Slow Cooker Stroganoff is a hearty, comforting meal of veal and mushrooms served with a creamy gravy sauce over egg noodles. Thanks to the slow cooker, the stew meat is cooked until fork-tender and is waiting for you after a long day of work. This easy recipe is the perfect cold weather dinner for the family.
What you’ll need
Most of what you need for this veal slow cooker stroganoff are things you likely already have on hand. That makes this easy dinner recipe even easier. Season the veal stew meat with salt, paprika, and pepper in your slow cooker. Add sliced onion, mushrooms, and garlic on top. Next, add in the mustard and Worcestershire sauce. Over the top, pour the broth and stir everything together. Cook for 8-10 hours on low or until the veal is fork tender.
When you come home at the end of the day it only takes a few steps to finish this delicious dish. Create a slurry with the slow cooker juices and corn starch, stir back in. Then add the sour cream and parsley. After cooking for an addition 20 minutes, serve your thick sauce over cooked egg noodles or stir the noodles into the slow cooker to coat them all. As this dish cools, it will continue to thicken.
This recipe makes 4 servings of the slow cooker stroganoff, but is easily doubled for a bigger family or dinner. When the veal is fork-tender and falls apart, the stroganoff can be finished with those final steps. This delicious and hearty recipe was developed by Carla Cardello of Homemade in the Kitchen. She also developed our slow cooker vegetable soup that uses veal stew meat as well. Check it out!
