Slow Cooker Beef Stroganoff (classic)
Printed from Inclusive Kitchen — Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is a comforting dish that has warmed hearts and bellies since the 19th century. Originating from Russia, this classic recipe features tender beef, earthy mushrooms, and a luscious sour cream sauce that melds beautifully over egg noodles. The slow cooker method allows the flavors to develop fully, making it a perfect choice for busy weeknights or leisurely weekends.
To start, you’ll need to gather your ingredients: beef chuck roast, mushrooms, onions, and a few pantry staples. The beauty of this dish lies in its simplicity; it’s a one-pot wonder that requires minimal prep but delivers maximum flavor. Just toss everything into the slow cooker, set it, and forget it—until the aroma fills your kitchen and your family starts asking, “What’s for dinner?”
As the beef cooks low and slow, it becomes melt-in-your-mouth tender, while the mushrooms add an earthy depth to the sauce. The final touch of sour cream gives it that signature creamy finish that makes you want to go back for seconds. And let’s be honest, who can resist a dish that pairs so perfectly with a glass of red wine? Just remember, if you’re serving this to guests, you might want to double the recipe—because leftovers are a rare treat!
So, whether you’re looking to impress at a dinner party or just want to indulge in a cozy meal at home, this Slow Cooker Beef Stroganoff is sure to please. Just be prepared for the compliments to roll in—after all, it’s hard to mess up when you’ve got a slow cooker doing the heavy lifting. And if anyone asks for your secret, just smile and say, “It’s all in the sauce!”
Ingredients
- 2 pounds beef chuck roast
- 8 ounces mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sour cream
- 12 ounces egg noodles
- 0.25 cup fresh parsley, chopped
Instructions
- Begin by preparing your ingredients. Chop 1 large onion, mince 3 cloves of garlic, and slice 8 ounces of mushrooms. This will ensure even cooking and flavor distribution.
- Cut the 2 pounds of beef chuck roast into 1-inch cubes. This size allows the beef to become tender while cooking in the slow cooker.
- In a large skillet over medium-high heat, add a tablespoon of oil and brown the beef cubes in batches. This step enhances the flavor through caramelization.
- Once browned, transfer the beef to the slow cooker. Add the chopped onion, minced garlic, and sliced mushrooms on top of the beef.
- Pour in 2 cups of beef broth, 2 tablespoons of soy sauce, and 1 tablespoon of Worcestershire sauce. These liquids will create a rich sauce as the beef cooks.
- Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir gently to combine all ingredients.
- Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the beef is fork-tender. The long cooking time allows the flavors to meld beautifully.
- About 30 minutes before serving, cook 12 ounces of egg noodles according to package instructions. Drain and set aside.
- Once the beef is tender, stir in 1 cup of sour cream into the slow cooker. This will give the sauce its creamy texture.
- Taste and adjust seasoning if necessary. If the sauce is too thick, you can add a splash of beef broth to reach your desired consistency.
- To serve, place a generous portion of egg noodles on each plate and ladle the beef stroganoff over the top. Garnish with 0.25 cup of chopped fresh parsley for a pop of color.
- Enjoy your meal! And remember, if anyone asks for the recipe, just say it’s a family secret—after all, some secrets are worth keeping!
Nutrition (per serving)
- Calories: 550
- Carbs g: 45
- Protein g: 40
- Fat g: 25
- Sugar g: 5
