Slow Cooker Beef Stroganoff

 Recipe Information

• Prep Time: 15 minutes

• Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH

• Total Time: About 8 hours

• Servings: 6

• Cuisine: American

• Course: Dinner

 Ingredients

For the Beef Stroganoff:

• 2 lbs (900 g) beef stew meat, cut into bite-sized pieces

• 8 oz (225 g) fresh mushrooms, sliced

• 1 medium onion, thinly sliced

• 2 cups beef broth

• 1 can (10.5 oz) condensed cream of mushroom soup

• 1 tbsp Worcestershire sauce

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt, or to taste

• 1 tsp Italian seasoning

• 2 tbsp all-purpose flour

• ½ cup sour cream

For Serving:

• 12 oz egg noodles

• 1 tbsp butter (optional)

• Fresh parsley, chopped

 Instructions

Step 1: Prepare the Ingredients

Cut the beef into bite-sized pieces. Slice the mushrooms and onion, and mince the garlic.

Step 2: Make the Sauce

In a bowl, combine beef broth, cream of mushroom soup, Worcestershire sauce, garlic, paprika, black pepper, salt, and Italian seasoning. Whisk until smooth.

Step 3: Fill the Slow Cooker

Place beef, mushrooms, and onions into the slow cooker. Pour the prepared sauce evenly over everything.

Step 4: Slow Cook

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Step 5: Thicken the Sauce

Mix flour with 3 tablespoons of cold water until smooth. Stir into the slow cooker during the final 30 minutes. Cook until the sauce thickens.

Step 6: Add Sour Cream

Turn off the heat or switch to warm. Stir in sour cream until the sauce becomes creamy and smooth. Avoid boiling after adding sour cream.

Step 7: Cook the Noodles

Boil egg noodles according to package instructions. Drain and toss with butter if desired.

Step 8: Serve

Spoon the creamy beef and mushroom sauce over egg noodles. Garnish with fresh parsley and serve warm!

 Nutrition Information

Estimated per serving, including egg noodles; actual values vary by ingredients and portion size.

 Nut Information

• Peanuts: None required.

• Tree nuts: None required.

• Contains dairy (sour cream and mushroom soup).

• Contains wheat/gluten (flour and egg noodles).

• Contains egg (egg noodles).

• Check packaged ingredients for possible nut cross-contact warnings if cooking for someone with allergies.

 Questions & Answers

Q1: Can I use chicken broth instead of beef broth?

Yes! Chicken broth works, but beef broth gives a richer, deeper flavor.

Q2: Can I use ground beef instead of stew meat?

Yes. Brown the ground beef first, drain excess fat, and reduce the cooking time as needed.

Q3: Can I use fresh mushrooms?

Absolutely! Fresh cremini or white button mushrooms work perfectly.

Q4: Can I make this recipe without cream of mushroom soup?

Yes. Substitute with a homemade creamy mushroom sauce.

Q5: When should I add sour cream?

Always add sour cream at the end to prevent curdling.

Q6: Can I freeze beef stroganoff?

Yes, but the sauce may change texture slightly after thawing. Freeze without the noodles for best results.

Q7: What can I serve with beef stroganoff?

Garlic bread, green beans, roasted vegetables, mashed potatoes, or a fresh garden salad.

 Final Tip

For the most tender and flavorful beef stroganoff, use chuck roast or beef stew meat and cook it slowly until fork-tender. Add sour cream at the very end for that delicious creamy finish!