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
Ingredients
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.