🥩 Classic Beef Stroganoff Made Easy in the Slow Cooker
Craving a cozy, comforting dinner with minimal effort? This **Slow Cooker Beef Stroganoff** delivers all the rich flavors you love with a hands-off cooking method. Slow-simmered beef becomes incredibly tender while soaking in a creamy mushroom and onion sauce that’s perfect over egg noodles or rice. It’s weeknight perfection in a pot!
📋 Ingredients:
- 2 pounds beef stew meat or chuck roast, cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt & pepper, to taste
- 3/4 cup sour cream
- 8 oz wide egg noodles or rice, cooked (for serving)
- Fresh parsley, for garnish (optional)
📝 Instructions:
- Place beef, onion, garlic, cream of mushroom soup, broth, Worcestershire, mustard, salt, and pepper in the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- Stir in sour cream during the last 15–30 minutes of cooking. Let heat through.
- Serve warm over egg noodles or rice. Garnish with parsley if desired.
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