Absolutely! Here’s a slow cooker beef stroganoff recipe that’s rich, creamy, and easy—perfect for a comforting weeknight meal.
Slow Cooker Beef Stroganoff
Ingredients (serves 4–6):
- 2 lbs beef stew meat (chuck roast or sirloin tips also work)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup sour cream (full-fat preferred)
- 2 tbsp all-purpose flour (optional, for thickening)
- 8 oz egg noodles or pasta of your choice
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep slow cooker:
- Place beef, onion, garlic, and mushrooms in the slow cooker.
- Add seasonings:
- Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.
- Stir lightly to combine.
- Cook:
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is tender.
- Prepare noodles:
- About 20 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
- Make it creamy:
- In a small bowl, mix sour cream and flour until smooth.
- Stir into the slow cooker, mixing well. Let it cook for 15–20 minutes on LOW until heated through and slightly thickened.
- Serve:
- Serve the stroganoff over cooked noodles and sprinkle with fresh parsley.
💡 Tips:
- For extra flavor, sear the beef in a skillet for 2–3 minutes per side before adding to the slow cooker.
- You can add a splash of white wine or sherry to the broth for richer flavor.
- If you prefer a thicker sauce, mix 1–2 tsp cornstarch with cold water and stir in at the end, cooking a few more minutes.
I can also give a one-pot version with the noodles cooked directly in the slow cooker for minimal cleanup if you want. Do you want me to share that version too?
