Slow Cooker Beef Stroganoff is the ultimate comfort food, featuring tender beef cooked in a rich, creamy sauce with mushrooms and onions. This classic dish is made even easier with the help of a slow cooker, allowing the flavors to develop and the beef to become melt-in-your-mouth tender without any fuss. Whether you’re looking for a hearty weeknight dinner or a comforting meal to enjoy on a cozy weekend, this beef stroganoff is sure to satisfy.

Photo byE Kent

The magic of this Slow Cooker Beef Stroganoff lies in the slow, gentle cooking process that allows the beef to absorb all the rich flavors of the sauce while becoming incredibly tender. The combination of sour cream, beef broth, and mushrooms creates a luscious sauce that coats the noodles or rice you serve it with, making each bite a creamy, savory delight. This recipe is not only delicious but also easy to prepare, with just a few minutes of prep time before the slow cooker does the rest.

Nutritional Information (per serving, based on 6 servings):

• • - Calories: 400
  • - Total Fat: 22g
  • - Saturated Fat: 10g
  • - Cholesterol: 110mg
  • - Sodium: 500mg
  • - Total Carbohydrates: 10g
  • - Dietary Fiber: 1g
  • - Sugars: 3g
  • - Protein: 35g

Storage Information:

- Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over medium heat, adding a splash of beef broth or water if the sauce thickens too much.

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Slow Cooker Beef Stroganoff Recipe

Ingredients:

• - 2 pounds beef stew meat or chuck roast, cut into bite-sized pieces
• - 1 large onion, chopped
• - 3 cloves garlic, minced
• - 8 ounces mushrooms, sliced
• - 1 1/2 cups beef broth
• - 1 tablespoon Worcestershire sauce
• - 2 teaspoons Dijon mustard
• - 1 teaspoon paprika
• - Salt and black pepper to taste
• - 1 cup sour cream
• - 2 tablespoons all-purpose flour
• - 2 tablespoons unsalted butter
• - Fresh parsley for garnish (optional)
• - Cooked egg noodles or rice for serving

Instructions:

1. Prepare the Beef and Vegetables:

- In a large skillet, melt the butter over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Transfer the beef to the slow cooker.

- In the same skillet, add the chopped onion and garlic, and sauté until softened, about 3 minutes. Add the mushrooms and cook for another 5 minutes, until the mushrooms release their juices and begin to brown.

2. Combine Ingredients in the Slow Cooker:

- Add the sautéed onions, garlic, and mushrooms to the slow cooker with the beef. Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir to combine.

3. Cook the Stroganoff:

- Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender.

4. Finish the Sauce:

- In a small bowl, whisk together the sour cream and flour until smooth. Stir the sour cream mixture into the slow cooker during the last 30 minutes of cooking. This will thicken the sauce and add creaminess.

5. Serve:

- Serve the beef stroganoff over cooked egg noodles or rice, garnished with fresh parsley if desired.

Enjoy your Slow Cooker Beef Stroganoff, a rich and creamy classic that’s perfect for any occasion. This easy-to-make dish is sure to become a family favorite with its tender beef and flavorful sauce.