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Slow Cooker Beef Stroganoff

A rich and comforting dish of tender beef, creamy sauce, and mushrooms cooked slowly for maximum flavor.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into strips
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 16 oz mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce (ensure Halal)
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste Salt and pepper
Serving Suggestions
  • as needed servings Wide egg noodles or rice for serving

Method
 

Preparation
  1. Begin by cutting the beef chuck into thin strips, ensuring they are approximately the same size for even cooking.
  2. In a skillet over medium heat, sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
Cooking
  1. In your slow cooker, add the beef strips, sautéed onion and garlic, sliced mushrooms, beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine.
  2. Set your slow cooker on low and allow it to cook for about 6-8 hours or on high for about 3-4 hours.
  3. Once the beef is tender, stir in the sour cream, mixing well until the sauce is creamy and smooth. Season with salt and pepper to taste.
  4. Spoon the beef stroganoff over cooked wide egg noodles or rice, and garnish with fresh parsley if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Gently reheat on the stovetop or microwave, adding a splash of beef broth or water.