Description
Slow Cooker Beef Stroganoff is a comforting and hearty dish perfect for busy days. Tender chunks of beef chuck roast cook slowly with mushrooms, onions, and a savory paprika-infused sauce, finished with creamy sour cream and served over egg noodles. This easy, hands-off recipe yields rich flavors with minimal effort.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast or stew meat, cut into chunks
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
Sauce
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
Finishing and Serving
- 1 cup sour cream (full-fat recommended)
- 12 oz egg noodles (for serving)
- Fresh parsley (optional garnish)
Instructions
- Add to Slow Cooker: Place the beef chunks, diced onion, minced garlic, and sliced mushrooms into the slow cooker, ensuring they are spread evenly.
- Mix Sauce: In a separate bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper until fully combined. Pour this mixture over the beef and vegetables in the slow cooker.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is very tender and the flavors have melded beautifully.
- Thicken Sauce (Optional): For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the slow cooker and cook on high for an additional 15–20 minutes until the sauce thickens.
- Finish with Sour Cream: Stir in the sour cream during the last 10–15 minutes of cooking, being careful not to boil the dish afterward to prevent curdling and maintain a smooth texture.
- Serve: Meanwhile, cook the egg noodles according to the package instructions. Serve the beef stroganoff hot over the noodles, garnished with fresh parsley if desired.
Notes
- For enhanced flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker for a caramelized crust.
- Add a splash of white wine to the sauce mixture for a more classic, slightly acidic depth.
- Greek yogurt can be used as a sour cream substitute; add it at the end of cooking just like sour cream.
- Adjust salt according to taste, especially if using store-bought beef broth which may already be salty.
- Do not boil the stroganoff after adding sour cream to avoid curdling.
