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Beef Stroganoff

Slow Cooker Beef Stroganoff is the Ultimate Comfort Food

  • Author: Homemaker's Habitat
  • Prep Time: 20 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 20 minutes
  • Yield: Serves 6
  • Category: Main Dish
  • Method: Slow Cooker

Description

This Slow Cooker Beef Stroganoff is the ultimate winter comfort food. Tender beef, mushrooms and onions are combined in a creamy, tangy sauce and served over noodles for a hearty meal. Yum!

Ingredients

Scale
  • 1 teaspoon each Kosher salt and freshly ground pepper
  • 1 1/2 lb. beef stew meat, diced into 1-inch cubes
  • 2 Tablespoons vegetable oil, divided
  • 2 cups (about 6 oz.) coarsely chopped white mushrooms
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 1/4 cups low-sodium beef broth
  • 3 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. dried dill
  • 1 (12 oz.) package egg noodles
  • 1 cup sour cream
  • 2 tbsp. dijon mustard
  • Garnishes: Juice from half of a lemon, fresh parsley

Instructions

  1. Sprinkle salt and pepper over beef cubes. 
  2. Heat 1 tablespoon vegetable oil in a large skillet or the cooking pot of a Multi-Cooker or Instant Pot over medium-high heat (use the “sauté” function if using a Multi-Cooker). When oil is hot and shimmering, sauté half of the beef cubes until browned, turning occasionally to brown on all sides. Once first half of the beef is brown, remove to a plate and continue searing the remaining beef cubes. Remove the second batch to the plate and set aside. 
  3. Add the second tablespoon of oil to the pan (or pot) and add the mushrooms and onion. Cook, stirring occasionally until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook for 1 minute more. 
  4. If using a traditional crock pot, transfer mushroom/onion mixture to the pot. Add the reserved meat, broth, Worcestershire, salt, pepper, and dill to the pot. (If using a Multi-cooker, just add everything to the pot). Stir well.
  5. Cover and cook on low for 8-9 hours.
  6. Cook the egg noodles according to their package directions.
  7. Add the cooked and drained noodles to the crockpot. Add the sour cream and mustard. Stir well. Cook another 10 minutes, stirring occasionally. If desired, add lemon juice and sprinkle with freshly minced parsley before serving. 

Notes

If you’re using a Multi-cooker and you’d prefer a quicker cooking method, cook the meat and mushroom mixture on Manual High Pressure for 15 minutes with the lid locked before doing a “Quick Release”. Then follow the recipe as written, cooking the final 10 minutes using the “Sauté” function with the lid off.

Keywords: Beef Stroganoff, Slow Cooker, Beef, Instant Pot

Find it online: https://www.homemakershabitat.com/homemakershabitat.com/2019/02/28/slow-cooker-beef-stroganoff-is-the-ultimate-comfort-food-2/