Description
This Slow Cooker Beef Stroganoff is the ultimate comfort food! Tender beef, creamy sauce, and savory mushrooms all slow-cooked to perfection. The rich and creamy sauce pairs beautifully with pasta or mashed potatoes for a hearty and satisfying meal.
Ingredients
For the Beef Stroganoff:
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1 1/2 lbs beef stew meat (or sirloin, cut into cubes)
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1 medium onion, diced
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3 cloves garlic, minced
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1 cup beef broth
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1 can (10.5 oz) cream of mushroom soup
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1/2 tsp salt (or to taste)
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1/2 tsp black pepper (or to taste)
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1/2 tsp dried thyme
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1 cup sour cream
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1 tbsp flour (optional, for thickening)
For Serving:
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12 oz egg noodles (or pasta of choice)
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Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beef and Vegetables:
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Place the beef stew meat, diced onion, and minced garlic into the slow cooker.
2. Add the Sauce Ingredients:
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Pour in the beef broth, cream of mushroom soup, Worcestershire sauce, and Dijon mustard.
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Season with salt, pepper, and dried thyme, then stir to combine.
3. Slow Cook:
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Cover the slow cooker and cook on low for 7-8 hours or high for 4 hours, until the beef is tender and easily shredded.
4. Finish the Stroganoff:
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About 30 minutes before serving, cook the egg noodles according to package instructions, then drain and set aside.
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Once the beef is cooked, stir in the sour cream until smooth. If you prefer a thicker sauce, whisk in 1 tbsp of flour with a little water, then stir into the sauce and cook for an additional 15-20 minutes on high.
5. Serve:
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Serve the beef stroganoff over the cooked egg noodles.
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Garnish with fresh parsley for a pop of color and flavor.
Notes
This Slow Cooker Beef Stroganoff is a perfect weeknight dinner—easy to make, full of flavor, and comforting in every bite. It’s the ideal dish for cozy nights at home!
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