Description
Slow Cooker Beef Stroganoff
Ingredients
2 lbs beef stew meat, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
12 oz egg noodles, cooked (for serving)
Fresh parsley, chopped (for garnish)
Directions
Place beef stew meat, onion, garlic, and mushrooms in the slow cooker.
Add beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender.
Stir in cream of mushroom soup and sour cream during the last 30 minutes of cooking. Mix well until the sauce is creamy.
Serve over cooked egg noodles and garnish with fresh parsley.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure your beef stew meat is patted dry and cut into uniform, bite-sized pieces for even cooking. Dice the onion and slice the mushrooms. Mince the garlic. In your slow cooker, combine the beef, onion, garlic, and mushrooms. Pour in the beef broth and Worcestershire sauce. Sprinkle the paprika, salt, and pepper evenly over the top. Stir everything gently to combine. Place the lid securely on the cooker. Select your setting: LOW for 8 hours or HIGH for 4 hours. Do not open the lid during cooking. In the final 30 minutes, stir in the can of cream of mushroom soup and the sour cream until fully incorporated and creamy. Let it cook for the remaining time to heat through.
Serving Suggestions
This rich and creamy stroganoff is classically served over a bed of hot, buttered egg noodles. For a lower-carb option, try it over mashed cauliflower, zucchini noodles, or a baked potato. A simple side salad with a bright vinaigrette or steamed green beans helps cut through the richness. Garnish generously with fresh chopped parsley for a pop of color and freshness.
How-to Summary
Combine beef, veggies, broth, and seasonings in the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours. Stir in cream of mushroom soup and sour cream for the last 30 minutes. Serve hot over cooked egg noodles.
Frequently Asked Questions
Can I use a different cut of beef? Yes, chuck roast or sirloin steak cut into cubes work well. Avoid very lean cuts, as they can become dry.
Can I make this without canned soup? Absolutely. Create a roux by melting 3 tbsp butter, whisking in 3 tbsp flour, and then slowly adding 1 cup of beef broth and 1 cup of milk until thickened. Use this to replace the canned soup.
Why add the dairy at the end? Adding sour cream and soup too early can cause them to curdle or separate due to prolonged heat. The last 30 minutes is perfect for heating them through gently.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Can I freeze Beef Stroganoff? It’s possible, but the dairy-based sauce may separate slightly upon thawing. For best results, freeze before adding the sour cream and soup, then add and heat them when you reheat the thawed beef base.
Common Mistakes to Avoid
- Overcrowding the meat: Don’t just dump the meat in. Give it a quick stir with the other ingredients to ensure the seasonings are distributed.
- Lifting the lid: Resist the urge to peek! Each time you do, you release heat and steam, significantly increasing the cooking time.
- Adding dairy too early: As noted, this can lead to a grainy, broken sauce. Patience is key.
- Underseasoning: Slow cookers often require bolder seasoning. Taste the sauce after adding the sour cream and adjust salt and pepper if needed.
Conclusion
This Slow Cooker Beef Stroganoff is the ultimate set-it-and-forget-it comfort meal. It delivers incredibly tender beef and a luxuriously creamy sauce with minimal hands-on effort. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a restaurant-quality dish perfect for busy weeknights or cozy weekends. It’s a reliable, crowd-pleasing recipe that is sure to become a staple in your dinner rotation.