Description
A rich and creamy slow cooker beef stroganoff that becomes tender and delicious with minimal effort.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 8 ounces mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
- Cooked egg noodles, for serving
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat, add beef in batches, and brown it.
- Transfer the browned beef to the slow cooker.
- In the same skillet, cook the chopped onion and sliced mushrooms until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Transfer onion-mushroom-garlic mix to the slow cooker.
- Stir in condensed cream of mushroom soup and beef broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- Just before serving, stir in sour cream and garnish with parsley.
- Serve over cooked egg noodles.
Notes
Avoid skipping the browning step for better flavor.