Beef Stroganoff Slow Cooker Family-Style

Beef Stroganoff Slow Cooker Family-Style. Toss this 1 concoction over uncooked beef cubes into a sluggish cooker, and you have a creamy meal that dares vary with each and every single outing.
This slow cooker beef stroganoff is delicious served over a partner of buttered egg noodles, but it is equally as good served on top of mashed potatoes, or steamed white rice should that be what your family favors.

Balance out the heartiness of the sauce with a simple green vegetable such as steamed green beans, roasted broccoli or a tossed salad with a light vinaigrette.

Good dinner rolls or a fresh baguette would be an excellent way to absorb any additional gravy in the bottom of the bowl. When you have a large group to feed, you can warm up the noodles or potatoes in a different dish and leave them to everyone to make their own bowl, something the kids really like to do.

Servings: 6 

Ingredients

• Beef stew meat → 2–2 1/2 pounds, cut into 1- to 1 1/2-inch pieces

• Salt → 1 teaspoon

• Black pepper → 1/2 teaspoon

• Onion → 1 small, diced into fine pieces (not a must but highly appreciated)

• Cream of mushroom soup → 1 10.5-ounce can

• Beef broth → 1 1/2 cups

• Worcestershire sauce → 2 tablespoons

• Dijon mustard → 1 tablespoon

• Minced garlic → 2 to 3 cloves (approximately 1 to 1 1/2 teaspoons)

• Dry thyme or Italian seasoning → 1 teaspoon (optional)

• Sliced mushrooms → 8 ounces, fresh or tinned and drained (optional, to add more mushroom flavor)

• Sour cream → 3/4 to 1 cup (3/4 cup is enough, add more to taste)

• Cornstarch → 2 tablespoons (not essential, to thicken, should you want it to)

• Cold water → 2 tablespoons (optional, to blend with cornstarch)

• To serve → You can enjoy it with noodles, mashed potatoes, or hot rice.

• Finely chopped fresh parsley → to garnish (optional)

Beef Stroganoff Slow Cooker: Directions

1. Season the beef: Add the uncooked beef stew pieces to the base of your slow cooker. Add salt and black pepper. When you are using chopped onion or fresh mushrooms, just sprinkle over the beef.

2. Prepare the sauce mixture: Combine the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and minced garlic in a medium bowl or a large measuring cup and whisk together. When using dried thyme or Italian seasoning, add it. Mix everything in a blender until it becomes smooth and fully combined.

3. Pour mixture over the beef: With the bowl or measuring cup held above the slow cooker, carefully pour the sauce mixture over the uncooked meat in the stew, getting it over all the meat. Scrape off any remaining bits of the mixture with a spatula.

4. Stir it: Gently stir the beef and the sauce with a spoon until the chunks are largely submerged. It does not need to be flawless, the sauce will expand as it cooks.

5. Cook slowly and at low temperature: Cover the slow cooker with the lid. Bake on LOW 7 to 8 hours or on HIGH 4 to 5 hours until beef is extremely tender and can be broken up easily with a fork.

6. Thicken the sauce when you wish: When you would like a thicker sauce, about 20 minutes before serving, combine the cornstarch with cold water in a small bowl and stir to form a slurry. Pour this into the hot sauce in the slow cooker, mix it up again, and allow it to cook 15 to 20 minutes until it becomes slightly thick.

7. Stir in the sour cream: Set the slow cooker to WARM or LOW. Add in the sour cream until the sauce is smooth and creamy. Add flavor and season with a small amount of salt and pepper as necessary.

8. Serve: Spoon the beef stroganoff into cooked egg noodles, mashed potatoes, or rice. You can garnish with fresh parsley cut in pieces, and serve hot.

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