Slow Cooker Beef Stroganoff
Indulge in the comforting flavors of this Slow Cooker Beef Stroganoff, a creamy and savory classic perfect for busy nights or cozy weekends. Tender, fall-apart beef stew meat is slow-cooked to perfection with cremini mushrooms, onions, and garlic in a rich, flavorful sauce made from beef broth, Worcestershire sauce, and a touch of tangy sour cream. The secret lies in the low-and-slow cooking process, which allows the beef to absorb the spices and paprika while creating an irresistibly luscious texture. Served over a bed of buttery egg noodles and topped with fresh parsley, this dish is the ultimate comfort food, ideal for feeding the whole family. With just 15 minutes of prep time and the magic of your slow cooker, this hearty meal is both easy to make and utterly satisfying. Perfect for fans of one-pot meals, beef stroganoff lovers, or anyone seeking a stress-free dinner idea.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup Sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 12 ounces Egg noodles, cooked
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large bowl, toss the beef stew meat with the flour, salt, black pepper, and paprika until evenly coated.
In a large skillet over medium-high heat, melt the butter. Sear the beef in batches until browned on all sides. This step locks in the flavor.
Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, and sliced cremini mushrooms on top of the beef.
In a medium bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender and the flavors are well developed.
About 30 minutes before cooking time is complete, combine the sour cream, Dijon mustard, cornstarch, and water in a small bowl. Mix until smooth.
Stir the sour cream mixture into the slow cooker, mixing well to incorporate. Cover and cook for an additional 20-30 minutes on LOW, until the sauce thickens.
Meanwhile, cook the egg noodles according to package instructions, drain, and set aside.
Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 733 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.
