Description
A comforting Slow Cooker Beef Stroganoff that pairs seasonal aromas with tender, slow-simmered beef, perfect for chilly nights.
Ingredients
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 1 large onion, thinly sliced
- 12 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 cup plain yogurt or sour cream (room temperature)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, mashed potatoes, or rice, for serving
Instructions
- Brown the beef: Heat the butter or oil in a skillet over medium-high heat. Brown beef cubes in batches, about 2 minutes per side, then transfer to the slow cooker.
- Sauté aromatics: In the same skillet, briefly sauté the onion and mushrooms until fragrant, about 4 minutes; add garlic for the last minute. Transfer to the slow cooker.
- Combine liquids and seasonings: Whisk together beef broth, Dijon, tomato paste, and smoked paprika. Pour over the beef and vegetables in the slow cooker. Season with salt and pepper.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
- Finish the sauce: Stir in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes until the sauce thickens. Remove a small bowl of the hot sauce, whisk in the room-temperature sour cream, then mix back into the slow cooker.
- Serve: Spoon over egg noodles or mashed potatoes and garnish with parsley.
Notes
For deeper flavor, sear the beef first. Temper the sour cream to prevent curdling. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American