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Savory Slow Cooker Beef Stroganoff
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Ingredients
- 2 pounds beef chuck roast, trimmed and cut into cubes
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 12 ounces egg noodles, cooked according to package instructions
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat a bit of oil over medium-high heat. Sear the beef cubes until browned on all sides. Transfer to the slow cooker.
- In the same skillet, add the sliced mushrooms, diced onion, and minced garlic. Sauté until the mushrooms are softened and the onions are translucent.
- Transfer the mushroom mixture to the slow cooker with the beef. Add beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6 hours, or until the beef is tender.
- Once cooked, stir in the sour cream until fully incorporated. Adjust seasoning if necessary.
- Serve over cooked egg noodles and garnish with chopped parsley.
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