Mushroom and Steak Stroganoff Slow Cooker
Indulge in the cozy, comforting flavors of Mushroom and Steak Stroganoff made effortlessly in your slow cooker. This classic dish features tender strips of beef sirloin, savory button mushrooms, and a creamy, tangy sour cream sauce infused with garlic, onions, and a hint of paprika. The slow-cooking process ensures melt-in-your-mouth texture while deepening the rich, hearty flavors. Served atop buttery wide egg noodles and optionally garnished with fresh parsley, this recipe is perfect for weeknight dinners or casual gatherings. With minimal prep and a hands-off cooking approach, this easy slow cooker stroganoff is sure to become a family favorite. Keywords: slow cooker stroganoff, mushroom and steak stroganoff, beef stroganoff recipe, easy comfort food.
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Recipe Information
Ingredients
- 1.5 pounds Beef sirloin steak
- 2 cups Button mushrooms
- 1 medium White onion
- 3 pieces Garlic cloves
- 2 cups Beef broth
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 12 ounces Wide egg noodles
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
Slice the beef sirloin steak into thin strips, about 2 inches long, and season with salt, pepper, and paprika.
Heat a large skillet over medium-high heat. Add olive oil and sear the beef strips for 1-2 minutes per side until browned. Do this in batches if necessary. Transfer the browned beef to the slow cooker.
Slice the button mushrooms and the white onion. Mince the garlic cloves.
In the same skillet, melt the butter. Add the onions and mushrooms, cooking until softened, about 4-5 minutes. Add the garlic and cook for an additional minute. Transfer the cooked vegetables to 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, ensuring everything is well coated.
Cover the slow cooker and cook on low heat for 6-7 hours or until the beef is tender.
In the last 30 minutes of cooking, stir in the sour cream until it’s fully incorporated. Adjust seasoning with more salt and pepper if needed.
Cook the wide egg noodles according to package instructions. Drain and set aside.
Serve the mushroom and steak stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.
Enjoy your rich and satisfying slow-cooked meal!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
