Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is a hearty and creamy dish that fills the home with a comforting aroma. With tender strips of beef cooked in a savory mushroom sauce, it’s perfect served over egg noodles or rice.
Equipment
- 1 slow cooker
- 1 skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2 pounds beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons all-purpose flour For thicker sauce, consider increasing to 3 tablespoons.
- 12 ounces egg noodles For serving.
- to taste fresh parsley, chopped For garnish.
Instructions
- In a skillet over medium heat, brown the beef stew meat on all sides (about 5-7 minutes).
- Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, and sliced mushrooms.
- In a bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Pour this mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6 hours or until the beef is tender.
- About 30 minutes before serving, in a small bowl, combine the sour cream and all-purpose flour. Stir until smooth, then add it to the slow cooker and mix well.
- Continue cooking for an additional 30 minutes on low to heat through.
- While the stroganoff is finishing, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the beef stroganoff over the egg noodles and garnish with chopped parsley.
Notes
For a thicker sauce, you can increase the amount of flour to 3 tablespoons.
Consider adding vegetables such as peas or spinach for extra nutrition.
This dish freezes well; you can store leftovers in an airtight container for up to 3 months. To reheat, thaw and warm in the microwave or on the stove.