Slow Cooker Beef Stroganoff
Creamy, hands-off, and loaded with tender beef, this Slow Cooker Beef Stroganoff is the perfect comfort food winner.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 2 cups beef broth (low-sodium if preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional, for warmth)
- 1 cup sour cream (or full-fat Greek yogurt)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 12 ounces egg noodles or wide pasta of choice
Instructions
- Sprinkle salt and pepper on beef cubes. In a hot skillet, brown meat in olive oil, working in batches so it doesn’t steam. This step builds flavor (you can skip if you’re short on time, but it's worth it).
- Transfer seared beef to the slow cooker. Add onion, garlic, and mushrooms on top. Drizzle beef broth and Worcestershire sauce over everything. Stir in Dijon mustard and smoked paprika gently.
- Cover and set the crockpot to LOW for 7–8 hours. Meat should shred easily with two forks and mushrooms release juices.
- Whisk flour into sour cream until smooth. Stir the mixture into the slow cooker, cover, and heat on HIGH for another 15–20 minutes. The sauce should thicken and turn creamy.
- Cook egg noodles according to package directions while the stroganoff finishes. Serve beef stroganoff over noodles and garnish with fresh parsley.
Notes
Searing beef adds flavor. If sauce is thin after adding sour cream, whisk more flour with broth. Avoid boiling high-fat sour cream. For dairy-free, use coconut cream and cornstarch. Add tomato paste for umami. Choose low-salt broth for reduced sodium.
Nutrition
Calories: 380kcal
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