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Robust Slow Cooker Beef Stroganoff for a Family Feast
This deeply flavored Beef Stroganoff combines tender beef, hearty mushrooms, and a creamy sauce, all effortlessly prepared in a slow cooker.
Prep
: 10
Total
: 25 minutes
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Ingredients
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Main Ingredients
3
pounds
beef chuck roast
trimmed and cut into cubes
2
teaspoons
onion powder
for seasoning
1
teaspoon
paprika
for added color
0.5
cup
all-purpose flour
0.5
cup
vegetable oil
divided
1
cup
vegetable broth
or substitute using water
1
pound
button mushrooms
sliced
1
large
onion
finely chopped
4
cloves
garlic
minced
5
cups
beef stock
2
tablespoons
soy sauce
3
tablespoons
apple cider vinegar
3
tablespoons
brown mustard
To Thicken
0.25
cup
cornstarch
0.25
cup
water
cold
1.5
cups
sour cream
preferably full fat
For Serving
1
pound
fettuccine pasta
cooked as per package instructions
Instructions
Preparation Steps
Pat the beef cubes dry. Season with onion powder and paprika. Coat in flour thoroughly.
Heat 1/4 cup of vegetable oil in a large skillet. Sear beef cubes in batches for 2 minutes each side. Transfer beef to a slow cooker.
Deglaze skillet with vegetable broth, scraping up browned bits. Add mushrooms, onions, and garlic. Sauté for 5 minutes.
Combine beef stock, soy sauce, cider vinegar, and mustard in the slow cooker. Add sautéed vegetables.
Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
Mix cornstarch with cold water. Stir into slow cooker. Cook on high uncovered for 20 minutes.
Temper sour cream with a cup of hot liquid from the slow cooker. Stir back into the slow cooker.
Serve stroganoff over prepared fettuccine pasta.
Notes
Ensure to use fresh ingredients for optimal flavor. Refrigerate leftovers within 2 hours of cooking.