Crockpot Beef Stroganoff
A comforting and hearty dish featuring tender beef in a creamy mushroom sauce, perfect for busy weeknights and special gatherings.
Ingredients
Main Ingredients
- 2 pounds lean beef (like chuck roast) Tender cuts work best; you can substitute with chicken for a lighter option.
- 1 medium onion, chopped For that aromatic base we adore.
- 3 cups fresh mushrooms, sliced Feel free to swap with canned mushrooms if you’re in a pinch.
- 4 cloves garlic, minced Because garlic makes everything better!
- 1 cup beef broth Homemade or store-bought will do; just ensure it’s low sodium.
- 1 tablespoon Worcestershire sauce Adds a depth of flavor that’s hard to resist.
- 1 teaspoon paprika A hint of warmth and color.
- 1 cup sour cream Provides that creamy, indulgent texture.
- to taste salt and pepper Always essential.
- for garnish Fresh parsley, chopped A sprinkle of green adds brightness and freshness.
Instructions
Preparation
- Cut the beef into bite-sized pieces and season with salt and pepper.
- In a skillet over medium heat, add a little oil and sauté the onion and garlic until fragrant and translucent. This step is optional but adds depth.
- In the crockpot, layer the sautéed onion and garlic, followed by the beef, mushrooms, beef broth, Worcestershire sauce, and paprika. Stir gently to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork-tender.
- About 30 minutes before serving, stir in the sour cream to create a creamy sauce. Adjust thickness if desired.
- Ladle the stroganoff over egg noodles or rice, and sprinkle with chopped parsley before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen. Reheat gently on the stove, adding a splash of broth if necessary.