Description

This Slow Cooker Beef Stroganoff delivers ultra-tender beef in a creamy mushroom sauce with Dijon and Worcestershire for depth. Set it, forget it, and come home to a cozy, silky-sauced classic ready to spoon over buttered egg noodles.

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon sweet paprika

2 tablespoons all-purpose flour (or 1 1/2 tablespoons cornstarch for gluten-free)

2 tablespoons olive oil (optional, for searing)

8 ounces cremini or button mushrooms, sliced

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 1/2 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

1 bay leaf

4 ounces cream cheese, softened and cubed

3/4 cup sour cream, at room temperature

12 ounces wide egg noodles, cooked, for serving

2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Season beef with salt, pepper, and paprika. Toss with flour (or cornstarch). Optional: Sear in hot oil 2–3 minutes per side for deeper flavor.

2. Add mushrooms, onion, and garlic to the slow cooker. Place beef on top.

3. Whisk beef broth, Worcestershire, Dijon, and thyme. Pour into the slow cooker and add bay leaf.

4. Cook on LOW 7–8 hours (or HIGH 4–5) until beef is fork-tender.

5. Remove bay leaf. Stir in cream cheese until melted. Temper sour cream with a ladle of hot sauce, then stir into the cooker.

6. If sauce is thin, simmer on HIGH 10–15 minutes; if too thick, splash in broth. Season to taste.

7. Serve over egg noodles and garnish with parsley.

Notes

Temper sour cream before adding to prevent curdling. For deeper flavor, sear beef first. For gluten-free, use cornstarch and serve over potatoes or rice.