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Slow Cooker Beef Stroganoff

A bowl of delicious slow cooker beef stroganoff served over wide egg noodles, garnished with fresh parsley.
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A simple and tender beef stroganoff recipe made in your slow cooker, perfect for an easy weeknight dinner.

Ingredients

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  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 1 cup beef broth
  • 1/2 cup chopped yellow onion
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 2 tablespoons fresh parsley, chopped
  • Cooked egg noodles, for serving

Instructions

  1. Place beef, beef broth, onion, mushrooms, garlic, salt, and pepper in your slow cooker.
  2. In a small bowl, whisk together flour and 1/4 cup of the liquid from the slow cooker until smooth. Pour this mixture into the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
  4. Stir in the sour cream until well combined.
  5. Serve hot over cooked egg noodles, garnished with fresh parsley.

Notes

  • For a richer flavor, you can sear the beef pieces before adding them to the slow cooker.
  • If you don’t have fresh parsley, you can use dried parsley, but reduce the amount to 1 teaspoon.
  • This recipe is a great example of how meal planning can simplify busy weeknights.

Nutrition

Find it online: https://carlacooking.com/slow-cooker-beef-stroganoff-recipe/