Creamy Slow-Cooker Beef Stroganoff Recipe
Looking for a hearty and comforting dinner idea? This Slow-Cooker Beef Stroganoff is a classic family favorite featuring tender beef chunks, sautéed mushrooms, and a rich, creamy sour cream sauce served over egg noodles or rice. It’s the perfect easy weeknight meal or slow-cooked Sunday dinner!
Ingredients:
1 kg beef chuck or stewing beef, cut into bite-sized pieces
1 onion, finely chopped
3 garlic cloves, minced
250 g mushrooms, sliced
1 cup beef stock or broth
1 teaspoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Cooked egg noodles or white rice (for serving)
Instructions:
1. Add Ingredients to Slow Cooker:
Place the beef, chopped onion, minced garlic, mushrooms, beef broth, mustard, paprika, salt, and pepper into your slow cooker. Mix well to combine all ingredients.
2. Slow Cook:
Cover with the lid and cook:
On Low for 6–8 hours, or
On High for 4–5 hours,
until the beef is fall-apart tender.
3. Optional: Thicken the Stroganoff Sauce:
If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the slow cooker about 30 minutes before cooking is finished.
4. Stir in Sour Cream:
Just before serving, stir in the sour cream until the sauce is smooth and creamy.
5. Serve and Garnish:
Serve hot over buttery egg noodles or steamed white rice. Sprinkle with chopped parsley for a burst of freshness.
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