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The history of beef stroganoff is as rich as the dish itself. This iconic dish is believed to have originated in Russia during the 19th century, named after the Stroganov family, wealthy merchants and landowners. It was initially a simple dish consisting of sautéed pieces of beef served in a sour cream sauce. Over time, as culinary trends evolved, so did the recipe, adapting to local ingredients and preferences. Today, beef stroganoff has found its way into countless kitchens around the world, each version showcasing unique twists that reflect regional tastes and cooking styles.

Slow Cooker Beef Stroganoff – Creamy & Hearty!

Discover the warmth and comfort of Rustic Slow Cooker Beef Stroganoff, a classic dish that combines tender beef, earthy mushrooms, and a creamy sauce. Perfect for busy weeknights or cozy gatherings, this recipe simplifies cooking by using a slow cooker to create a rich flavor profile with minimal effort. With tips for ingredient selection and preparation, you can easily whip up this hearty meal that will delight your family and friends. Enjoy this beloved comfort food with egg noodles or your choice of sides.
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Ingredients
  

2 pounds of beef chuck roast, cut into 1-inch cubes

1 large onion, finely chopped

3 cloves garlic, minced

8 ounces of cremini mushrooms, sliced

1 cup beef broth

½ cup sour cream

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

3 tablespoons olive oil

2 tablespoons all-purpose flour

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Transfer the beef to the slow cooker.

    Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 5 minutes until translucent. Add the garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender. Transfer this mixture to the slow cooker.

      Prepare Liquid Base: In a bowl, mix together the beef broth, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper. Pour this mixture over the beef and mushroom mixture in the slow cooker. Stir to combine.

        Cook Low and Slow: Cover the slow cooker and set it to low for 7-8 hours or high for 4-5 hours, until the beef is tender.

          Thicken the Sauce: About 30 minutes before serving, mix the flour with a few tablespoons of the cooking liquid from the slow cooker to create a slurry. Stir it back into the slow cooker to thicken the sauce.

            Finish with Sour Cream: Just before serving, stir in the sour cream until well combined. Taste and adjust seasoning as needed.

              Cook the Noodles: In the last 15 minutes of cooking, prepare the egg noodles according to package instructions. Drain and set aside.

                Serve: Serve the beef stroganoff over a bed of egg noodles, garnished with freshly chopped parsley. Enjoy this creamy and hearty dish!

                  Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings