Slow Cooker Beef Stroganoff
A comforting, set-it-and-forget-it meal featuring tender beef, earthy mushrooms, and a creamy sauce, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 1 pound beef sirloin, sliced Can substitute with chuck roast for a juicier outcome.
- 1 onion, chopped
- 2 cups mushrooms, sliced Can substitute with other veggies like bell peppers or peas.
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream For a dairy-free option, use coconut cream or plant-based sour cream.
- 2 tablespoons Worcestershire sauce Use gluten-free Worcestershire for a gluten-free option.
- Salt and pepper to taste Adjust seasoning before serving.
- Egg noodles or rice for serving Traditionally served over egg noodles, but rice is also great.
Instructions
Preparation
- Start by slicing the beef sirloin into bite-sized pieces. Chop the onion, slice the mushrooms, and mince the garlic. Gather all your ingredients together for easy access.
Cooking
- Place the sliced beef, chopped onion, mushrooms, minced garlic, beef broth, Worcestershire sauce, and a generous pinch of salt and pepper into the slow cooker. Give everything a good stir to combine.
- Cover the slow cooker with its lid and choose your cooking time. You can set it to cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender and fully cooked when you’re ready to serve.
- About 15 minutes before serving, stir in the sour cream to create a rich and creamy texture for your sauce.
- Once everything is well combined and heated through, serve the beef stroganoff over cooked egg noodles or rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the microwave or gently warm it on the stove over low heat, adding a splash of beef broth if it appears too thick.
