Slow Cooker Beef Stroganoff
A comforting classic featuring tender beef simmered in a creamy mushroom sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Tender when slow-cooked. Can swap with tenderloin for a leaner option.
- 1 medium onion, diced Provides classic flavor base.
- 2 cups mushrooms, sliced Cremini or button mushrooms are traditional.
- 3 cloves garlic, minced Adds aromatic depth.
- 4 cups beef broth Low sodium is a great alternative.
Sauce Ingredients
- 1 cup sour cream For creamy texture; Greek yogurt can be a lighter option.
- 2 tablespoons Worcestershire sauce Enhances savory notes.
- 2 tablespoons flour Thickening agent; can use cornstarch for gluten-free.
- Salt and pepper To taste.
Garnish
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Cut the beef chuck roast into bite-sized pieces. Season generously with salt and pepper.
- In a skillet over medium heat, sauté the diced onion and garlic until translucent. This step adds extra flavor but can be omitted for simplicity.
Cooking
- Place the seasoned beef, sautéed onions, sliced mushrooms, and minced garlic into the slow cooker.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Pour this mixture over the beef and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the sour cream. Allow it to heat through without boiling.
Serving
- Ladle the Stroganoff over noodles or rice, and sprinkle with fresh parsley.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze without sour cream and stir in after thawing and reheating.