Slow Cooker Beef & Mushroom Stroganoff

Slow Cooker Beef & Mushroom Stroganoff

by Kellyann Petrucci
Table of Contents

    Some fall evenings call for a dinner that makes you want to settle in and stay awhile. For me, this slow cooker beef and mushroom stroganoff is exactly that kind of meal. Tender pieces of New York strip steak and sliced mushrooms simmer in my Homestyle Mushroom Bone Broth, with Dijon mustard and Worcestershire sauce adding savory depth. A little sour cream stirred in at the end turns the broth into a rich, creamy sauce. Spoon it over warm egg noodles, and you have a comforting dinner perfect for gathering everyone around the table.

    Ingredients:

    2 lbs New York strip steak, cut into bite-size cubes

    1 Tbsp seasoned salt

    1 yellow onion, chopped

    8 oz mushrooms, sliced

    3 garlic cloves, minced

    2 Tbsp butter

    2 packets Dr. Kellyann Homestyle Mushroom Bone Broth

    16 oz boiling water

    3 Tbsp Worcestershire sauce

    2 Tbsp Dijon mustard

    1/3 cup cornstarch

    1 cup sour cream

    12 oz egg noodles

    Directions:

    Cut the steak into bite-size cubes and season with the seasoned salt.

    Chop the onion, slice the mushrooms, and mince the garlic.

    Melt the butter in a skillet over medium heat. Sauté the onion and garlic until softened, then transfer to a bowl.

    Mix the 2 packets of Dr. Kellyann Homestyle Mushroom Bone Broth with 16 oz of boiling water. Reserve 1 cup of the prepared broth for later.

    Add the Worcestershire sauce and Dijon mustard to the onion and garlic mixture. Pour in the remaining broth and stir to combine.

    Lightly sear the steak for 1–2 minutes per side. This step is optional and can be skipped if you prefer to add the steak directly to the crockpot. However I do find it helps to keep your meat tender and lock in the juices.

    Add the steak, broth mixture, and sliced mushrooms to the crockpot. Cook on HIGH for 2–3 hours or LOW for 5–7 hours, until the beef is tender. Whisk the reserved 1 cup of broth with the cornstarch until smooth.

    Stir it into the crockpot with one cup of sour cream and cook for another 15 minutes to thicken the sauce.

    Cook the egg noodles according to the package directions and serve the stroganoff over the noodles.


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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.