A creamy, tender beef stroganoff made with slow-cooked beef, mushrooms, and a rich sauce, perfect for a cozy meal.
Why You’ll Love This Recipe:
This Slow Cooker Beef Stroganoff is a complete, hearty meal that combines tender beef with a rich, creamy sauce. The beauty of this recipe is in its simplicity. Just throw everything into the slow cooker, and let it cook while you go about your day. The beef becomes so tender, and the flavors meld together perfectly. It’s the perfect dinner for busy weeknights or when you’re looking for a comforting meal that doesn’t require constant attention. Whether served over egg noodles, rice, or mashed potatoes, this dish is sure to be a family favorite.
Recipe Tips and Tricks:
- Choose the Right Cut of Beef: Use a chuck roast or stew meat for the most tender and flavorful result.
- Sear the Beef: Browning the beef before adding it to the slow cooker helps develop flavor, although it’s optional.
- Don’t Skip the Mushrooms: They soak up all the delicious sauce and add an earthy depth to the dish.
- Use Full-Fat Sour Cream: For the creamiest sauce, use full-fat sour cream or even Greek yogurt.
- Add Fresh Herbs at the End: Fresh parsley or thyme can be sprinkled on top just before serving to add a pop of color and flavor.
Slow Cooker Beef Stroganoff
A creamy, tender beef stroganoff made with slow-cooked beef, mushrooms, and a rich sauce, perfect for a cozy meal.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika (optional)
- 1/4 cup flour (for thickening)
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: If you have time, brown the beef chunks in a pan with a bit of oil to enhance the flavor, but this step is optional.
- Assemble in the Slow Cooker: Add the beef, chopped onion, garlic, and mushrooms to the slow cooker.
- Make the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, mustard, paprika, and flour. Pour over the beef mixture in the slow cooker.
- Cook: Cover and cook on low for 6 hours, or until the beef is tender and the sauce has thickened.
- Finish the Sauce: Stir in the sour cream until smooth and creamy. Season with salt and pepper to taste.
- Serve: Serve over egg noodles, mashed potatoes, or rice, garnished with fresh parsley if desired.
Notes
This recipe can be made ahead and stored in the fridge or freezer. It's even better the next day when the flavors have had more time to meld. You can also skip the searing step to make the recipe quicker.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 406Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 173mgSodium 369mgCarbohydrates 10gFiber 1gSugar 3gProtein 55g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Beef: Chuck roast or stew meat works best, as it becomes tender when slow-cooked.
- Mushrooms: Button mushrooms are common, but feel free to mix in cremini or portobello for more depth.
- Broth: Beef broth provides a rich base, but chicken broth can be used for a lighter flavor.
- Sour Cream: Adds a creamy tang to the sauce. Don’t use light sour cream, as it won’t give the same creamy texture.
- Flour: Helps thicken the sauce. You can substitute cornstarch if preferred.
Variations and Substitutions:
- No Sour Cream? Substitute with heavy cream or cream cheese for a different texture.
- Gluten-Free: Swap flour with cornstarch or use gluten-free flour.
- Vegetarian Option: Replace the beef with hearty vegetables like mushrooms, zucchini, and carrots.
- Spice it up: Add a pinch of paprika, or a dash of cayenne pepper for a bit of heat.
- Different Protein: Chicken or turkey can replace the beef for a lighter version of the dish.
Storage Options:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze leftovers for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much.
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