Beef stroganoff is a dish that dances through the pages of our family cookbooks, a recipe passed down through generations here in the heartland. Originally hailing from Russia, it was introduced to American kitchens during the mid-20th century and has stayed a beloved comfort food ever since. The tenderness of beef mingling with rich, creamy sauce is what makes this dish a go-to in our home, especially during the cooler months. This easy slow cooker version simplifies the process, bringing those beloved flavors with minimal fuss. It’s a perfect blend of tradition and convenience for today’s busy lives.
This hearty beef stroganoff pairs beautifully with egg noodles or mashed potatoes, which soak up that delicious, creamy sauce. For a bit of color and lightness, I often serve it with steamed green beans or a crisp green salad on the side. Finish it off with a slice of homemade apple pie for dessert, and you’ve got a meal that’s bound to evoke memories of Sunday dinners with family.
Easy Slow Cooker Beef Stroganoff
Servings: 6
Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
8 ounces mushrooms, sliced
1 (10.75 oz) can condensed cream of mushroom soup
1 cup sour cream
2 tablespoons all-purpose flour
Egg noodles or mashed potatoes, for serving
Directions
