Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is made with tender chunks of beef and mushrooms cooked low and slow in a rich, savory gravy, then finished with sour cream and served over egg noodles.
Ingredients
- 1 ½ # beef chuck roast or stew meat
- 3 tbsp. flour
- ½ tsp. garlic powder
- 1 ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. paprika
- 2 tbsp. vegetable oil
- ½ cup yellow onion chopped
- 2 cups beef broth
- 1 tbsp. Worcestershire sauce
- ½ cup sour cream
- 1 tsp. Dijon mustard
- 8 oz. mushrooms sliced
- wide egg noodles
Cornstarch Slurry
- 1 tbsp. cornstarch
- 2 tbsp. cold water
Instructions
- Cube round steak into bite size pieces. Place in a mixing bowl. Sprinkle with flour and spices. Stir to coat meat well.1 1/2 # beef chuck roast or stew meat, 3 tbsp. flour, 1/2 tsp. garlic powder, 1 1/2 tsp. salt, 1/2 tsp. black pepper, 1/4 tsp. paprika
- In a large skillet, heat oil over medium-high heat. Add meat and brown on all sides, about 4-5 minutes. Place meat in the bottom of slow cooker.2 tbsp. vegetable oil
- Pour broth, Worcestershire, mustard, onions and mushrooms into slow cooker and stir everything together. Cover and cook on low heat for 6-7 hours.1/2 cup yellow onion, 2 cups beef broth, 1 tbsp. Worcestershire sauce, 1 tsp. Dijon mustard, 8 oz. mushrooms
- During the last 15 minutes of cooking, stir in the sour cream and cornstarch slurry.1/2 cup sour cream, 1 tbsp. cornstarch, 2 tbsp. cold water
- Serve with egg noodles or mashed potatoes.
Notes
- Beef can also be cooked in slow cooker on high for 3-4 hours
- Serve with a side salad or steamed vegetable
- Leftovers are even better!
