Description
This Slow Cooker Beef Stroganoff is a comforting and rich dish featuring tender beef chuck simmered with mushrooms, onions, garlic, and a savory broth infused with Worcestershire sauce and paprika. Finished with creamy sour cream and served over egg noodles, it’s an easy, hearty meal perfect for busy days or cozy dinners.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef chuck, cut into cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Liquids and Seasonings
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- Salt to taste
- Pepper to taste
Thickening and Finishing
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup sour cream
Serving
- Egg noodles for serving
Instructions
- Combine Ingredients: Place the beef cubes, chopped onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, paprika, salt, and pepper into the slow cooker. This combination ensures that flavors meld together during the slow cooking process.
- Slow Cook: Cover the slow cooker and cook on low heat for 7 to 8 hours, or until the beef becomes tender and easy to shred. This slow cooking tenderizes the meat and develops rich flavors.
- Mix Cornstarch Slurry: In a small bowl, mix the cornstarch with water until smooth. This slurry will be used to thicken the stroganoff sauce.
- Thicken Sauce: Stir the cornstarch slurry into the slow cooker contents, then cook for an additional 30 minutes on low to allow the sauce to thicken properly.
- Add Sour Cream: Stir in the sour cream just before serving to add creaminess and tanginess to the dish without curdling.
- Serve: Spoon the beef stroganoff over cooked egg noodles and enjoy a classic, comforting meal.
Notes
- For a thicker sauce, you can add an extra tablespoon of cornstarch mixed with water.
- Use full-fat sour cream to avoid curdling when mixing at the end.
- Chicken or vegetable broth can be used as a substitute for beef broth if preferred.
- Leftover stroganoff reheats well; store in an airtight container and refrigerate up to 3 days.
- For a low-carb option, serve over spiralized zucchini noodles or cauliflower rice instead of egg noodles.
