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Slow Cooker Beef Stroganoff
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Prep Time:
20 minutes
Total Time:
20 minutes
Slow cooker Beef Stroganoff: Tender, comforting, and perfect for busy days. Serve over egg noodles.
Ingredients:
  • 1 medium white onion, diced
  • For the Stroganoff:
  • 1 1/2 pounds bottom round roast or chuck roast, cut into 2-inch chunks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed
  • 8 ounces cremini mushrooms, sliced
  • 3 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • To finish:
  • 12 ounces egg noodles
  • 1 1/2 cups sour cream
  • 1 cup beef broth (optional, if needed)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
Instructions:
  • Season the beef in a medium bowl with salt, pepper, and garlic powder. Let it sit briefly to absorb the flavors while you prepare the other ingredients.
  • Sear the meat: Heat vegetable oil in a Dutch oven over medium-high heat. Coat seasoned meat with flour. Add half of the beef to the pot once the oil is hot, sear for 2-3 minutes until browned, then toss and sear for another 2-3 minutes. Transfer to a slow cooker. Repeat with remaining meat. Keep the area ventilated due to potential smoke.
  • In the same pan used to sear the meat, sauté the onion and garlic over medium-high heat until the onions are glossy and translucent, for about 3 to 4 minutes, stirring frequently.
  • Create a flavorful base: Pour 3 cups of beef stock into the hot pot and scrape up the browned bits using a stiff wooden spoon or spatula. Stir in Dijon mustard and Worcestershire sauce, then bring to a boil. Gently pour the mixture over the beef chunks in the slow cooker.
  • For the stroganoff, simply combine the bay leaf and mushrooms in the slow cooker. Stir well, cover, and cook on high for 4 hours or on low for 8 hours.
  • Prepare the noodles: Cook the egg noodles in a pot of boiling water 15 minutes before mealtime. Drain and mix with melted butter or olive oil to prevent sticking. Keep warm by covering until serving. For a convenient alternative, stir the dry noodles into the slow cooker 15 minutes before mealtime to cook with the sauce. Remember, noodles can easily become mushy, so aim to serve the stroganoff promptly once the noodles are done.
  • Prepare the stroganoff sauce: Slowly mix about a cup of the cooking liquid into the sour cream to prevent curdling. Transfer the mixture to the slow cooker. Adjust the consistency by adding more broth if too thick or simmering uncovered until thickened if too thin.
  • Before serving, discard the bay leaf and gently mix in the chopped dill and parsley. Serve over noodles with crusty bread and a side salad.

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