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Comfort food holds a special place in the hearts of many home cooks and families alike. It evokes feelings of warmth, nostalgia, and satisfaction, often reminding us of cherished moments spent around the dining table. Among the myriad of comfort foods, beef stroganoff stands out as a quintessential dish that combines tender meat with a creamy sauce, served over a bed of noodles or rice. This Cozy Slow Cooker Creamy Beef Stroganoff is not just a meal; it’s an experience that brings families together, making it the perfect choice for family dinners or gatherings with friends.

Slow Cooker Creamy Beef Stroganoff

Discover the perfect comfort food with this Cozy Slow Cooker Creamy Beef Stroganoff recipe. This dish combines tender beef chuck roast, aromatic veggies, and a rich, creamy sauce, making it an ideal choice for family dinners. With minimal effort, the slow cooker melds the flavors beautifully, ensuring a satisfying meal that warms the heart. Embrace the art of slow cooking and create lasting memories around the dining table with this delicious recipe.
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 tablespoons Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

4 cups beef broth

1 tablespoon Dijon mustard

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thickening)

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: Heat a large skillet over medium-high heat. Add the beef cubes in batches, searing them for about 4-5 minutes on each side until they are browned all over. Once browned, transfer the beef into the slow cooker.

    Sauté the Vegetables: Using the same skillet, add the finely chopped onion and sliced mushrooms. Sauté for about 3-4 minutes or until the onion becomes soft and translucent. Then, add the minced garlic and continue cooking for an additional minute until fragrant.

      Combine Ingredients: Pour the onion and mushroom mixture over the browned beef in the slow cooker. Next, add the Worcestershire sauce, smoked paprika, dried thyme, salt, pepper, and the beef broth. Gently stir to ensure all ingredients are well combined.

        Cook: Cover the slow cooker and set it to low for 7-8 hours, or high for 4-5 hours. The beef should become tender and easily shred with a fork when it's done.

          Creamy Finish: Approximately 30 minutes before you're ready to serve, take a small bowl and whisk together the sour cream and Dijon mustard until smooth. If you desire a thicker sauce, mix in the all-purpose flour at this stage. Add this creamy mixture to the slow cooker and stir thoroughly. Cook on high for an additional 30 minutes to meld the flavors.

            Prepare the Noodles: In a pot, cook the egg noodles as per the package instructions. Once cooked, drain them and set aside.

              Serve: To serve, ladle the creamy stroganoff generously over the egg noodles. Garnish with freshly chopped parsley for a touch of color and freshness. Dig in and enjoy your delightful meal!

                Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings