Try this Beef Stroganoff recipe, or contribute your own.
Suggest a better descriptionINSTRUCTIONS
Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
Add the mushrooms, onion and garlic to the slow cooker.
Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine.
Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
Sprinkle parsley over the top, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1813g) | ||
Recipe Makes: 1 | ||
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Calories: 2544 | ||
Calories from Fat: 1615 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.5g | 239 % | |
Saturated Fat 76g | 380 % | |
Monounsaturated Fat 75g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 666mg | 205 % | |
Sodium 857.8mg | 30 % | |
Potassium 4006.1mg | 105 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 39.1g | ||
Protein 182.8g | 261 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2544
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