This post may contain affiliate links. Please read my disclosure policy.
This post is sponsored by the Crock-Pot® brand.
When time is tight I always lean on my trusty slow cooker. Recently, I partnered with the brand synonymous with slow cooking – Crock-Pot – to try their new CrockPot Express Crock Multi Cooker, and this delicious Beef Stroganoff is the result. Creamy, saucy and loaded with tender beef and noodles, this will be your new, go to recipe because it’s made in one pot and under 30 minutes.
Crock-Pot has been a trusted name in slow cookers since the 1970’s. The slow cooker provides the flexibility to prepare a meal early and let it cook all day. You can go about your day’s activities and still enjoy a nutritious, home-cooked meal in the evening. No stress, just good home cooking!
And with the Crock-Pot® Express Crock Multi-Cooker, you can cook meals up to 70% faster than traditional cooking? True!
The Crock-Pot Express Crock Multi-Cooker can help you prepare meals all week. You can choose to slow cook or pressure cook with just the push of a button.
Keeping it simple is always a plus in my kitchen.
The Crock-Pot Express Crock Multi-Cooker combines the functions of a pressure cooker, slow cooker, steamer, allows for sauté and browning, and has 8 built-in preset buttons that cook a variety of meals.
Crock-Pot recently launched two new Express Crock Multi-Cooker models, and they are now available in 4-Quart and 8-Quart sizes, in addition to the 6-Quart model I use for the below recipe. I love it, especially when crunched for time and everyone is hangry (if you catch my drift)!
My first thought was to make one of my favorite comfort food meals, beef stroganoff.
The Crock-Pot Express Crock saved time while we were in the middle of the house remodel – it was incredible! Definitely how I will be making this beef stroganoff moving forward I tell you.
Here are some of the Crock-Pot® 6-Quart Express Crock Multi-Cooker features:
- Eight one-touch digital meal settings make it easy to create meats and stews, beans and chili, rice and risotto, poultry, desserts, soups, yogurt, and multi-grains
- Four one-touch cook functions allow you to slow cook, pressure cook, brown and sauté, or steam
- 6-Quart non-stick cooking pot is dishwasher safe
- Additional features: Airtight locking lid, delay start timer, keep warm setting
Thanks again to Crock-Pot® for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible. All opinions are my own.
Crock-Pot Express Beef Stroganoff
- 2 lbs beef sirloin steak (cut into 1/2 inch cubes or strips)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 yellow onion diced
- 8 oz cremini mushrooms sliced
- 1 tbsp paprika
- 1/8 tsp cayenne powder (optional, See Note 1)
- 3 tbsp all purpose flour
- 3 1/2 cups beef broth
- 2 tsp Worcestershire sauce
- 12 oz package wide egg noodles (or pasta of choice)
- 8 oz sour cream
- 2 tbsp fresh parsley chopped
- Set the 6-Quart Crock-Pot Express Crock Multi-Cooker to the Brown/Saute setting.
- Season beef with salt and pepper. Heat olive oil in the Crock-Pot Express Crock. Add half of the beef and cook until browned, about 3 minutes, stirring often. Set aside and repeat with remaining beef (See Note 1).
- Add the garlic, onion, mushrooms, paprika and optional cayenne powder. Sauté, stirring until onions are tender, about 3 minutes. Whisk in flour and cook for 1 minute more.
- Stir in beef broth, Worcestershire and add the browned beef. Close lid and steam valve. Select Soup setting, be sure pressure is set to High, and set time for 12 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
- Stir in egg noodles, close lid and steam valve. Select Soup setting, be sure pressure is set to High, and set time for 5 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
- Remove lid and stir in the sour cream. Season with salt and pepper to taste. Serve immediately and sprinkle with parsley.
- You want the beef to brown on all sides, and if too crowded the meat will steam, so work to brown in 2 batches. I often times will add Berbere spice along with black pepper. It’s an Ethiopian spice blend; warm, very aromatic and a house favorite. This is for a little kick of heat. Either just black pepper and/or Berbere is completely optional.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.