Slow Cooker Beef Stroganoff

Name: Slow Cooker Beef Stroganoff
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tbsp. canola oil; 1 lb. sirloin, thinly sliced; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 3 tbsp. all-purpose flour; 4 tbsp. (1/2 stick) unsalted butter; 1 lb. mushrooms, sliced; 1/2 c. chicken stock; 2 tbsp. dry vermouth; 1/2 c. sour cream; 2 tbsp. Dijon mustard; 1 tbsp. Worcestershire sauce; 12 oz. egg noodles, cooked according to package directions; Chopped fresh flat-leaf parsley, for garnish

This simple slow-cooked meal is plate-lickingly good!

By Christopher MichelPublished: Oct 16, 2023

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IAN PALMER for Country Living

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs 20 mins

Want something hearty, filling, and full of flavor, but don't have time for our stovetop beef stroganoff? You can make a just-as-delicious version in your slow cooker!

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Ingredients

1 Tbsp. canola oil
1 lb. sirloin, thinly sliced
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
3 Tbsp. all-purpose flour
4 Tbsp. (1/2 stick) unsalted butter
1 lb. mushrooms, sliced
1/2 cup chicken stock
2 Tbsp. dry vermouth
1/2 cup sour cream
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
12 oz. egg noodles, cooked according to package directions
Chopped fresh flat-leaf parsley, for garnish

Directions

1. Step 1Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season sirloin with salt and pepper. Cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
2. Step 2Add onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Add butter and mushrooms. Cook, stirring occasionally, until mushrooms just begin to steam, 1 to 2 minutes. If necessary, transfer ingredients to slow cooker. Stir in stock. Cook until beef is tender 2 to 3 hours on high and 4 to 6 hours on low.
3. Step 3Stir in vermouth, sour cream, mustard, and Worcestershire sauce. Season with salt and pepper. Serve over egg noodles, garnished with parsley.