Slow Cooker Beef Stroganoff - Serves 4-6

Adapted from: Serena Bakes

Hands-on Time: 15 minutes
Total Time: 5 - 9:30 hours
Serves 4-6 (or 8 small servings)

Ingredients

SEASONED FLOUR MIX

• 1/4 cup All-Purpose Flour
• 3/4 tsp Salt, Or To Taste
• 0.5 tsp Ground Black Pepper, Or To Taste
• 1.5 tsp Garlic Powder (optional)
• 1 tsp Onion Powder (optional)
• 1 tsp Ground Dry Mustard or Ground Mustard Seeds (optional)

MAIN INGREDIENTS

• 1 to 1.5 lb raw Beef steak or chuck (or Stir Fry or Stew Meat is ok) - try to find something with few gristles
• 1 3/4 cups Beef Broth
• 3 tsp Worcestershire Sauce
• 1 whole Onion, Sliced Thin or chopped
• 5 cloves Garlic, Minced
• 5-8 oz Mushrooms, Sliced
• 2-3 Bay Leaves
• 2-3 Fresh Thyme sprigs, or 2 tsp dried (optional)
• 8-10 oz Greek Yogurt, Sour Cream, or Skyr (after the slow-cooker is done)

ACCOMPANIMENTS

• Egg Noodles (6 oz dried will cook to serve 4), Mashed Potatoes, or Rice to serve under the stroganoff
• 1 handful Fresh Parsley, chopped (optional) (or other herbs, like Tarragon)

Directions

1. Place raw meat into crock pot. Add the seasoned flour mix. Stir until combined and most of the flour is coated onto the meat.        
2. Slowly stir in beef broth, going slow to prevent lumps.
3. Add Worcestershire sauce, onion, garlic and mushrooms, bay leaves, and thyme sprigs. Stir until combined.
4. Cover crock pot with lid and set to cook on High for 5-6 hours or Low for 7.5-9 hours.
5. Once done, turn crock pot off. Remove bay leaves and thyme sprig. 
6. Allow to cool for 20 minutes before stirring in sour cream or yogurt.
7. Serve Stroganoff over egg noodles (6 oz dried will make 4 servings once cooked), mashed potatoes or rice. Sprinkle with optional parsley.