Slow Cooker Beef Stroganoff
Craving cozy comfort food? This from-scratch Slow Cooker Beef Stroganoff is rich, creamy, and easy to make. It’s perfect for when you need the slow cooker to do most of the work, so you can have a warm, comforting dinner on the table.
Servings 6 servings
Calories 609kcal
Ingredients
Beef:
- 2 1/2 lbs chuck roast
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons oil
- 1 pound mushrooms quartered
- 1/2 medium onion diced
- 1/2 cup beef broth
Sauce:
- 1 tablespoon cornstarch
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 2 cups beef broth
- 1 cup sour cream
For Serving:
- Cooked egg noodles
- Chopped fresh parsley
Instructions
- Cut the roast into bite sized pieces, discarding any large chunks of fat.2 1/2 lbs chuck roast
- Add the flour, salt, pepper, and paprika to a large ziplock bag. Add the chunks of beef, seal the bag, and shake until all of the beef is coated in the flour.1/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika
- Heat 1 tablespoon of the oil in a large skillet. (I like to use cast iron.) Working in batches, add some of the beef chunks and cook until browned on all sides. Transfer the beef to a slow cooker. Continue browning the beef, and transferring to the slow cooker when browned.2 tablespoons oil
- Add the second tablespoon of oil to the same skillet. Add the mushrooms and onion. Cook until they start to soften, about 3-4 minutes.1 pound mushrooms, 1/2 medium onion
- Pour in the beef broth and cook for another minute, scraping up any browned bits from the bottom of the skillet.1/2 cup beef broth
- Transfer the mushroom mixture to the slow cooker. Stir into the beef, then place the lid on the slow cooker and cook for 4-5 hours on low, or until the beef is tender.
- Place the cornstarch in a small bowl. Add a few tablespoons of liquid from the slow cooker to the cornstarch and whisk to combine. Stir this mixture into the slow cooker.1 tablespoon cornstarch
- Melt the butter in a medium saucepan over medium heat. Add the flour and paprika and whisk to combine. (Don’t be alarmed if it clumps up.) Slowly whisk in the beef broth. Continue to cook, whisking frequently, until it thickens up.3 tablespoons butter, 1/2 cup all-purpose flour, 1 teaspoon paprika, 2 cups beef broth
- Once thick, turn off the heat and stir in the sour cream.1 cup sour cream
- Pour this mixture into the slow cooker and stir to combine. Let it cook for another 30 minutes.
- Serve the beef stroganoff over egg noodles and top with parsley, if desired.Cooked egg noodles, Chopped fresh parsley
Notes
If desired, you can substitute a can or two (depending on how much sauce you like) of condensed mushroom soup for the gravy at the end.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include noodles for serving.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 19g | Protein: 42g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 161mg | Sodium: 961mg | Potassium: 988mg | Fiber: 2g | Sugar: 3g