Description
A comforting and easy beef stroganoff made in the slow cooker that’s sure to impress.
Ingredients
- 2 pounds beef sirloin or chuck, cut into 1-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 cup sour cream
- 4 tbsp all-purpose flour
- 12 oz egg noodles or rice, optional
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Cut the beef into 1-inch pieces. Chop the onion, mince the garlic, and slice the mushrooms.
- Sear Beef and Sauté Aromatics: Heat some oil in a pan and sear the beef until browned. Transfer to the slow cooker. Sauté the onion until translucent, then add the garlic and mushrooms, and transfer to the slow cooker.
- Combine Ingredients in Slow Cooker: Add beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine and secure the lid.
- Slow Cook: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is fork-tender.
- Prepare Thickening Mixture: About 30 minutes before serving, whisk together sour cream and flour until smooth.
- Temper and Thicken Sauce: Scoop ½ to 1 cup of hot liquid from the slow cooker into the sour cream mixture and whisk. Pour the tempered mixture back into the slow cooker, stir, and cook on HIGH for another 20-30 minutes, until thickened.
- Cook Accompaniments: Cook the egg noodles (or rice) according to package directions until al dente.
- Serve and Garnish: Spoon cooked egg noodles onto plates, ladle the stroganoff over, and garnish with parsley. Serve immediately.
Notes
Searing the beef adds flavor. Adjust seasonings to your taste before serving.