Slow-Cooker Beef Stroganoff

Why You’ll Love This Recipe

This recipe is ideal for anyone who loves a cozy, family-friendly meal with minimal effort. The slow cooker does all the work, ensuring perfectly tender beef and a luscious sauce. The combination of beef, mushrooms, and a creamy sour cream sauce is simply irresistible, and it’s great for batch cooking or feeding a crowd.

Ingredients

• Beef stew meat or chuck roast, cut into chunks

• 1 onion, diced

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• 2 teaspoons Dijon mustard

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 cup sour cream

• 3 tablespoons all-purpose flour (or cornstarch for gluten-free)

• Egg noodles or rice (for serving)

• Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ingredients: Season the beef with salt and pepper.

2. Assemble in the Slow Cooker: Add beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, and paprika to the slow cooker. Stir to combine.

3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

4. Add the Sour Cream: About 30 minutes before serving, stir in the sour cream. If the sauce needs thickening, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

5. Prepare the Noodles: Cook the egg noodles or rice as per package instructions.

6. Serve: Serve the beef stroganoff over noodles or rice and garnish with fresh parsley if desired.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 6-8 hours (low) or 3-4 hours (high)

• Total Time: 6-8 hours and 10 minutes

Variations

• Vegetarian: Replace beef with portobello mushrooms and use vegetable broth.

• Dairy-Free: Use dairy-free sour cream or coconut cream.

• Gluten-Free: Serve with gluten-free noodles or rice, ensuring the broth and Worcestershire sauce are gluten-free.

• Spicy: Add a pinch of cayenne pepper or red pepper flakes for extra heat.

• Creamier: Use cream cheese or heavy cream for a richer sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze the beef and sauce (without noodles) for up to 3 months. Thaw in the refrigerator before reheating.

• Reheating: Reheat on the stovetop or in the microwave, adding broth if needed to loosen the sauce.

FAQs

1. Can I use a different cut of beef?

Yes, chuck roast, sirloin, or round steak work well in this dish.

2. Do I have to brown the beef first?

Browning is optional but adds extra flavor. If you prefer, you can skip this step.

3. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used for a lighter version, but add it off the heat to avoid curdling.

4. Can I add vegetables?

Absolutely! Carrots, celery, or green beans are great additions. Add them with the beef at the start.

5. How do I prevent the sour cream from curdling?

Stir in the sour cream near the end of cooking, once the slow cooker is set to warm or turned off.

6. Can I make this without mushrooms?

Yes, simply omit the mushrooms or replace them with another vegetable.

7. How can I thicken the sauce?

Mix a cornstarch slurry or let the sauce reduce on the stovetop..

8. Can I double the recipe?

Yes, just ensure your slow cooker is large enough to hold the extra ingredients.

9. How should I reheat leftovers?

Gently reheat on the stovetop or in the microwave, stirring frequently.

Conclusion

Slow-Cooker Beef Stroganoff is a comforting and flavorful dish that’s perfect for feeding a crowd or preparing in advance. With tender beef, a rich sauce, and minimal effort, it’s sure to become a family favorite. Enjoy this hearty meal with your choice of noodles, rice, or mashed potatoes for a truly satisfying dinner!