Crockpot Beef Stroganoff
This comforting and creamy Crockpot Beef Stroganoff is an easy meal that slowly simmers to tender perfection. It’s a perfect dish for busy weekdays or cozy family dinners, served over noodles or rice.
Equipment
- 1 Crockpot (slow cooker)
- 1 Large skillet
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Serving spoon
Ingredients
- 2 pounds beef sirloin or chuck, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 4 tablespoons all-purpose flour
- 12 ounces egg noodles (or rice, optional)
- to taste fresh parsley, for garnish (optional)
Instructions
- In a large skillet, brown the beef pieces over medium-high heat for about 5 minutes. Transfer to the crockpot.
- In the same skillet, sauté the chopped onion and minced garlic until softened, about 3 minutes. Add them to the crockpot with the browned beef.
- Add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper to the crockpot. Stir to combine all ingredients.
- Cover and cook on low for 6 hours or high for 3 hours until the beef is tender.
- About 30 minutes before serving, combine the sour cream and flour in a small bowl until smooth. Stir this mixture into the stroganoff in the crockpot. Let it cook for the remaining 30 minutes, uncovered, to thicken.
- Meanwhile, cook the egg noodles or rice according to package instructions. Drain and set aside.
- Serve the beef stroganoff over the cooked noodles or rice, and garnish with fresh parsley if desired.
Notes
For a richer flavor, you can add a splash of red wine to the broth before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can easily be doubled for a larger gathering; just make sure your crockpot is large enough.