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Beef stroganoff is a cherished classic in the realm of comfort food, celebrated for its rich, creamy sauce and tender beef. This dish has a special way of bringing warmth and satisfaction, making it a favorite among families. The combination of sautéed beef, mushrooms, and onions enveloped in a velvety sauce is not just a meal; it's an experience that evokes nostalgia and contentment. In this recipe, we’ll highlight the ease and convenience of preparing beef stroganoff in a slow cooker, allowing the flavors to meld beautifully while you go about your day.

Slow Cooker Creamy Beef Stroganoff

Discover the ultimate comfort food with this savory slow cooker creamy beef stroganoff recipe. This timeless dish combines tender beef, mushrooms, and onions in a rich, creamy sauce, perfect for family dinners or cozy nights in. With the convenience of a slow cooker, you can let the flavors meld beautifully while you focus on your day. Simple to make and delightful to enjoy, this recipe is sure to become a household favorite that brings warmth and satisfaction to your table.
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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 (button or cremini work well)

1 cup beef broth (low-sodium recommended)

1 cup sour cream (full-fat for creaminess)

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp paprika (smoky or sweet)

Salt and pepper to taste

3 tbsp olive oil (or your preferred cooking oil)

1 tbsp cornstarch (optional, for thickening sauce)

Fresh parsley, chopped (for garnish)

12 oz egg noodles or pasta of your choice

Instructions
 

Sauté the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. In batches, sear the beef until browned on all sides, about 5-7 minutes per batch. Once browned, carefully transfer the beef to the slow cooker.

    Sauté Onions and Mushrooms: In the same skillet, add the diced onion and sliced mushrooms. Sauté for approximately 5 minutes, or until they become soft and translucent. Then, add the minced garlic, cooking for about a minute more, just until fragrant. This mixture is then transferred to the slow cooker with the beef.

      Add Liquid Ingredients: In a separate mixing bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Once combined, pour this flavorful mixture over the beef and vegetables in the slow cooker. Stir gently to ensure all ingredients are well combined.

        Slow Cook: Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 3-4 hours. The goal is for the beef to be tender and easily shreds with a fork.

          Make it Creamy: About 30 minutes before you're ready to serve, stir in the sour cream until fully integrated. If you want a thicker sauce, mix cornstarch with 2 tablespoons of water to create a slurry, then stir this into the slow cooker, ensuring it's blended evenly. This will help the sauce thicken as it continues to cook.

            Cook the Noodles: While the stroganoff finishes cooking, bring a pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Once cooked, drain the noodles and set them aside.

              Serve: Once the beef stroganoff is ready, give it a taste and adjust the seasoning with salt and pepper as needed. Serve the creamy beef mixture generously over the cooked egg noodles. To garnish, sprinkle with fresh chopped parsley for a burst of color and freshness.

                - Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings

                  Enjoy this comforting and creamy dish that's perfect for a cozy dinner!