Description
A warm and comforting beef stroganoff made effortlessly in a slow cooker, featuring tender beef in a rich creamy sauce served over egg noodles or rice.
Ingredients
- 2 pounds Beef chuck roast (Cut into 1-inch cubes)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 8 ounces Mushrooms (Sliced)
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper (To taste)
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
- Fresh parsley (Chopped, for garnish)
- Egg noodles or rice (For serving)
Instructions
- Cut the beef chuck roast into 1-inch cubes.
- Heat a large skillet over medium-high heat and sear the beef cubes until browned on all sides.
- In the same skillet, add the chopped onion and minced garlic, sauté for about 3-4 minutes.
- Add the sliced mushrooms and cook for an additional 2-3 minutes.
- Place the browned beef cubes into the slow cooker. Add the sautéed onion, garlic, and mushrooms.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Season with salt, pepper, thyme, and paprika. Stir to combine.
- Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- About 30 minutes before serving, mix the sour cream with flour and stir this mixture into the slow cooker. Let it cook for an additional 30 minutes on low.
- Serve the Beef Stroganoff over egg noodles or rice and garnish with fresh parsley.
Notes
For a healthier option, replace sour cream with Greek yogurt. You can also use pork shoulder instead of beef for a different flavor.