Description

Slow-Cooker Beef Stroganoff is the ultimate comfort food, featuring tender beef simmered in a creamy mushroom sauce. This hearty, easy-to-make dish is perfect for busy nights or family dinners. With minimal prep and effortless cooking in the slow cooker, you’ll enjoy a delicious, warming meal that’s perfect for any occasion.

Ingredients

2 lbs 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 tbsp Worcestershire sauce

2 tsp Dijon mustard

1 tsp paprika

Salt and pepper to taste

1 cup sour cream

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

Egg noodles or rice (for serving)

Fresh parsley (optional, for garnish)

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Instructions

Prepare the Ingredients: Season the beef chunks with salt and pepper.
Assemble in the Slow Cooker: Add the beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, and paprika to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Add the Sour Cream: About 30 minutes before serving, stir in the sour cream. If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Prepare the Noodles: Cook the egg noodles or rice according to package instructions.
Serve: Serve the beef stroganoff over noodles or rice, garnished with fresh parsley if desired.

Notes

For a vegetarian version, swap the beef with portobello mushrooms and use vegetable broth.

For a dairy-free option, use dairy-free sour cream or coconut cream.

For a gluten-free meal, serve with gluten-free noodles or rice and ensure that the broth and Worcestershire sauce are gluten-free.

Add a pinch of cayenne pepper or red pepper flakes if you want extra heat.

For a creamier sauce, substitute cream cheese or heavy cream.