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When it comes to comfort food, few dishes can compete with a hearty bowl of beef stroganoff. This classic recipe, known for its rich and creamy sauce, tender beef, and earthy mushrooms, has a unique ability to evoke feelings of warmth and satisfaction. Whether served over egg noodles, rice, or mashed potatoes, beef stroganoff is the embodiment of cozy dining—perfect for chilly evenings or family gatherings. In this article, we will explore the background of this beloved dish and guide you through the initial steps of preparing a slow cooker version that maximizes flavor and tenderness.

Slow Cooker Creamy Beef Stroganoff

Discover the ultimate comfort food with this Cozy Comfort Slow Cooker Creamy Beef Stroganoff recipe. Perfect for chilly evenings, this classic dish features tender beef and earthy mushrooms enveloped in a rich, creamy sauce. Ideal for those with busy schedules, you can set it and forget it while the flavors meld beautifully in a slow cooker. Learn the history, key ingredients, and step-by-step instructions to create a meal that brings warmth and satisfaction to your dining table. Enjoy a bowlful of happiness that nourishes the soul!
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

12 oz egg noodles (for serving)

Instructions
 

Sear the Beef (Optional): In a large skillet over medium-high heat, add olive oil. Once hot, add the cubed beef in batches and sear until browned on all sides. Remove from heat and set aside.

    Prepare the Slow Cooker: Place the diced onion, garlic, and sliced mushrooms in the bottom of the slow cooker.

      Combine Ingredients: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, dijon mustard, thyme, paprika, salt, and pepper. Pour over the onion and mushroom mixture.

        Add Beef: Layer the seared beef on top of the mixture in the slow cooker. Do not stir.

          Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

            Make it Creamy: About 30 minutes before serving, whisk the sour cream and flour together in a bowl. Gradually stir about 1 cup of the hot beef broth mixture into the sour cream mixture to temper it, then return it to the slow cooker. Stir to combine and allow to heat through.

              Cook Noodles: In the last 15 minutes of cooking, prepare the egg noodles according to package instructions, then drain.

                Serve: Serve the creamy beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley.

                  Prep Time: 20 minutes | Total Time: 7 hours (on low) | Servings: 6-8