Description
This Slow Cooker Beef Stroganoff recipe is a comforting and hearty dish featuring tender beef chuck roast slow-cooked with onions, mushrooms, and a rich sour cream sauce. Served over egg noodles, it’s an easy-to-make, flavorful meal perfect for family dinners or gatherings.
Ingredients
Beef and Seasonings
- 1 tablespoon all purpose flour (or gluten-free flour)
- 2 ½ teaspoons kosher salt (divided)
- Freshly ground black pepper, to taste
- 2 pounds beef chuck roast (well trimmed and cut into chunks)
Sauté and Cooking Ingredients
- Olive oil spray
- 1 teaspoon olive oil
- 1 medium onion (chopped)
- 1 pound mushrooms (sliced)
- 1 teaspoon sweet paprika
- 1 cup beef broth (preferably low sodium)
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
- ¾ cup sour cream
Serving
- 1 pound egg noodles
Instructions
- Season the beef: In a bowl, combine the beef chunks with 1 ½ teaspoons of kosher salt, freshly ground black pepper, and all-purpose flour. Make sure the beef pieces are evenly coated with the seasoning and flour mixture.
- Sauté onions: Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add the chopped onions and sauté for 5 to 7 minutes until they soften and become fragrant. Transfer the softened onions to the slow cooker, then wipe the skillet clean.
- Brown the beef: Increase the heat to medium-high and spray the skillet generously with olive oil spray. Brown the seasoned beef chunks, cooking for about 2 to 3 minutes on each side to develop a rich crust. Transfer the browned beef to the slow cooker on top of the onions.
- Add flavorings and mushrooms: Sprinkle 1 teaspoon sweet paprika over the beef in the slow cooker. Pour in 1 cup of beef broth, add the remaining 1 teaspoon kosher salt, and 1 teaspoon Worcestershire sauce. Mix gently. Top the mixture with the sliced mushrooms and stir carefully to combine. Cover the slow cooker and cook on HIGH for 5 hours (or LOW for 8 to 10 hours) until the beef is very tender.
- Incorporate sour cream: About 30 minutes before serving, stir ¾ cup of sour cream into the slow cooker mixture until fully blended. This will create a creamy, rich sauce that complements the beef and mushrooms.
- Cook egg noodles: While the stroganoff finishes cooking, prepare 1 pound of egg noodles according to the package instructions. Drain the noodles and either serve the beef stroganoff over them or fold the noodles directly into the slow cooker before serving.
Notes
- Use gluten-free flour and Worcestershire sauce if you need this dish to be gluten-free.
- If you prefer, cook the beef stroganoff on LOW for 8 to 10 hours for more tender meat.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
- Sour cream adds creaminess and tang; avoid high-fat options if you want a lighter version.
- Egg noodles can be swapped with gluten-free pasta or rice noodles to accommodate dietary preferences.
