Description
This Slow Cooker Beef Stroganoff recipe offers tender, flavorful beef cooked low and slow with mushrooms, onions, and a creamy sauce. Perfect for an easy, comforting meal served over egg noodles or rice, it combines rich beef broth, Dijon mustard, and sour cream to create a classic stroganoff with minimal effort.
Ingredients
Scale
Beef and Vegetables
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
Other Ingredients
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch (for gluten-free option)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Egg noodles or rice, for serving
Instructions
- Prepare the beef and vegetables: Trim excess fat from the beef chuck roast and cut it into bite-sized pieces. Chop the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms until softened and fragrant. Transfer everything to the slow cooker.
- Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld together.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle flour or cornstarch slurry to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
- Serve: Garnish with fresh parsley and serve the stroganoff over cooked egg noodles or rice for a comforting meal.
Notes
- To prevent the sour cream from curdling, add it towards the end of cooking and avoid boiling.
- You can substitute flour with cornstarch for a gluten-free option.
- For extra flavor, brown the beef in batches to avoid overcrowding the skillet.
- Use fresh parsley as a garnish to add color and freshness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
