Description
This Slow Cooker Beef Stroganoff recipe is a comforting and hearty dish perfect for a cozy meal. Tender beef, savory mushrooms, and a creamy sauce come together for a satisfying dinner that the whole family will love.
Ingredients
Scale
Beef Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
Mushroom Mixture:
- 1 pound mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
Finishing Touches:
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 12 oz egg noodles, cooked
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter (optional for noodles)
Instructions
- Prepare the Ingredients: Place the beef, onion, garlic, and mushrooms in the slow cooker.
- Add Seasonings: Stir in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, pepper, thyme, and bay leaf.
- Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
- Thicken the Sauce: Thirty minutes before serving, mix flour and water to make a slurry. Add to the slow cooker with sour cream. Cook on high for 30 minutes.
- Serve: Discard the bay leaf. Serve stroganoff over cooked noodles, topped with parsley and butter.
Notes
- You can use Greek yogurt instead of sour cream for a lighter dish.
- Searing the beef before slow cooking adds extra flavor.
- This dish pairs well with mashed potatoes or rice as alternatives to noodles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 ½ cups with noodles
- Calories: 520
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
