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slow cooker beef stroganoff

Creamy Slow Cooker Beef Stroganoff Recipe

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Prep Time 25 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 large onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 1 cup sour cream
  • 12 oz wide egg noodles

Method
 

  1. Pat beef dry, season with salt and pepper. Sear in batches in a hot skillet until deeply browned, about 3-4 minutes per side.
  2. In the same skillet, cook onion until soft, then add mushrooms and garlic; cook 5 minutes. Deglaze with 1 tbsp Worcestershire sauce.
  3. Transfer beef and mushroom mixture to a slow cooker. Add broth, remaining Worcestershire, Dijon, and smoked paprika. Cook on low for 7-8 hours or on high for 4-5 hours.
  4. Whisk cornstarch with 2 tbsp cold water, then stir into the slow cooker. Cook on high 15-20 minutes until thickened. Turn off heat, cool 5 minutes, then stir in sour cream.
  5. Toss with hot buttered egg noodles and serve right away.

Notes

Cook times are based on a 6-quart slow cooker. For high setting, reduce cook time to 4-5 hours. The sauce will continue to thicken after the cornstarch is added, so pull it just before it looks as thick as you want. If the sauce sits on warm, it may tighten up; stir in a splash of broth to loosen.