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To master the art of making a perfect beef stroganoff, it's essential to understand the key components that contribute to its unique flavor profile. Let’s take a closer look at each of these ingredients and their roles in crafting this delightful dish.

Slow Cooker Beef Stroganoff

Cozy up with this heartwarming Slow Cooker Beef Stroganoff, a delicious recipe that combines tender beef, earthy mushrooms, and a rich, creamy sauce. Perfect for busy weeknights or lazy Sundays, this classic comfort food brings everyone together at the table. Learn about the key ingredients and preparation techniques that make this dish so special, from searing the beef to layering in flavors. Discover variations and tips to make it your own, ensuring delightful meals for your family.
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

1 cup beef broth

1 cup sour cream (or Greek yogurt for a lighter version)

2 tbsp Worcestershire sauce

2 tsp Dijon mustard

1 tsp paprika

1 tsp dried thyme

Salt and pepper, to taste

3 tbsp all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Egg noodles or rice (for serving)

Instructions
 

Sear the Beef: In a skillet over medium-high heat, heat the olive oil. Add the beef cubes in batches, searing until browned on all sides (about 5-7 minutes). Transfer to the slow cooker.

    Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture. Transfer the mixture to the slow cooker with the beef.

      Add Liquids: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and stir in the paprika and thyme. Season with salt and pepper. For extra thickness, mix the flour with a little water to create a slurry and add it to the slow cooker.

        Cook Slow: Cover and cook on low for 6-8 hours or on high for 4 hours, until the beef is tender and flavors have melded together.

          Finish with Sour Cream: About 30 minutes before serving, stir in the sour cream. Allow it to warm through, but don’t let it boil to prevent curdling.

            Serve: Cook egg noodles or rice according to package instructions. Serve the beef stroganoff over the noodles or rice, garnished with freshly chopped parsley.

              Prep Time, Total Time, Servings: 15 mins | 8 hours | 6 servings