Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

This Slow Cooker Creamy Beef Stroganoff is rich, hearty, and packed with tender strips of beef, savory mushrooms, and a velvety sour cream sauce. It’s the perfect cozy dinner served over egg noodles, rice, or mashed potatoes.

INGREDIENTS:

2 pounds beef stew meat cut into strips

1 onion chopped

2 cloves garlic minced

8 oz mushrooms sliced

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1 cup sour cream

2 tbsp all-purpose flour

1 tbsp Dijon mustard

fresh parsley or chives for garnish

DIRECTIONS:

In a slow cooker, combine the beef strips, chopped onion, minced garlic, and sliced mushrooms.
Pour in the beef broth and Worcestershire sauce, then add the salt and black pepper. Stir to combine.
Cover and cook on low for 7–8 hours, or until the beef is tender.
In a small bowl, mix the sour cream, flour, and Dijon mustard until smooth.
About 30 minutes before serving, stir the sour cream mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until the sauce has thickened.
Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes, and garnish with fresh parsley or chives.