Slow Cooker Stroganoff
Warm up your weeknights with the ultimate comfort food: Slow Cooker Stroganoff. This hearty, hands-off recipe combines tender beef stew meat, savory baby bella mushrooms, and a luscious, creamy sauce infused with garlic, onion, and a hint of Dijon mustard. With just 15 minutes of prep time, the slow cooker takes over, transforming simple ingredients like beef broth and Worcestershire sauce into a rich, flavorful dinner that's perfect over a bed of buttery egg noodles. A quick thickening step using a flour slurry ensures the sauce is velvety smooth, while a dollop of sour cream adds the perfect tangy finish. Sprinkle with fresh parsley for a pop of color, and enjoy this soul-soothing dish that's as easy as it is delicious. Perfect for cozy family dinners, this recipe is a must-make for fans of slow cooker meals, comfort food, and classic beef stroganoff.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion
- 3 garlic cloves
- 8 ounces baby bella mushrooms
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 0.75 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Season the beef stew meat with salt and black pepper, ensuring all pieces are evenly coated.
Finely dice the onion and mince the garlic cloves. Clean and slice the mushrooms.
In a slow cooker, layer the beef, onions, garlic, and mushrooms.
In a medium-sized bowl, mix together the beef broth, Worcestershire sauce, dijon mustard, and paprika. Stir well to combine.
Pour the liquid mixture over the ingredients in the slow cooker, ensuring everything is submerged.
Cover and cook on low for 7 hours or on high for 4 hours, until the beef is fork-tender.
Once the beef is cooked, ladle out about 1/2 cup of the cooking liquid into a small bowl. Add the flour to this liquid, whisking until smooth to create a slurry.
Pour the slurry back into the slow cooker and stir to thicken the sauce. Let it cook for an additional 20 minutes on high.
Stir the sour cream into the slow cooker just before serving, mixing until the sauce is creamy and well combined.
Cook the egg noodles according to the package instructions. Drain thoroughly.
Serve the stroganoff sauce over the egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 30.4 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 597 mg | 46% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5001 mg | 106% | |
*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.
