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Creamy Slow Cooker Beef Stroganoff

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A rich and creamy beef stroganoff slow-cooked to tender perfection, combining beef chuck, mushrooms, and sour cream for a comforting and easy meal.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 cup full-fat sour cream
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Egg noodles or pasta (for serving)

Instructions

  1. Trim excess fat from the beef chuck and cut into 1-inch cubes. Chop the onion finely, mince the garlic, and slice the mushrooms. This should take about 10-15 minutes.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in batches to avoid overcrowding and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, add chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms release their moisture and begin to brown.
  4. Sprinkle 3 tablespoons of all-purpose flour over the mushroom mixture and stir constantly for 1-2 minutes to help thicken the sauce.
  5. Slowly pour in 2 cups of beef broth while stirring to avoid lumps. Stir in 1 tablespoon Dijon mustard and 1 tablespoon Worcestershire sauce. Let mixture simmer for 2-3 minutes until slightly thickened.
  6. Pour the mushroom and broth mixture over the browned beef in the slow cooker. Stir gently to combine. Season with salt and pepper to taste.
  7. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until beef is tender.
  8. About 15 minutes before serving, stir in 1 cup of full-fat sour cream. Mix well but avoid boiling after adding sour cream to prevent curdling. Adjust seasoning if needed.
  9. Serve the creamy beef stroganoff over cooked egg noodles, mashed potatoes, or rice. Garnish with fresh chopped parsley.

Notes

[‘Browning the beef before slow cooking adds depth of flavor and richer color.’, ‘Use full-fat sour cream and add it at the end off heat to prevent curdling.’, ‘If sauce is too thin, thicken with a cornstarch slurry during the last 10 minutes of cooking.’, ‘Slow cook on low for best tenderness; high heat may result in tougher meat.’, ‘Can substitute all-purpose flour with cornstarch or gluten-free flour for gluten-free version.’, ‘For dairy-free, substitute sour cream with coconut cream or plant-based sour cream alternative.’, ‘Optional splash of white wine or lemon juice before serving brightens flavors.’, ‘Serve over egg noodles, mashed potatoes, rice, or low-carb alternatives like cauliflower rice.’]

Nutrition

Keywords: beef stroganoff, slow cooker, comfort food, creamy beef, easy dinner, slow cooker recipe, beef recipe

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