Slow Cooker Beef Stroganoff
Ingredients
700 g (1½ lb) beef strips or stew beef
250 g mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
2 cups beef broth
1 can cream of mushroom soup
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and black pepper, to taste
1 cup sour cream
2 tbsp cornstarch (optional, for thickening)
Egg noodles, rice, or mashed potatoes for serving
Fresh parsley for garnish (optional)
Instructions
Add the beef strips, mushrooms, onion, and garlic to the slow cooker.
Pour in the beef broth and cream of mushroom soup.
Stir in Worcestershire sauce, paprika, salt, and pepper.
Cover and cook:
Low: 7–8 hours
High: 4–5 hours
About 20 minutes before serving, stir in the sour cream.
If you want the sauce thicker, mix cornstarch with 2 tbsp cold water and stir it in. Cook another 10–15 minutes.
Serve over egg noodles, rice, or mashed potatoes.
Optional Add-Ins
A splash of Dijon mustard for extra flavor
Cream cheese for an even richer sauce
Green peas or spinach near the end of cooking
Tip
For extra tender beef, use chuck roast cut into strips. Browning the beef in a skillet first adds deeper flavor, but it’s optional.
