Description
A rich and creamy Beef Stroganoff made effortlessly in a slow cooker, perfect for cozy dinners.
Ingredients
- 2 pounds Beef Chuck (or brisket/round)
- 1 tablespoon Olive Oil
- 1 medium Onion (yellow or white)
- 3 cloves Garlic (minced)
- 1/4 cup Flour (or gluten-free flour/cornstarch)
- 2 tablespoons Dijon Mustard
- 4 cups Beef Stock (preferably low-sodium)
- 8 ounces Mushrooms (sliced)
- 1 cup Sour Cream (or Greek yogurt)
- 2 tablespoons Chives (for garnish)
Instructions
- Heat the olive oil in a skillet over medium-high heat and sear the beef chunks on all sides.
- In the same skillet, add chopped onions and cook until translucent. Add minced garlic and sauté until fragrant.
- Sprinkle the flour over the beef, onions, and garlic, and stir to coat.
- Add Dijon mustard, beef stock, and sliced mushrooms. Stir until combined.
- Pour everything into the slow cooker and set it to low for 6 to 8 hours.
- After cooking, stir in sour cream until creamy and adjust seasonings if needed.
- Serve the stroganoff on a plate and garnish with chives.
Notes
Avoid skipping the browning step for maximum flavor. Use low-sodium beef stock to keep the dish balanced.