Slow Cooker Beef Stroganoff
A comforting and rich beef stroganoff that brings warmth to your family gatherings with minimal prep time.
Ingredients
Main Ingredients
- 2-3 lbs Beef Chuck Roast Choose a well-marbled cut for maximum flavor.
- 8 oz Mushrooms, sliced Feel free to mix in other mushrooms.
- 1 medium Onion, chopped A foundational flavor.
- 2 cloves Garlic, minced Enhances the richness of the sauce.
- 4 cups Beef Broth Use low-sodium broth.
- 1 cup Sour Cream Greek yogurt can be a lighter alternative.
- 1/4 cup Flour Can use cornstarch for a gluten-free option.
- 2 tbsp Worcestershire Sauce Adds a savory boost.
- Salt and Pepper To taste.
- 12 oz Egg Noodles Feel free to swap for gluten-free pasta or mashed potatoes.
Instructions
Preparation
- Slice the mushrooms, chop the onion, and mince the garlic.
- In a skillet over medium-high heat, brown the beef on all sides (this step is optional).
Cooking
- Place the beef in the slow cooker along with the onions, mushrooms, and garlic.
- In a bowl, whisk together the broth, Worcestershire sauce, flour, salt, and pepper. Pour this mixture over the beef and veggies.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Once the beef is tender, stir in the sour cream until completely combined.
- Cook the egg noodles according to package instructions and serve the beef stroganoff over the noodles.
Notes
Feel free to personalize your stroganoff by adding vegetables, different proteins, or a splash of wine. For storing leftovers, allow the dish to cool before refrigerating it for up to 3-4 days, or freeze it (without sour cream) for up to 3 months.