This Crock Pot Beef Stroganoff is the ultimate comfort food, delivering all the hearty, creamy flavors of the classic dish with the convenience of slow cooking. Tender beef, earthy mushrooms, and onions simmer slowly in a rich, savory sauce that melds beautifully together over hours. At the end, a touch of sour cream creates that creamy, tangy finish that Stroganoff lovers adore. Serve over egg noodles or mashed potatoes for an easy, family-friendly meal that’s perfect for cold evenings or busy days when you need dinner to be ready when you are.
Ingredients:
- 2 lbs beef stew meat or chuck roast, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tbsp cornstarch (optional, for thickening)
- 12 oz egg noodles, cooked, for serving
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare Ingredients in Crock Pot: Place the beef, chopped onion, garlic, and mushrooms into the Crock Pot. Add the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Season with salt and pepper.
- Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and easily pulls apart with a fork.
- Add Sour Cream: Once the beef is cooked, stir in the sour cream. If the sauce is too thin, dissolve the cornstarch in 2 tablespoons of water and stir it in. Cook for an additional 15-20 minutes on high to thicken.
- Serve: Spoon the stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley.
- Enjoy: Serve hot and enjoy the creamy, savory goodness!
Tip: For extra depth of flavor, you can sear the beef in a skillet before adding it to the Crock Pot.
