CROCKPOT BEEF STROGANOFF
Slow Cooker Beef Stroganoff is the definitive dump-and-go dinner for busy weeknights. Prepared in just 15 minutes with economical stew meat, this recipe creates a meal that cooks itself while you work. The result is fall-apart tender beef swimming in a rich and creamy mushroom sauce that tastes better than takeout.
Ingredients
- 2½ to 3 pounds chuck roast or stew meat, trimmed and cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion thinly sliced
- 16 ounces mushrooms sliced thick
- 3 cloves garlic minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup sour cream
- 8 to 12 ounces egg noodles cooked and drained
- parsley optional
Instructions
- Season and sear: Pat beef dry. Season with salt and pepper. Sear in hot oil in batches until browned. Transfer to slow cooker.
- Sauté veggies: In the same skillet, sauté onion and mushrooms for 4 to 5 minutes. Add garlic for 30 seconds. Transfer to slow cooker.
- Deglaze: Add broth to the skillet and scrape up browned bits. Stir in Worcestershire, Dijon, paprika, and thyme. Pour into slow cooker. Add bay leaves.
- Slow cook: Cover and cook on LOW 7 to 8 hours (or HIGH 4 to 5 hours) until beef is very tender.
- Thicken: Mix cornstarch and cold water. Stir into slow cooker, cover, and cook 10 to 15 minutes until thickened.
- Finish creamy: Turn off heat. Rest 5 minutes. Stir in sour cream until smooth.
- Serve: Spoon over cooked egg noodles. Top with parsley and black pepper if desired.
Notes
For the smoothest sauce, stir in sour cream only after the slow cooker has stopped bubbling.
Keep noodles separate for leftovers.
Freeze beef and sauce without noodles for best texture.