Description
A hearty and comforting Slow Cooker Beef Stroganoff made with tender chunks of beef, mushrooms, and a creamy sour cream sauce. It’s an easy, hands-off meal perfect for busy days.
Ingredients
- 1 tbsp olive oil
- 1.2 kg / 2.5 lb beef chuck, cut into 3cm / 1.2” cubes
- 1/2 tsp salt and pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 300g / 10 oz mushrooms, sliced
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 2 beef bouillon cubes, crumbled
- 2 tbsp flour
- 2 cups / 500ml beef broth
- 3/4 cup sour cream (full fat preferred)
- Salt and pepper to taste
- Chopped parsley, for garnish
- Cooked pasta, mashed potatoes, or rice to serve
Instructions
- Heat oil in a skillet over high heat. Sear beef in 2 batches until browned, then transfer to slow cooker.
- Reduce heat to medium. In the same skillet, add onion and garlic, cook for 2 minutes.
- Add mushrooms and cook until softened, about 5 minutes. Transfer to slow cooker.
- Add Dijon mustard, Worcestershire sauce, paprika, crumbled bouillon cubes, and flour into the slow cooker. Mix to coat the beef.
- Pour over beef broth and stir to combine.
- Cook on low for 8 hours or high for 5 hours, until beef is fall-apart tender.
- Stir in sour cream until fully incorporated and smooth.
- Season with salt and pepper to taste. Serve over pasta, rice, or mashed potatoes, garnished with parsley.
Notes
- Use well-marbled beef chuck for best tenderness after slow cooking.
- Full-fat sour cream helps prevent curdling when mixed into the hot sauce.
- Can be made ahead and refrigerated for up to 3 days or frozen for 2 months.
- Don’t skip the searing step—it adds depth of flavor to the dish.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Russian
Nutrition
- Serving Size: 1.5 cups
- Calories: 487
- Sugar: 4g
- Sodium: 502mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 139mg
