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Creamy Slow Cooker Beef Stroganoff

A delightful creamy beef stroganoff made tender in a slow cooker, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Russian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef stew meat Halal-compliant
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 1 cup sour cream
  • 2 tablespoons cornstarch (optional, for thickening)
  • Cooked egg noodles or rice for serving

Method
 

Preparation
  1. Start by dicing the onion and mincing the garlic. Slice the mushrooms and set them aside.
  2. For an extra depth of flavor, sear the beef stew meat in a hot skillet until browned on all sides. This step is optional but enhances the overall flavor.
Slow Cooking
  1. In the slow cooker, layer the beef, onions, garlic, and mushrooms.
  2. Pour in the beef broth and add the Worcestershire sauce, paprika, salt, and pepper.
  3. Cover and cook on low for 4-6 hours or on high for about 2-3 hours. The beef should be tender and easily shredded.
Final Touches
  1. About 30 minutes before serving, stir in the sour cream. If you prefer a thicker sauce, dissolve the cornstarch in a little water and mix it in at this stage.
Serving
  1. Once ready, ladle the creamy stroganoff over cooked egg noodles or rice, and garnish with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. To reheat, gently warm on the stove or microwave, adding a splash of beef broth to regain the creamy texture.