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In the culinary world, few dishes evoke the warmth and nostalgia of home-cooked meals quite like Beef Stroganoff. This classic dish, with its rich flavors and creamy texture, has been a staple for generations, often served over a bed of egg noodles or rice. The slow cooker variation of Beef Stroganoff takes this beloved recipe to new heights, allowing the ingredients to meld together over several hours to create a dish that is not only remarkably tender but also bursting with flavor.

Slow Cooker Creamy Beef Stroganoff

Discover the warmth and nostalgia of Cozy Slow Cooker Creamy Beef Stroganoff, a classic dish that brings rich flavors and comforting textures to your table. Perfect for busy weeknights or delightful gatherings, this recipe simplifies preparation while letting the ingredients meld beautifully over hours. With tender beef, aromatic vegetables, and a creamy sauce, you can enjoy a meal that’s both satisfying and effortless. Elevate your dining experience and indulge in this timeless favorite!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 tablespoons Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

4 cups beef broth

1 tablespoon Dijon mustard

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thickening)

1 package (12 ounces) egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, brown the beef cubes in batches for about 4-5 minutes each, until nicely seared on all sides. Transfer the browned beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the chopped onion and mushrooms. Sauté until the onions are soft and translucent, about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Pour the onion and mushroom mixture over the beef in the slow cooker. Add the Worcestershire sauce, smoked paprika, dried thyme, salt, pepper, and beef broth. Stir gently to combine all ingredients.

        Cook: Cover the slow cooker and set it on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.

          Creamy Finish: About 30 minutes before serving, in a small bowl, whisk together the sour cream and Dijon mustard until smooth. If you prefer a thicker sauce, mix in the flour to the sour cream mixture. Add this mixture to the slow cooker and stir well to combine. Cook on high for an additional 30 minutes.

            Prepare the Noodles: Cook the egg noodles according to the package instructions. Drain and set aside.

              Serve: Ladle the creamy beef stroganoff over the egg noodles, garnish with freshly chopped parsley, and enjoy!

                Prep Time, Total Time, Servings:

                  15 minutes | 8 hours | 6 servings