Description
A creamy and comforting Slow Cooker Beef Stroganoff made with tender beef, savory mushrooms, aromatics, smooth broth, Crystal Worcestershire Sauce, and Daisy Sour Cream, served over warm egg noodles or rice for a satisfying meal.
Ingredients
1.5 lbs beef stew meat
1 medium onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tbsp Crystal Worcestershire Sauce
1 tsp dried thyme
Salt and pepper, to taste
1 cup Daisy Sour Cream
2 tbsp cornstarch mixed with water, optional
Cooked egg noodles or rice
Fresh parsley, chopped
Instructions
Combine beef, onion, garlic, mushrooms, beef broth, Crystal Worcestershire Sauce, thyme, salt, and pepper in the slow cooker.
Cover and cook on low for seven to eight hours or on high for four to five hours until the beef is tender.
Stir in Daisy Sour Cream during the final thirty minutes and allow it to blend into the sauce.
If a thicker texture is preferred, add the cornstarch mixture and stir until the sauce thickens.
Serve over cooked egg noodles or rice and top with fresh parsley.
Notes
For deeper flavor, lightly brown the beef or sauté the onions, garlic, and mushrooms before adding them to the slow cooker.
Add Daisy Sour Cream only near the end to maintain a smooth and creamy sauce.
If the mixture becomes too thick during storage or reheating, add a small splash of broth to loosen it.
This dish stores well and tastes even richer the next day.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American