Slow Cooker Beef Stroganoff
This Slow Cooker Beef Stroganoff is a hearty and comforting dish made with tender beef, mushrooms, and a creamy sauce, perfect for serving over egg noodles.
Equipment
- slow cooker
- mixing bowl
- whisk
- cutting board
- knife
Ingredients
- 1.5 pound beef chuck (cut into bite-sized pieces)
- 1 medium onion (chopped)
- 2 clove garlic (minced)
- 8 ounce mushrooms (sliced)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- salt (to taste)
- pepper (to taste)
- 1 cup sour cream
- 2 tablespoon all-purpose flour
- egg noodles (for serving)
- fresh parsley (chopped (for garnish))
Instructions
- In a slow cooker, combine the beef chuck, chopped onion, minced garlic, and sliced mushrooms.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.
- Pour the broth mixture over the beef and vegetables in the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, mix the sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker.
- Cover and continue to cook for an additional 30 minutes on low, allowing the sauce to thicken.
- Serve the beef stroganoff over egg noodles and garnish with chopped parsley.
Notes
For a richer flavor, you can add a splash of red wine to the broth mixture.
Nutrition
Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 25g | Sodium: 800mg