Creamy Curry Beef Stroganoff
This no-cook beef stroganoff combines tender cubed beef with mushrooms and a rich, creamy curry sauce. Perfectly paired with egg noodles, this comforting dish is not only easy to prepare but also requires minimal hands-on time. Ideal for busy evenings or meals with family and friends, enjoy the delightful fusion of flavors with every bite.
ingredients
- 1 lb cubed beef (such as sirloin or flank)
- 8 oz sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp paprika
- 8 oz egg noodles
- 1 cup non-dairy milk or regular milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large mixing bowl, combine cubed beef, mushrooms, onion, garlic, olive oil, and season with salt and pepper.
- 2.
Transfer the mixture into a large resealable plastic bag or container, sealing it tightly.
- 3.
In another bowl, whisk together beef broth, Cream of Mushroom Soup, curry powder, turmeric, and paprika until smooth.
- 4.
Pour the sauce over the beef mixture in the resealable container. Ensure the beef is well coated.
- 5.
Refrigerate for at least 2 hours or overnight to marinate and enhance flavors.
- 6.
When ready to cook, set a slow cooker to the low setting and add the marinated beef mixture.
- 7.
Cook for 6-8 hours or until the beef is tender.
- 8.
About 30 minutes before serving, prepare the egg noodles according to package instructions and drain.
- 9.
Stir in the non-dairy milk (or regular milk) into the slow cooker mixture and mix until smooth.
- 10.
Serve the curry beef stroganoff over the egg noodles and garnish with chopped parsley.
Releated Recipes
