Description
This Slow Cooker Beef Stroganoff is rich, creamy, and comforting, made with tender beef, mushrooms, and a velvety sauce that cooks to perfection in your crockpot.
Ingredients
- 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup sour cream
- 12 ounces egg noodles, cooked separately
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Place beef, onion, garlic, and mushrooms into the slow cooker.
2. Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or on high for 4 hours, until beef is tender.
4. Mix cornstarch and water to make a slurry. Stir into the slow cooker during the last 30 minutes to thicken the sauce.
5. Just before serving, stir in sour cream until smooth and creamy.
6. Serve over cooked egg noodles and garnish with fresh parsley.
Notes
Brown beef before slow cooking for deeper flavor. Add veggies like peas or carrots during the last hour for extra nutrition. Use Greek yogurt instead of sour cream for a lighter version. Store leftovers up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 4
- Sodium: 780
- Fat: 27
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 110