Description
Slow-Cooker Beef Stroganoff is a creamy, comforting dish featuring tender beef and savory mushrooms over egg noodles—perfect for cozy family dinners or gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 medium yellow onion, chopped
- 8 ounces fresh cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup full-fat sour cream
- 8 ounces egg noodles
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Salt and pepper to taste
Instructions
- Gather all ingredients. Chop the onion and garlic; slice the mushrooms.
- Sear the seasoned beef chuck roast in a skillet with oil over medium-high heat until browned, about 3-4 minutes per side.
- Transfer the seared beef to the slow cooker. Add onions, garlic, mushrooms, and pour in the beef broth. Season with salt and pepper.
- Cover and cook on low for 7-8 hours until the beef is tender.
- Remove the meat; mix cornstarch with cold water and stir into the broth mixture until thickened.
- Stir in sour cream and return shredded beef to combine. Serve over egg noodles or your choice of base.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg