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Slow Cooker Beef Stroganoff

A comforting and creamy beef stroganoff made with tender beef, mushrooms, and a rich sauce, served over egg noodles or rice.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Russian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast, cut into 1-inch pieces Recommended cuts for tenderness.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce (non-ic)
  • 2 teaspoons paprika
  • to taste Salt and pepper Season to preference.
  • 1 cup sour cream For a healthier option, Greek yogurt can be used.
  • 4 tablespoons flour (or cornstarch for a gluten-free option)
  • to serve Egg noodles or rice For serving.
  • to taste Fresh parsley for garnishing Optional garnish.

Method
 

Preparation
  1. Season the beef chunks with salt and pepper. Sear them in a hot skillet for about 3-4 minutes until browned (this step is optional).
  2. In your slow cooker, add the seared beef, diced onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, and paprika. Stir everything together until well mixed.
Cooking
  1. Cover and cook on low for 6-8 hours, or until the beef is fork-tender.
  2. About 30 minutes before serving, mix flour with sour cream in a small bowl. Stir this mixture into the slow cooker to thicken the sauce, and allow it to cook for an additional 30 minutes on low.
Serving
  1. Cook egg noodles or rice according to package instructions. Serve the beef stroganoff over the noodles or rice, and garnish with fresh parsley if desired.

Notes

For storing, let leftovers cool before transferring to an airtight container. This dish can be kept in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat gently.