Description
This Slow Cooker Beef Stroganoff is tender, creamy, and loaded with savory flavor. Let the crockpot do the work while you enjoy the ultimate comfort food dinner with minimal effort!
Ingredients
▢ 2 pounds beef stew meat (chuck or sirloin), cut into chunks
▢ 1 small onion, diced
▢ 2 cloves garlic, minced
▢ 8 oz mushrooms, sliced
▢ 1 tablespoon Dijon mustard
▢ 1 tablespoon Worcestershire sauce
▢ 1 teaspoon paprika
▢ 1/2 teaspoon salt
▢ 1/2 teaspoon black pepper
▢ 2 cups beef broth
▢ 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
▢ 1 cup sour cream
▢ Cooked egg noodles or mashed potatoes, for serving
▢ Fresh parsley, for garnish (optional)
Instructions
1. Add beef, onion, garlic, mushrooms, mustard, Worcestershire, paprika, salt, pepper, and beef broth to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
3. In the last 20 minutes of cooking, stir together cornstarch and cold water. Add the slurry to the slow cooker and stir to thicken the sauce.
4. Just before serving, stir in the sour cream until well combined and heated through.
5. Serve the beef stroganoff over cooked egg noodles or mashed potatoes.
6. Garnish with chopped parsley if desired. So creamy, so comforting!
Notes
• Don’t skip the sour cream – it adds that signature tangy creaminess.
• You can substitute Greek yogurt for sour cream if needed.
• Store leftovers in the fridge for up to 3 days. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 115mg