Slow cooker beef stroganoff

Rich, tender comfort that cooks itself.

There's something about coming home to a meal that's been simmering away all day, filling the house with the most incredible aroma. This beef stroganoff is exactly that kind of magic - fall-apart tender beef in a creamy, tangy sauce that's as comforting as it gets. Whether you're using your slow cooker, Instant Pot, or pressure cooker, this recipe adapts to fit your schedule. Serve it over buttery egg noodles and garnish with fresh dill for a weeknight dinner that tastes like you spent hours in the kitchen (even though you didn't).

Cook time	Up to 8 hours if slow cooking, 30 minutes active time
​Servings	6-8

Ingredients

• 2 pounds beef chuck, trimmed of excess fat

• 1 large onion, chopped

• 1 pound cremini mushrooms, sliced

• 1 cup beef stock

• 2-3 tablespoons cornstarch

• ½ cup sour cream

• 3-4 tablespoons Dijon mustard

• 2-3 sprigs dill, chopped

• Egg noodles

• Salt & pepper

Instructions

1. Season beef chuck generously with salt and pepper. For faster cooking, cut into smaller ~3-5 inch pieces.

2. Sear beef on all sides until deeply browned and crisp. Use the sear setting on your Instant Pot or brown on the stove, then transfer to your slow cooker.

3. Add mushrooms and beef stock to the pot.

4. For slow cooker: cook on low for 7-8 hours (or 4-5 hours if beef is cut smaller), or on high for 5-6 hours. For pressure cooker: Cook for 30-45 minutes.

5. About 10 minutes before serving, cook egg noodles according to package directions.

6. Ladle 1 cup of cooking liquid into a measuring cup and whisk in cornstarch until smooth. Pour back into the pot, stirring well and breaking up the beef into bite-sized pieces - it should be tender and falling apart.

7. Stir in mustard and sour cream until fully incorporated and sauce thickens. Taste and adjust seasoning with additional salt, pepper, mustard, or sour cream as needed.

8. Serve stroganoff over egg noodles, garnish with fresh dill, and enjoy!