Slow Cooker Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Calories
574 kcal
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Course
Main Course
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Cuisine
Russian
Slow Cooker Beef Stroganoff
Description
This recipe layers diced onions, garlic, mushrooms, and beef stew meat in a slow cooker. A sauce made from beef broth, Dijon mustard, Worcestershire sauce, onion powder, salt, pepper, and thyme is poured over the ingredients. Slow cooking on low or high for several hours tenderizes the beef and allows flavors to meld.
Near the end, a cornstarch slurry is added to thicken the sauce. Cream cheese is stirred in until dissolved, followed by sour cream and fresh chopped parsley. The sauce becomes thick, smooth, and tangy, complementing the tender beef and earthy mushrooms. The beef does not require browning but browning first can deepen flavor.
The stroganoff is served over buttered egg noodles cooked separately, providing a tender base for the creamy sauce. This meal offers a rich texture and comforting taste suited for cooler days or easy slow cooker dinners.
Ingredients
- 2 pounds beef stew meat cut any large pieces into bite-sized pieces, e.g., chuck
- 1 yellow onion diced, medium
- 2 cloves garlic , minced
- 12 ounces cremini mushrooms cleaned and sliced, or white button mushrooms, fresh
- 1 1/4 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 3/4 teaspoon thyme dried
- 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
- 6 ounces cream cheese
- 3/4 cup sour cream
- 1/4 cup parsley chopped, fresh
- 10 ounces egg noodles cook according to package instructions and toss with some melted butter before serving, uncooked
Instructions
- Layer the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms and beef.Note: if you have the time I highly recommend browning the beef and sauteing the onions and mushrooms first, then adding them to the slow cooker. This will give your finished dish even more flavor!
- In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder and thyme. Pour over the beef in the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
- About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.Serve over hot egg noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 153mg | 51% |
| Sodium | 1228mg | 51% |
| Potassium | 729mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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