Description
This Creamy Slow Cooker Beef Stroganoff recipe features tender beef chuck roast cooked low and slow with mushrooms, onions, and a rich, tangy sauce made from beef broth, Worcestershire sauce, Dijon mustard, and sour cream. Served over egg noodles, this comforting dish is perfect for a hearty family dinner with minimal active cooking time.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 lb mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup sour cream
Pasta
- 8 oz egg noodles
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper to enhance flavor throughout the cooking process.
- Brown the beef (optional): For extra depth of flavor, brown the seasoned beef cubes in a hot skillet over high heat until all sides develop a rich, caramelized crust. This step is recommended but can be skipped for convenience.
- Add ingredients to slow cooker: Place the beef, sliced mushrooms, diced onion, and minced garlic into the slow cooker pot.
- Prepare the sauce: In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, and dried thyme until well combined. Pour the mixture evenly over the ingredients in the slow cooker.
- Slow cook: Cover and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours until the beef is tender and flavors are well melded.
- Incorporate sour cream: About 30 minutes before serving time, stir in the sour cream thoroughly to create a creamy, rich sauce.
- Cook noodles: While the stroganoff finishes, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Serve: Serve the creamy beef stroganoff over the cooked egg noodles. Optionally, garnish with fresh parsley for added color and freshness.
Notes
- Browning the beef is optional but enhances flavor significantly.
- For a thicker sauce, cook uncovered for the last 30 minutes in the slow cooker before adding sour cream.
- You can substitute Greek yogurt for sour cream to reduce fat.
- Fresh parsley garnish adds a nice herbal touch and visual appeal.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
