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Sour Cream Beef Stroganoff
Tender beef in a savory sour cream sauce over rice or pasta.
Course Beef
Cuisine American
Prep Time 15 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 15 minutes minutes
Servings 6 servings
Calories 403kcal
- 2 lbs cubed beef
- ½ onion sliced
- 2 cups mushrooms sliced
- 2 0.87 packages brown gravy mix use the dry gravy packets
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups sour cream
- Cooked egg noodles or steamed rice and additional sour cream for serving.
Remove any excess fat from the meat. Dice into one inch cubes.
Slice the onion and mushrooms.
Add the stew meat, onions, and mushrooms to the slow cooker. Season with salt and pepper.
Whisk the gravy mixes with the water in a small bowl; pour over the ingredients in the slow cooker.
Cover and cook on LOW for 8 hours. Do not open the lid of the slow cooker!
After 8 hours, stir in the sour cream. Ladle the stroganoff sauce over the noodles, mashed potatoes or rice. Enjoy!
The best cuts of beef for this recipe are:
- sirloin steak - an affordable cut and you can easily dice the beef and remove the fat.
- chuck roast - well-marbled, just trim off the fat.
- brisket - great flavor and the longer it's simmered the more tender it gets.
- rump roast - another great affordable cut.
Transform leftovers into a soup!
- Add ½ cup diced onions, 2 diced carrots and a steak of celery to a medium sized pan with ½ teaspoon of oil. Sauté with 2 teaspoons of olive oil.
- Place leftovers including the beef stroganoff and the rice (or noodles) to a sauce pan along with a 2-3 cups of beef stock.
- Simmer to combine and ladle into bowls and enjoy!
Calories: 403kcal | Carbohydrates: 3g | Protein: 43g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 107mg | Potassium: 537mg | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 2.1mg | Calcium: 77mg | Iron: 3.9mg