Description
A creamy and comforting slow cooker beef stroganoff made with tender beef, mushrooms, and a rich sour cream sauce. This easy crock pot recipe is perfect for serving over egg noodles for a hearty family meal.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into bite-size pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup sour cream
- 12 oz egg noodles, cooked
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Place the beef, chopped onion, garlic, and sliced mushrooms into the crock pot.
- Pour in the beef broth and add Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
- Stir gently to combine the ingredients.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the crock pot and cook for another 15–20 minutes until the sauce thickens.
- Turn off the heat and stir in the sour cream until fully incorporated.
- Serve the beef stroganoff over cooked egg noodles and garnish with chopped parsley if desired.
Notes
- For deeper flavor, sear the beef in a skillet before adding it to the crock pot.
- Greek yogurt can be used instead of sour cream for a lighter option.
- Do not add sour cream while the crock pot is still boiling to avoid curdling.
- This dish pairs well with egg noodles, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian