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When it comes to comfort food, few dishes evoke warmth and nostalgia quite like beef stroganoff. The "Cozy Comfort Slow Cooker Creamy Beef Stroganoff" takes this classic meal to new heights, making it an ideal choice for family dinners or gatherings. This dish combines succulent pieces of beef with earthy mushrooms, all enveloped in a rich and creamy sauce that pairs perfectly with egg noodles or rice. Best of all, its preparation in a slow cooker means you can enjoy this hearty meal without spending hours in the kitchen.

Slow Cooker Creamy Beef Stroganoff

Indulge in the warmth of Cozy Comfort Slow Cooker Creamy Beef Stroganoff, the ultimate comfort food for family dinners. This delightful dish combines tender beef, earthy mushrooms, and a rich creamy sauce, making mealtime a cozy experience. With minimal prep, you can set your slow cooker and let the flavors meld throughout the day. Perfect for busy lifestyles, this hearty meal is not just delicious; it’s a nostalgic embrace of home-cooked goodness. Enjoy each bite served over egg noodles or rice for the perfect finish.
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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)

2 cups beef broth (low-sodium preferred)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika (smoked paprika adds a nice flavor)

Salt and black pepper to taste

1 cup sour cream (full-fat for creaminess)

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 But Recommended): In a large skillet over medium-high heat, pour in the olive oil. Once the oil is shimmering, add the cubed beef in batches to avoid overcrowding. Sear until browned on all sides (about 3-4 minutes per side). Once done, transfer the beef to a plate and set aside.

    Prepare the Slow Cooker: In the bottom of the slow cooker, layer the diced onion, minced garlic, and sliced mushrooms evenly. This will serve as a flavor base for the beef.

      Combine Ingredients: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, and a pinch of salt and black pepper. Pour this mixture over the onion and mushroom layers in the slow cooker, ensuring everything is well coated.

        Add Beef: Gently place the seared beef cubes on top of the mixture in the slow cooker without stirring—this will help the beef stay moist and lock in the flavors during cooking.

          Cook: Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender.

            Make it Creamy: About 30 minutes before you're ready to serve, combine the sour cream and flour in a bowl until smooth. Gradually whisk in about 1 cup of the hot beef broth mixture from the slow cooker to temper the sour cream, preventing curdling. Return this mixture to the slow cooker, stirring gently to combine. Cover and allow to heat through.

              Cook Noodles: During the last 15 minutes of the beef stroganoff cooking time, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Once cooked, drain and set aside.

                Serve: Serve the creamy beef stroganoff generously over the cooked egg noodles. Sprinkle with freshly chopped parsley for a pop of color and freshness.

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

                    - Presentation Tips: For an appealing presentation, use deep bowls to serve the stroganoff, allowing the creamy sauce to pool around the noodles. Garnish each serving with a sprinkle of parsley and a twist of black pepper for added flair. Enjoy!