Indulge in the classic flavors of beef stroganoff with this easy slow cooker recipe. Tender chunks of beef simmered in a rich and creamy mushroom sauce, served over a bed of egg noodles. This comforting dish is perfect for busy weeknight dinners or special occasions. Let your slow cooker do all the work while you enjoy a delicious and satisfying meal.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- 12 ounces egg noodles, cooked and drained
- Fresh parsley for garnish
Directions
- In a large skillet, heat some oil over medium-high heat. Add the beef cubes and brown them on all sides. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Cook until the vegetables are tender and the mushrooms have released their moisture. Transfer the cooked vegetables to the slow cooker.
- In a small bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture over the beef and vegetables in the slow cooker. Stir to combine.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender and the flavors have melded together.
- Just before serving, stir in the sour cream and season with salt and pepper to taste. Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
- Enjoy your homemade slow cooker stroganoff!
