Description
Enjoy tender beef and mushrooms in a creamy sauce with this easy Slow Cooker Beef Stroganoff recipe. It’s a perfect hands-off comfort food meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- Cooked egg noodles, for serving
Instructions
- Season beef pieces with salt and pepper.
- In a skillet, heat olive oil over medium-high heat. Brown beef on all sides.
- Transfer beef to a slow cooker.
- Add mushrooms and onion to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in cream of mushroom soup, beef broth, and Worcestershire sauce. Pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
- Stir in sour cream just before serving.
- Serve hot over cooked egg noodles.
Notes
- For an extra rich flavor, you can add a splash of dry sherry to the sauce.
- If you don’t have cream of mushroom soup, you can substitute with cream of celery soup.
- Garnish with fresh parsley for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe, without noodles)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg