Description
This creamy slow cooker beef stroganoff recipe features tender beef chuck roast simmered with mushrooms, onions, and a flavorful broth, finished with sour cream for a rich, comforting sauce. Served over egg noodles, it’s an easy and satisfying meal perfect for busy days.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- 1 lb mushrooms (sliced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
Liquids and Seasonings
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Finishing Ingredients
- 1 cup sour cream
- 8 oz egg noodles
Instructions
- Season the Beef: Generously season the beef cubes with salt and pepper to enhance the meat’s natural flavors.
- Brown the Beef (Optional but Recommended): Heat a skillet over high heat and brown the beef cubes in batches to develop a deeper flavor and richer color.
- Add Ingredients to Slow Cooker: Transfer the browned beef, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
- Prepare Sauce Mixture: In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme until well combined, then pour over the ingredients in the slow cooker.
- Cook Low and Slow: Cover and cook on low for 7-8 hours, or alternatively on high for 4-5 hours, until the beef is tender and flavors meld.
- Stir in Sour Cream: About 30 minutes before serving, mix in the sour cream gently until fully incorporated to create a creamy sauce.
- Cook Egg Noodles: Meanwhile, cook the egg noodles according to the package directions, then drain.
- Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired for a beautiful, flavorful presentation.
Notes
- Browning the beef before slow cooking adds depth of flavor but can be skipped for convenience.
- Do not add sour cream at the beginning to prevent curdling; add it near the end of cooking.
- For a thicker sauce, you can mix a tablespoon of cornstarch with cold water and stir it in before adding the sour cream.
- Leftovers store well in the refrigerator for up to 3 days.
