Description
A creamy and comforting slow cooker beef stroganoff that’s easy to prepare and perfect for weeknight dinners or cozy weekends.
Ingredients
- 2 pounds beef chuck roast (cut into bite-sized pieces)
- 4 cups beef broth
- 8 ounces cremini mushrooms (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 12 ounces egg noodles or buttered pasta (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized pieces. If you’re feeling fancy, give them a little brown in a skillet. If not, just toss the raw pieces right into the slow cooker.
- Add Ingredients: Throw in the beef broth, sliced mushrooms, chopped onion, minced garlic, Worcestershire sauce, and Dijon mustard. Stir it together.
- Season It Up: Sprinkle in the salt and black pepper.
- Cover and Cook: Put the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Mix the Flour and Sour Cream: In the last 30 minutes of cooking, combine the sour cream and all-purpose flour in a bowl, whisk until smooth.
- Final Touches: Add the sour cream mixture to the slow cooker and stir it in.
- Cook Some Noodles: Cook your egg noodles or buttered pasta separately, then drain.
- Garnish and Serve: Sprinkle chopped parsley on top and serve alongside the beef stroganoff.
Notes
For a richer flavor, consider browning the meat before adding it to the slow cooker.