Description
This Slow Cooker Creamy Beef Stroganoff is rich, hearty, and comforting—filled with tender beef, mushrooms, onions, and a silky sour cream gravy. A true dump-and-go slow cooker classic.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the stew meat in batches. Transfer to the slow cooker.
- Add onions, garlic, and mushrooms to the slow cooker.
- Pour in beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beef is tender.
- In a small bowl, whisk sour cream and flour until smooth.
- Stir the sour cream mixture into the slow cooker, mixing well to create a creamy sauce.
- Cook for an additional 15–20 minutes on HIGH to thicken.
- Serve over egg noodles or rice and garnish with fresh parsley.
Notes
- For a richer flavor, add 1/4 cup white wine when adding broth.
- Greek yogurt can replace sour cream for a lighter version.
- Serve with mashed potatoes for another delicious option.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner, Slow Cooker
- Method: Slow Cooker
- Cuisine: American, Comfort Food