Description
Indulge in this rich and creamy Slow Cooker Beef Stroganoff recipe that’s perfect for a comforting family meal. Tender beef and savory mushrooms in a luscious sauce, served over buttery egg noodles.
Ingredients
Scale
Beef Stroganoff:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz baby bella mushrooms, sliced
To Serve:
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 12 oz egg noodles, cooked according to package directions
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Prepare the Beef Mixture: In a slow cooker, combine beef, onion, garlic, beef broth, Worcestershire sauce, mustard, paprika, salt, pepper, and mushrooms. Cook on low for 7–8 hours or on high for 4–5 hours.
- Thicken the Sauce: In a saucepan, melt butter, whisk in flour to make a roux. Stir the roux into the slow cooker to thicken the sauce.
- Finish and Serve: Before serving, stir in sour cream. Serve the beef stroganoff over cooked egg noodles, garnished with parsley.
Notes
- For a richer sauce, substitute 1/2 cup of beef broth with dry red wine.
- Use Greek yogurt as a lighter alternative to sour cream.
- Leftovers can be refrigerated for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 540
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
