Slow Cooker Beef Stroganoff ~The Kitchen Witch ~ Beef Stroganoff in the Crock Pot

Oh my gosh everyone! Life has been so incredibly busy this year I can't even tell you - and we're only 1 month into the New Year. Which just proves the adage: "If you build it (and believe in it) they will come." And so much of what I've been building over the last few years has been coming into success.


I'm not complaining, though, I have nothing but gratitude for the many blessings I'm experiencing. But the thing is, the more successful a project, or projects, become means less time to spend on personal lives, self care, and meal planning - and that's exactly where I've been the last few months. Run off my feet with so many great ideas to share with the world about simple cooking and recipe creation, but no time to actually make things myself.

That's where this week's recipe comes in - and the meal planner I have coming Friday. It's all about taking the time to pre-plan, make some meal kits, and enjoy great food throughout the week with very little effort.

And today's delicious recipe for Beef Stroganoff cooked in the crock pot is proof positive that it's all worthwhile!

The sauce is velvety and deep and unctuous. The meat tender, and the taste - spectacular!

People, this one is a total winner  for entertaining or weeknight dinners. Best of all, nobody but you (and me) will ever know how easy it was to put together!

Visit the printable recipe here: Slow Cooker Beef Stroganoff

Or cook along with me in the Kitchen Witch Cottage!




Slow Cooker Beef Stroganoff


Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 6-8

Ingredients

• 1 1/2 lbs lean stewing beef, round steak, or sirloin, thinly sliced
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 tbsp garlic powder
• 2 tbsp fresh dill, diced
• 1/2 tsp kosher or sea salt
• 1 teaspoon coarse ground black pepper
• 1 1/2 cups fresh button mushrooms, sliced
• 1 cup sour cream
• 1, 340 gram package broad egg noodles
• sea salt for the pasta water

Directions

1. Place the steak and mushrooms into a crock pot treated with cooking spray or olive oil and pour both cans of soup on top.
2. Add garlic powder, 1 tbsp of dill, salt and pepper. Stir everything together
3. Cook on low for six hours, stirring occasionally after 4 hours if possible, to get any of the delicious browning of the sides of the crock pot.
4. When the meat and mushrooms have cooked 6 hours, turn off the heat, add the sour cream and 2cnd tbsp of dill, stir well, and let sit while the egg noodles cook. 
5. Cook the egg noodles for exactly 5 minutes in boiling salted water. Drain and add directly to the crock pot. Stir well and let sit 5 minutes before serving/ 

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.