Description
This Slow Cooker Beef Stroganoff is a rich, creamy, and comforting dish made with tender beef, mushrooms, and a savory sour cream sauce. It’s a perfect set-it-and-forget-it meal for busy days, served best over egg noodles or rice.
Ingredients
Scale
- 2 lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces)
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- 1/2 cup sour cream
- 1/2 cup heavy cream (or milk for a lighter version)
- 12 oz egg noodles, cooked, for serving
- 2 tbsp butter, melted, for noodles (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Prepare the Ingredients:
- Place beef, onion, garlic, and mushrooms into the slow cooker.
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Add Seasoning & Liquid:
- Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
- Stir gently to combine.
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Slow Cook:
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
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Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker. Cook for an additional 15 minutes.
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Add Creaminess:
- Stir in sour cream and heavy cream. Let it warm for a few minutes, but do not boil.
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Serve:
- Cook egg noodles according to package instructions, toss with butter, and serve with beef stroganoff.
- Garnish with fresh parsley and enjoy!
Notes
- Swap beef stew meat for ground beef for a quicker version.
- Use Greek yogurt instead of sour cream for a lighter option.
- Add extra mushrooms for a richer flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg