Slow Cooker Mushroom and Onion Beef Stroganoff

🕒 Prep: 20 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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There's something magical about coming home to the rich aroma of a hearty meal that's been simmering away all day. This Slow Cooker Mushroom and Onion Beef Stroganoff is the perfect comfort food for busy days when you want something wholesome and satisfying without the fuss.

Ingredients for Slow Cooker Mushroom and Onion Beef Stroganoff

Beef chuck roast is the star of the show here, offering rich flavor and tenderness when cooked slowly. The onion adds sweetness and depth, while cremini mushrooms bring an earthy, umami element that complements the beef beautifully. Minced garlic infuses the dish with aromatic warmth. The beef broth acts as the savory base, enriched by the tangy creaminess of sour cream. Worcestershire sauce and Dijon mustard provide that nice zing and complexity to the sauce. A bit of flour thickens everything up to a silky consistency. Egg noodles serve as the perfect vehicle for soaking up all that delicious sauce, while butter adds a touch of richness. Finally, a sprinkle of fresh parsley gives a fresh, bright finish to the dish.

Tips & Tricks

  • For a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it in about 30 minutes before the cooking time ends.
  • If you're short on time in the morning, prep the onions, mushrooms, and sauce the night before and store them in the fridge.
  • Don’t skip the browning step if you have an extra 10 minutes. It really boosts the beef's flavor.

Serving Suggestions

This dish pairs wonderfully with a simple side salad dressed in a light vinaigrette. The acidity balances the richness of the stroganoff. A glass of red wine, like a Cabernet Sauvignon, complements the bold flavors beautifully.

Frequently Asked Questions

Can I use a different cut of beef?
Yes! Beef stew meat or even brisket can work well. Just make sure it’s a cut that benefits from slow cooking.
Can I make this without a slow cooker?
Absolutely. You can use a Dutch oven and cook it on the stovetop over low heat for 2-3 hours until the beef is tender.

Slow Cooker Mushroom and Onion Beef Stroganoff Recipe Walkthrough

Start by seasoning your beef chunks generously with salt and pepper. This step is crucial for building flavor right from the start. Once seasoned, place the beef at the bottom of your slow cooker.

Top the beef with sliced onions, sliced mushrooms, and minced garlic. These veggies will cook down beautifully, releasing their flavors into the beef as they soften.

Next, grab a bowl and whisk together beef broth, sour cream, Worcestershire sauce, Dijon mustard, and flour until nice and smooth. This mixture will transform into a savory, creamy sauce as it cooks.

Pour the sauce mixture evenly over the beef and vegetables in the slow cooker. This ensures that every bit of meat and veggie gets infused with that wonderful sauce.

Cover the slow cooker and set it on low for 7-8 hours or high for 4-5 hours. You'll know it's done when the beef is fork-tender and the kitchen smells like heaven.

About 20 minutes before you're ready to eat, cook the egg noodles according to the package instructions. Once they're done, drain them and stir in a couple of tablespoons of butter to coat them in goodness.

To serve, heap the buttery noodles onto plates and ladle the beef stroganoff over the top. Finish with a sprinkle of fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

  • Effortless prep: Just toss everything into the slow cooker and let it do the work.
  • Rich and creamy: The combination of sour cream and Dijon mustard creates a luxurious sauce.
  • Perfect for leftovers: Tastes even better the next day, making it great for meal prep.
  • A family favorite: Everyone loves a good beef stroganoff, making it a surefire hit.

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

Step-by-step 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.

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