Description
This slow-cooked beef stroganoff features tender beef in a rich, creamy mushroom sauce. Serve it over egg noodles, rice, or mashed potatoes for the ultimate comfort meal!
Ingredients
Units
Scale
- 2 lbs beef stew meat (or sliced sirloin/ chuck roast)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 1/2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 (10.5 oz) can cream of mushroom soup (or 1 cup heavy cream)
- 1/2 cup sour cream (add at the end)
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- 12 oz egg noodles (for serving)
- Fresh parsley, for garnish
Instructions
Prep the Crockpot
- Add beef to the slow cooker and season with salt, pepper, garlic powder, and onion powder.
- Stir in Worcestershire sauce, onion, garlic, mushrooms, beef broth, Dijon mustard, and paprika.
- Pour in the cream of mushroom soup (or heavy cream) and stir to combine.
2. Cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
3. Thicken the Sauce (Optional)
- If the sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons water, then stir into the slow cooker. Cook for another 15 minutes until thickened.
4. Add Sour Cream & Serve
- Stir in sour cream just before serving.
- Serve over cooked egg noodles, garnished with fresh parsley.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Swap cream of mushroom soup for heavy cream and 1 tablespoon flour for a homemade version.
- For extra richness, add ½ cup cream cheese with the sour cream.