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Slow-Cooker Beef Stroganoff

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 7–8 hours (low) or 4–5 hours (high)
  • Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Russian, American

Description

This slow-cooker beef stroganoff is a comforting and creamy dish filled with tender beef, savory mushrooms, and a rich, tangy sauce. Perfect for a cozy family dinner, it pairs wonderfully with egg noodles, rice, or mashed potatoes.

Ingredients

Units Scale
  • 2 lbs (900g) beef stew meat or chuck roast, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 8 oz (225g) mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 12 oz (340g) egg noodles (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Beef and Vegetables:
    • Add the beef, onion, garlic, and mushrooms to the slow cooker.
  2. Make the Sauce:
    • In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Pour over the beef and vegetables in the slow cooker.
  3. Cook the Stroganoff:
    • Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.
  4. Thicken the Sauce:
    • About 30 minutes before serving, mix the sour cream and flour in a small bowl to create a smooth paste. Stir this mixture into the slow cooker. Cover and let cook for an additional 30 minutes to thicken the sauce.
  5. Prepare the Noodles:
    • Cook the egg noodles according to package instructions, drain, and set aside.
  6. Serve and Garnish:
    • Serve the beef stroganoff over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.

Notes

  • Substitute sour cream with Greek yogurt or crème fraîche for a slightly tangier flavor.
  • For added depth, sear the beef in a skillet before adding it to the slow cooker.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://recipe.ukfinda.com/slow-cooker-beef-stroganoff.htm