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Slow Cooker Beef Stroganoff
Emily

Slow Cooker Beef Stroganoff

A hearty and comforting slow cooker beef stroganoff made with tender beef, mushrooms, and a creamy sauce, served over egg noodles for the perfect family dinner.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Russian
Calories: 480
Ingredients Equipment Method Notes

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 beef broth (low sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper
  • 2 tablespoons cornstarch (for thickening)
  • 2 tablespoons water (to mix with cornstarch)
  • 1 cup sour cream
  • 12 ounces egg noodles, cooked separately
  • 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

  • slow cooker
  • cutting board and knife
  • Mixing bowl
  • Measuring cups and spoons
  • serving spoon
  • Large pot for noodles

Method
 

  1. Place beef, onion, garlic, and mushrooms into the slow cooker.
  2. Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black 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. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker during the last 30 minutes to thicken sauce.
  5. Just before serving, stir in sour cream until creamy.
  6. Spoon beef and sauce over cooked egg noodles. Garnish with parsley.

Notes

For best results, use chuck roast for extra tenderness. You can lighten it up by using Greek yogurt instead of sour cream. This dish pairs wonderfully with a side salad or steamed vegetables.