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Slow Cooker Beef and Mushroom Stroganoff

A comforting dish featuring tender beef, earthy mushrooms, and a creamy sauce, all cooked to perfection in a slow cooker.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 8 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 400 kcal

Equipment

  • Slow Cooker
  • Skillet
  • Cutting board
  • Knife
  • Mixing bowl

Ingredients
  

  • 2 pounds Beef chuck or stew meat Cut into bite-sized pieces.
  • 8 ounces Fresh mushrooms Sliced, button or cremini work well.
  • 1 medium Onion Chopped, adds sweetness and depth.
  • 3 cloves Garlic Minced, enhances overall flavor.
  • 2 cups Low-sodium beef broth Base of the sauce.
  • 1 cup Sour cream Provides creamy texture.
  • 2 tablespoons Worcestershire sauce Adds a savory kick.
  • 2 tablespoons Flour For thickening the sauce.
  • to taste Salt and pepper For seasoning.
  • to taste Fresh parsley For garnish.

Instructions
 

  • Cut the beef into bite-sized pieces and season with salt and pepper. Optionally, brown the beef in a skillet over medium-high heat for extra flavor.
  • In a skillet, heat oil over medium heat. Sauté the chopped onions until translucent, about 3-4 minutes. Add sliced mushrooms and minced garlic, cooking for another 5 minutes until tender.
  • In the slow cooker, layer the beef, followed by the sautéed mushrooms and onions. Pour in the beef broth and Worcestershire sauce, stirring gently to combine.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
  • In a small bowl, mix sour cream and flour until smooth. Stir this mixture into the slow cooker and let it cook for an additional 15-30 minutes on low to thicken the sauce.
  • Serve hot, garnished with fresh parsley.

Notes

This dish is perfect for busy days and can be served over egg noodles, rice, or mashed potatoes.
Keyword Beef Stroganoff, Comfort Food, Slow Cooker