Crockpot Beef Stroganoff

Crockpot Beef Stroganoff is a classic comfort dish that combines tender beef, rich and creamy sauce, and savory mushrooms. Cooking it in the slow cooker ensures the beef is incredibly tender and allows the flavors to meld together beautifully. This recipe is perfect for busy days when you want to prepare a hearty, satisfying meal without spending hours in the kitchen. Just toss the ingredients into the crockpot, and let it do all the work for you!

Ingredients:

• 2 lbs beef stew meat (chuck roast works well, cut into bite-sized pieces)
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup sour cream
• 2 tablespoons cornstarch (optional, for thickening)
• 3 tablespoons cold water (if using cornstarch)
• Egg noodles, cooked (for serving)
• Fresh parsley, for garnish

Step-by-Step Instructions:

1. Prepare the Ingredients:

1. Trim the beef: Cut your beef into bite-sized pieces if it’s not already pre-cut. Season it with salt and pepper on all sides.
2. Chop the vegetables: Dice the onion and mince the garlic. Slice the mushrooms.

2. Assemble the Crockpot:

1. Layer the ingredients: Place the beef in the bottom of the crockpot. Top it with the diced onion, garlic, and sliced mushrooms.
2. Mix the sauce: In a small bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and paprika. Pour the sauce mixture over the beef and vegetables in the crockpot.

3. Cook in the Crockpot:

1. Slow cook: Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and fully cooked.
2. Check for tenderness: Once the beef is fork-tender, your stroganoff base is ready.

4. Add the Creamy Finish:

1. Stir in the sour cream: About 20-30 minutes before serving, stir the sour cream into the crockpot. This will make the sauce creamy and rich.
2. Thicken the sauce (optional): If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this mixture into the crockpot with the sour cream and let it cook for another 20-30 minutes on high until the sauce thickens.

5. Cook the Egg Noodles:

1. Prepare noodles: While the sauce is finishing, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

6. Serve:

1. Plate the dish: Serve the Beef Stroganoff over a bed of egg noodles. Spoon the creamy beef and mushroom mixture generously over the noodles.
2. Garnish: Sprinkle fresh parsley on top for a touch of color and freshness.

Tips for Success:

• Choose the right cut of beef: Chuck roast or stew meat is perfect for slow cooking, as it becomes incredibly tender after hours of cooking.
• Don’t add sour cream too early: If sour cream is added too early, it can curdle. Always stir it in towards the end of the cooking process.
• Control the thickness: If you like a thicker sauce, use the cornstarch slurry to thicken it up. Alternatively, reduce the liquid by letting it simmer without the lid for the last 30 minutes.

 

 

This Crockpot Beef Stroganoff is the ultimate comfort food that’s as easy to prepare as it is delicious. Tender beef simmered in a rich, creamy sauce with earthy mushrooms makes for a hearty meal that’s perfect any day of the week. With minimal prep and maximum flavor, it’s the ideal dish for busy nights when you want something comforting and flavorful with little effort. Serve it over egg noodles, and enjoy a satisfying meal that will quickly become a family favorite!