Description
A comforting Slow Cooker Beef Stroganoff recipe featuring tender beef stew meat, mushrooms, onions, and a creamy sour cream sauce, all slow-cooked to perfection and served over egg noodles or rice.
Ingredients
Scale
Main Ingredients
- 2 lbs beef stew meat
- 1 medium yellow onion, chopped
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp flour or cornstarch (for thickening)
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions
- Prep Ingredients: Chop the onion and slice the mushrooms to prepare them for cooking.
- Brown the Beef: In a skillet over medium-high heat, brown the beef stew meat until a crust forms on all sides to develop flavor.
- Combine in Slow Cooker: Transfer the browned beef to the slow cooker and add the chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir everything to combine thoroughly.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors meld.
- Add Sour Cream and Thicken: About 30 minutes before serving, mix the sour cream with flour or cornstarch to form a smooth mixture. Stir this into the slow cooker to thicken the sauce and add creaminess.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Optionally, garnish with fresh parsley for added color and freshness.
Notes
- Be sure to brown the beef well to enhance the flavor and texture.
- Use low-sodium beef broth to control the salt levels.
- For a thicker sauce, let the mixture cook a bit longer after adding the sour cream and flour mixture.
- Serve immediately after the final step for best taste and texture.
- Can be made ahead and stored in the refrigerator for up to 3 days.
