk. Add it to the Crock-Pot and stir until blended. Cook for 15 minutes or until slightly thickened. Stir in sour cream and turn off heat. Serve with noodles or rice.

Recipe Notes

*Optional: Instead of using 1 1/2 cups of beef bouillon, use 1/2 cup wine and use only 1 cup beef buillon.

• About
• Latest Posts

Christine Brown

Christine has lived in Rochester her entire life and has worked at Excellus BlueCross Blue Shield for over 20 years. Her interests include traveling, camping, live music and summertime activities!

Latest posts by Christine Brown (see all)

• Tasty Crock-Pot Beef Stroganoff - March 8, 2017