Creamy Beef Stroganoff
1. Overview
This is a cozy dinner with tender beef and mushrooms in a creamy sauce. The slow cooker does most of the work while the flavors come together. I like serving it over egg noodles because they hold onto the sauce so well. It is simple food that feels right for a weeknight dinner.
Why You'll Love It
- ✓ Tender Beef: Slow cooking gives the beef time to become soft and easy to bite.
- ✓ Creamy Sauce: Sour cream added near the end makes the sauce rich and smooth without needing much extra work.
- ✓ Easy Weeknight Meal: The slow cooker handles most of the cooking so there is very little to do before dinner.
2. Ingredients
- 1.2 kg Beef chuck or stew meat, cut into bite-sized pieces
- 1 medium Yellow onion, sliced
- 250 g Mushrooms, sliced
- 3 cloves Garlic, minced
- 480 ml Beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Dried thyme
- ½ tsp Black pepper
- ½ tsp Salt
- 180 ml Sour cream
- 2 tbsp All-purpose flour
- 340 g Egg noodles
- 2 tbsp Fresh parsley, chopped
3. Instructions
8 StepsPat the beef dry with paper towels and season it with salt and black pepper.
Add the beef, sliced onion, mushrooms and garlic to a 6-quart slow cooker.
Whisk together the beef broth, Worcestershire sauce, Dijon mustard, flour and dried thyme. Pour the mixture over the beef and vegetables.
Cover and cook on LOW for 5–6 hours or until the beef is tender.
Cook the egg noodles according to the package directions. Drain well and set aside.
Stir the sour cream into a small amount of the hot cooking liquid in a separate bowl to gently warm it. Return the mixture to the slow cooker and stir until the sauce becomes creamy.
Let the stroganoff cook uncovered for another 10–15 minutes until the sauce reaches a thick but spoonable consistency.
Spoon the creamy beef stroganoff over the warm egg noodles. Sprinkle with fresh parsley and serve immediately.
