Enjoy this effortless Beef Stroganoff from the crockpot – a hearty, comforting dish that practically cooks itself!
Prep time: 15 minutes
Cook time: 4-6 hours
Beef Stroganoff is a classic Russian dish with origins dating back to the 19th century. The dish typically features sautéed beef, onions, and mushrooms in a flavorful sour cream sauce.
2 pounds of beef sirloin, cut into pieces
1 large onion, chopped
2 tablespoons garlic, minced
4 cups white mushrooms, sliced
2 cups baby portobello mushrooms, cubed
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
Salt and pepper to taste
2 cups sour cream
2 tbsp all-purpose flour
3 tbsp olive oil
Fresh parsley, chopped (for garnish)
Egg noodles or your preferred pasta
Pour the olive oil into a pan over medium heat.
Sauté the onion, garlic and beef. When cooked through transfer into your slow cooker.
Transfer the sautéed mixture to the slow cooker with the beef.
Add mushrooms, beef broth, Worcestershire sauce, Dijon mustard, and salt and pepper. Stir well.
Cover and cook on low for 6-8 hours or until the beef is tender.
About 30 minutes before serving, stir in sour cream. If the sauce needs thickening, mix a bit of flour with water and stir it in during the last hour of cooking.
Cook your choice of pasta according to package instructions.
Serve the Beef Stroganoff over the cooked pasta.
Garnish with fresh parsley for a burst of color and flavor.