Crock Pot Beef Stroganoff is an old favorite and easily kept gluten free and low carb while still being creamy and satisfying!
I love the simplicity of Crock Pot Beef Stroganoffstroganoff! I can put some basic ingredients into the crock pot in the morning and have a delicious meal by suppertime. Some of us like egg noodles with it; the traditional way to eat beef and one of us (yeah, me) is low carb. I simply make the noodles on the side and leave them off of my plate. Truly, this is plenty good enough without the noodles. I do not miss them. It is perfect with broccoli. I add the sour cream, cook the noodles and broccoli and supper is ready less than 30 minutes later. That is counting getting out the pans and boiling the water too!
To print the recipe for Crock Pot Beef Stroganoff click HERE.
This recipe is slightly adapted from TheWholesomeDish.
1-1.5 pounds beef stew meat
1 1/3 cups beef broth
8 oz can mushrooms, drained (or 2 cups fresh chopped)
½ cup chopped onion (about 1 medium)
3 Tbsp Worcestershire sauce
1 Tbsp minced garlic
1 tsp salt
½ tsp pepper
1 cup sour cream
12 oz egg noodles, optional
Add everything except the sour cream and noodles to a greased crock pot and stir well.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
Add the sour cream, stir and cook another 15 minutes, stirring occasionally.
Serve as is for a low carb meal or serve over egg noodles if desired.
This post may contain affiliate links. That means if you click on the link and make a purchase, I’ll get a very small percentage in commission. There’s never any extra cost to you. I greatly appreciate your support.
If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.