Beef Stroganoff
A creamy and comforting slow cooker beef stroganoff that requires minimal effort and delivers deep flavors, perfect for busy evenings.
Ingredients
Main Ingredients
- 2 pounds beef Chuck roast is recommended for tenderness.
- 8 ounces mushrooms, sliced White or cremini both work.
- 1 medium onion, diced Or onion powder in a pinch.
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard Optional, but enhances the sauce.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch To thicken the sauce at the end.
- 1 cup sour cream Add at the end for creaminess.
- 12 ounces egg noodles Or your preferred pasta.
Instructions
Preparation
- Put the beef, mushrooms, onion, and garlic in the slow cooker.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard if using. Season with salt and pepper.
Cooking
- Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours, until the beef is tender.
- About 20 to 30 minutes before serving, mix cornstarch with a bit of cold water, then stir it into the slow cooker to thicken the sauce.
- Cook the noodles separately on the stove. Drain and set aside.
Serving
- Turn the slow cooker to WARM and gently stir in sour cream right before serving.
- Spoon the creamy beef sauce over noodles and enjoy while hot.
Notes
For a richer sauce, consider adding a splash of heavy cream with the sour cream. Store the beef and sauce separately from the noodles to prevent them from becoming mushy.