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–+ servings

Slow-Cooker Beef Stroganoff

A comforting and creamy beef stroganoff made effortlessly in a slow cooker, perfect for a hearty meal any day of the week.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
For the Sauce
  • 8 ounces cremini mushrooms sliced
  • 1 cup sour cream room temperature
  • 1 tablespoon cornstarch optional, for thickening
  • 2 tablespoons fresh parsley chopped, for garnish
For Serving
  • 1 pound egg noodles or rice, cooked according to package instructions

Method
 

Prepare the Base
  1. In a slow cooker, combine the cubed beef, chopped onion, minced garlic, beef broth, Worcestershire sauce, salt, black pepper, and paprika.
  2. Stir the mixture until well combined and cover the slow cooker.
Cook the Beef
  1. Set the slow cooker to low and cook for 6-8 hours, or until the beef is tender.
Add the Mushrooms
  1. About 30 minutes before serving, add the sliced mushrooms to the slow cooker.
Prepare the Sauce
  1. Once the beef is cooked, stir in the sour cream until well combined.
  2. If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry and stir it into the mixture; cook for an additional 10 minutes.
Cook the Noodles
  1. While the sauce is thickening, cook the egg noodles according to package instructions.
Serve
  1. Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g

Notes

For extra flavor, consider adding a splash of white wine to the broth. Serve with a side of steamed vegetables for a complete meal.

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