Slow Cooker Mushroom and Onion Beef Stroganoff
Experience the comforting flavors of beef stroganoff infused with earthy mushrooms and sweet onions, all conveniently prepared in your slow cooker for a deliciously easy dinner.
Prep time: 20 minutesCook time: 8 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cut into chunks
1 large onion, sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1/4 cup Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp flour
Salt and pepper to taste
12 oz egg noodles
2 tbsp butter
Chopped fresh parsley for garnish
Instructions
1. Season the beef chunks with salt and pepper and place them in the slow cooker.
2. Add the sliced onions, mushrooms, and minced garlic on top of the beef.
3. In a separate bowl, whisk together the beef broth, sour cream, Worcestershire sauce, Dijon mustard, and flour until smooth.
4. Pour the mixture over the beef and vegetables in the slow cooker.
5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
6. About 20 minutes before serving, cook the egg noodles according to package instructions and drain.
7. Stir the butter into the noodles and mix well.
8. Serve the beef stroganoff over the buttered noodles and garnish with fresh parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. You may need to add a splash of beef broth or water to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
