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Slow Cooker Beef Stroganoff

A heartwarming dish filled with tender beef, creamy sauce, and earthy mushrooms that evokes nostalgia and comfort in every bite.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast, cut into bite-sized pieces or swap with flank steak for a leaner option
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (caramelized for extra depth)
Liquid Ingredients
  • 2 cups beef broth
  • 1 cup sour cream (or Greek yogurt for a lighter twist)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
Seasoning
  • to taste Salt
  • to taste Pepper
Garnish
  • to taste Fresh parsley (for garnish)

Method
 

Preparation
  1. Cut your beef into bite-sized pieces and sprinkle with salt and pepper.
  2. In a skillet over medium heat, add oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Brown the beef pieces in the same skillet, in batches, until they are nicely seared.
Cooking
  1. Transfer the browned beef, sautéed onions, garlic, and sliced mushrooms into your slow cooker.
  2. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  3. Cover and cook on low for 8 hours or high for 4 hours until the meat is tender.
  4. Once cooked, stir in the sour cream until well combined.
Serving
  1. Ladle the stroganoff over egg noodles, rice, or mashed potatoes, and sprinkle with fresh parsley.

Notes

Feel free to experiment with variations such as using Greek yogurt instead of sour cream, adding vegetables, or adjusting spiciness with paprika or red pepper flakes.