This easy Slow Cooker Beef Stroganoff is made from scratch using tender pieces of beef slow-cooked until tender in a creamy mushroom sauce then served over egg noodles or mashed potatoes for a complete meal!
1 ½ cups beef broth, 2 teaspoons Worcestershire sauce
Cover the slow cooker and cook on low for 6-7 hours or high for 4-5 hours until beef is tender and shreds easily.
Spoon out the beef and place it in a bowl.
Stir in the sour cream with sauce in the slow cooker and stir to combine well.
1 cup sour cream
Add the beef back into the sauce and toss to coat.
Serve over egg noodles or mashed potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.Use any favorite mushrooms: white, baby bella or cremini mushrooms.Omit the thyme if desired.Use chicken broth or vegetable stockUse Greek yogurt in place of sour cream. Use light sour cream if preferred.For thicker sauce, remove ½ cup of the broth and place it in a small bowl and stir in the cornstarch. Then add it back to the slow cooker and cook for about 15 minutes until thickened.