Deliciously Plated

An Amazing Slow Cooker Beef Stroganoff

Servings	Prep Time
8servings	10minutes

Cook Time	Passive Time
6 hours	0minutes

Servings	Prep Time
8servings	10minutes

Cook Time	Passive Time
6 hours	0minutes

Ingredients

1 1/2lbs london broil or tri tip roastany lean roast will work if you cannot find these options
10whole baby bella mushrooms, slicedI like to only use the mushroom caps in my recipes
1whole yellow onionsliced
4cloves garlicsmashed
4cups beef stockmake sure its gluten free if it is boxed stock
1tbsp onion powder
1tbsp garlic powder
10ounces sour cream
20ounces gluten free egg noodles
5tbsp cornstarchcheck your ingredients and make sure the brand is gf
4tbsp water
1handful fresh flat leaf parsley for garnishoptional
salt and pepper to tastego easy on the salt if you are using boxed stock. It contains a lot of sodium. I recommend salting at the end to avoid using too much.

Instructions

Add the first seven ingredients to your slow cooker
Cook on high for 1 hour; then reduce heat to low. Cook for 6 hours (a bit longer is fine if you are at work)
Mix the cornstarch and water to create a slurry and slowly mix into the slow cooker about 30 minutes before you are ready to eat. This will thicken the sauce. When you are stirring be sure to break the roast up into smaller pieces. It will be tender and fall apart very easily. Turn the crockpot back to high and cover.
While the sauce is thickening, prepare your egg noodles. Drain and set aside.
Once your sauce has thickened, add the sour cream and mix well.
Serve the roast and sauce over your egg noodles and garnish with parsley
Season with salt and pepper and enjoy!