Scale

2 lbs beef stew meat or chuck roast, cut into chunks

1 small onion, diced

8 oz mushrooms, sliced

3 cloves garlic, minced

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 tbsp Dijon mustard

1 cup sour cream

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

12 oz egg noodles, cooked

Fresh parsley for serving

1. Add beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, paprika, salt, pepper, and Dijon mustard to the slow cooker. Stir lightly.

2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is very tender.

3. If thicker sauce is desired, stir in cornstarch slurry and cook 15 minutes more.

4. Turn off heat and stir in sour cream until creamy.

5. Serve stroganoff over cooked egg noodles and top with fresh parsley.

Use chuck roast for the most tender results.

Skip mushrooms if preferred or replace with extra onions.

Add egg noodles directly into the slow cooker only if fully cooked — do NOT add them dry.

This dish reheats wonderfully and thickens even more the next day.

Keywords: slow cooker beef stroganoff, crockpot stroganoff, tender beef noodles, creamy beef dinner