slow cooker beef stroganoff (Print Version)

Hearty beef stroganoff with mushrooms, creamy sauce, and slow-cooked tenderness for a flavorful family meal.

# Components:

→ Main Ingredients

01 - 900 g beef stew meat, cut into 2.5 cm cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Aromatics

05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Sauce

07 - 360 ml beef broth
08 - 240 ml sour cream
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce

→ Vegetables

11 - 240 g white mushrooms, sliced

→ To Serve

12 - 300 g egg noodles, cooked according to package instructions
13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
02 - Place the coated beef in the slow cooker. Top with onion, garlic, and mushrooms.
03 - In a separate bowl, stir together beef broth, sour cream, tomato paste, and Worcestershire sauce until smooth.
04 - Pour the sauce mixture over the beef and vegetables. Cover and cook on low for 7-8 hours, or until beef is fork-tender.
05 - Stir well and adjust seasoning to taste. Serve hot over cooked egg noodles and garnish with chopped parsley.

# Expert Advice:

01 -
  • Easy prep with minimal chopping and hands-off cooking
  • Melts tough cuts into ultra-tender beef thanks to slow simmer
  • Creamy luxurious sauce from pantry favorites
  • Feeds the whole family with comforting leftovers
02 -
  • Great for make-ahead meal planning
  • High protein family-friendly comfort food
  • Sauce tastes even better the next day
03 -
  • Whenever I make this recipe I cut my mushrooms a little bigger so they keep their shape during the long cook
  • If you want extra depth toast a tablespoon of tomato paste with the onions and garlic for a hint of sweetness
  • And I learned the hard way let your cream cheese soften completely before mixing for the silkiest sauce

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