Description
A comforting and creamy beef stroganoff made effortlessly in a slow cooker.
Ingredients
- 2 pounds beef stew meat (or chuck roast, cut into 1-inch cubes)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces fresh mushrooms (sliced)
- 3 cups beef broth (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup sour cream
- 12 ounces egg noodles (cooked separately)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
- Toss the beef, onion, garlic, and mushrooms into the slow cooker and mix well.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 4 hours.
- In the last 30 minutes of cooking, mix cornstarch and water until smooth and stir into the slow cooker.
- Just before serving, stir in the sour cream until creamy.
- Serve the beef and sauce over cooked egg noodles and garnish with parsley.
Notes
For a lighter option, substitute sour cream with Greek yogurt. This dish can easily be made gluten-free by using gluten-free noodles.