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Slow Cooker Beef Stroganoff

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.