Slow Cooker Beef Stroganoff
A comforting dish of tender beef simmered in a creamy, savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces Chuck roast or sirloin recommended
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- to taste Salt & pepper
- 1 cup sour cream For mixing in before serving
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Cut your beef stew meat into bite-sized pieces, and slice your mushrooms and onion. Mince the garlic and set everything aside.
- For an extra-layer of flavor, sear the beef in a pan over medium heat until browned on all sides (optional but recommended).
Cooking
- Place the beef, onions, mushrooms, garlic, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper into the slow cooker.
- Stir to combine all the ingredients. Cover and cook on low for 6 to 8 hours, or until the beef is tender.
- About 30 minutes before serving, stir in the sour cream. Mix well and let it warm through.
Serving
- Serve the stroganoff over egg noodles or rice and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave in short intervals.