Slow Cooker Beef Stroganoff (Printable Version)
Melt-in-your-mouth beef with mushrooms and creamy sauce, served over noodles for a comforting family meal.
# Ingredients:
→ Beef Stroganoff
01 -
2 pounds beef stew meat or chuck roast, cut into bite-sized pieces
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
8 ounces mushrooms, sliced (button or cremini)
05 -
1 cup beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon Dijon mustard
08 -
1 teaspoon paprika
09 -
Salt and pepper, to taste
10 -
1 cup sour cream or Greek yogurt
11 -
2 tablespoons cornstarch (optional, for thickening)
→ For Serving
12 -
12 ounces egg noodles or rice
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Season the beef with salt and pepper. For enhanced flavor, optionally brown the beef in a skillet over medium-high heat for 3 to 4 minutes per batch before transferring to the slow cooker.
02 -
Place seasoned beef, diced onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, paprika, and additional salt and pepper in the slow cooker. Stir to thoroughly combine.
03 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is fork-tender.
04 -
Stir in sour cream (or Greek yogurt) approximately 30 minutes before serving. For a thicker sauce, blend cornstarch with a small amount of water to form a slurry, add to the slow cooker, and continue cooking for an additional 30 minutes.
05 -
Cook egg noodles according to package directions in boiling water. Drain well and set aside.
06 -
Serve the beef stroganoff over the cooked egg noodles or rice. Garnish generously with chopped fresh parsley before serving.
# Notes:
01 -
Browning the beef before slow cooking builds depth of flavor, though this step is optional.