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Creamy Slow Cooker Beef Stroganoff (Easy Homestyle Dinner)

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This creamy slow cooker beef stroganoff delivers tender beef and a velvety sour cream sauce with minimal effort. It’s the perfect hands-off comfort food for busy weeknights, made with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 3 tablespoons all-purpose flour
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup sour cream, at room temperature
  • 12 ounces egg noodles
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to the slow cooker.
  2. In the same skillet, add the diced onion and cook for 2-3 minutes until softened, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  3. Add the sliced mushrooms to the skillet (add a tiny splash of beef broth if dry). Cook for 4-5 minutes until they release their liquid and start to brown. Transfer to the slow cooker.
  4. Pour the beef broth into the skillet and bring to a simmer, scraping up all the flavorful bits. Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and salt. Pour this mixture over the beef and vegetables in the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. About 30 minutes before serving, whisk the flour into the cooking liquid to thicken the sauce (remove a cup of liquid, whisk in the flour, then stir back into the slow cooker).
  6. About 15 minutes before serving, turn the slow cooker to warm or low. Add the softened cream cheese cubes and stir until completely melted. Then stir in the sour cream until smooth.
  7. While the sauce finishes, cook the egg noodles according to package directions in salted boiling water. Drain well.
  8. Spoon the creamy beef stroganoff over the hot egg noodles. Garnish with fresh parsley if desired. Serve immediately.

Notes

Don’t skip browning the meat for maximum flavor. Use room temperature dairy to prevent curdling. For a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving. Leftovers keep for up to 3 days in the refrigerator and can be frozen for up to 3 months (without noodles).

Nutrition

Keywords: beef stroganoff, slow cooker, creamy, comfort food, easy dinner, weeknight meal, homestyle

Find it online: https://lunafeast.com/creamy-slow-cooker-beef-stroganoff-easy-homestyle-dinner/