Description
A rich and creamy beef stroganoff made effortlessly in a slow cooker, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a slow cooker, combine the beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, paprika, salt, and pepper.
- Cover and cook on low for 7-8 hours or until the beef is tender.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the slow cooker and cook for an additional 30 minutes to thicken the sauce.
- Remove from heat and stir in the sour cream until well combined.
- Serve over egg noodles or rice.
Notes
- For a richer flavor, sear the beef in a skillet before adding it to the slow cooker.
- Feel free to add vegetables like carrots or peas for extra nutrition.
- This dish can be made ahead of time and reheated for easy meals.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg