Description
Slow-Cooker Beef Stroganoff is a comforting classic made with tender beef simmered slowly in a creamy mushroom sauce, then finished with sour cream for a rich and savory flavor. It’s an easy, hands-off meal perfect for busy days.
Ingredients
- 2 lb beef chuck or stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 tablespoons cornstarch (optional, for thickening)
- 12 oz egg noodles, cooked
- Fresh parsley for garnish
Instructions
- Season beef with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat and brown beef on all sides. Transfer to slow cooker.
- Add onion, garlic, and mushrooms to the slow cooker.
- Whisk beef broth, Worcestershire sauce, Dijon mustard, and flour together. Pour over beef.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- Stir in sour cream during the last 30 minutes of cooking.
- If a thicker sauce is desired, mix cornstarch with 2 tablespoons water and stir in.
- Serve over cooked egg noodles and garnish with parsley.
Notes
- For best flavor, brown the beef before slow cooking.
- Greek yogurt can be used instead of sour cream for a lighter option.
- Serve with buttered noodles, rice, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian-American