Slow Cooker Beef Stroganoff
A comforting classic featuring tender beef, savory mushrooms, and a creamy sauce, perfect for serving over noodles or rice.
Ingredients
Main Ingredients
- 1.5 to 2 pounds beef chuck roast, cut into bite-sized pieces Opt for a cut that can withstand long cooking times.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (fresh or canned)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce Use a non-alcoholic substitute if preferred.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup sour cream
- 2 tablespoons cornstarch (optional, for thickening)
- 10 ounces egg noodles or rice, for serving
- to taste fresh parsley, chopped, for garnish
Instructions
Preparation
- In a large bowl, combine the bite-sized pieces of beef with salt, pepper, and paprika. Toss to coat.
- Place the seasoned beef at the bottom of the slow cooker. Spread the chopped onions, minced garlic, and sliced mushrooms over the top.
- Pour the beef broth evenly over the ingredients in your slow cooker.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- If you prefer a thicker sauce, mix cornstarch with an equal amount of cold water to form a slurry. Stir it into the slow cooker during the last 30 minutes of cooking and let it thicken.
- Just before serving, stir in the sour cream to create that creamy, dreamy texture.
Serving
- Ladle the beef stroganoff over cooked egg noodles or rice and garnish with chopped parsley.
Notes
Best served with a fresh garden salad or buttery garlic bread. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.