Do I have to sear the beef first, or can I put it directly in the slow cooker?

If you want to make this dish even easier, you can definitely pop the beef in the slow cooker without searing it. The sear gives the beef a little extra pop of flavor, but I promise it will still be melt in your mouth delicious even without the sear.

Hey, I like mushrooms! How do I add them?

And I support your right to like mushrooms! If you are using fresh mushrooms, slice up about 8 ounces and sear them along with the beef and add them in with the other ingredients. If you are using canned mushrooms, add them when you add the noodles.

Why can't I take the lid off my slow cooker while it's cooking?

I know, it is SO TEMPTING. But slow cookers work by cooking things at a super low temperature for a long time, and even taking the lid off for a few seconds can lower that already low temperature quickly, and it takes a while to build back up. My slow cooker has a glass lid, so I content myself with just peeking through the glass!

Have a question that I didn't cover?

Pop your question in the comments section below and I promise to answer pronto!

Slow Cooker Beef Stroganoff

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This fix it and forget it recipe for creamy slow cooker beef stroganoff is an easier and more economical version of this classic dish, with all the same flavor!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 45 minutes
Yield: 6 1x
Category: Dinner
Method: Slow Cooker
Cuisine: Russian

Ingredients

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1 tablespoon olive oil
2 pounds beef chuck steak, cut into cubes
Sea salt and pepper
2 tablespoons tomato paste
2 cloves chopped garlic
1 sweet onion, peeled and diced
1 tablespoon grainy mustard
1 tablespoon Worcestershire sauce
2 cups chicken broth
4 ounces sour cream
2 ounces cream cheese cut into small cubes, room temperature
4 tablespoons cornstarch
12 ounces wide egg noodles
Chopped fresh parsley for garnish (optional)

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Instructions

Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Add the beef to your slow cooker.
Place beef, tomato paste, garlic, onion, mustard, Worcestershire sauce and 1 ½ cups of the chicken broth into your slow cooker and cook on low for 8 hours until the beef is tender. No taking the lid off!
When you are ready for dinner, combine the cornstarch with the remaining ½ cup of broth. Pour into the slow cooker, give it all a good stir, turn the heat to high, cover it up and let it cook for 20 minutes so the liquid has a chance to thicken.
Meantime, cook the egg noodles according to package directions and drain.
Take the lid off of the slow cooker and stir in the sour cream and cream cheese until the sauce is nice and smooth. Add the cooked noodles and stir again. Taste and season with salt and pepper as needed.
Divide among bowls, sprinkle with parsley and serve!

Find it online: https://www.framedcooks.com/slow-cooker-beef-stroganoff/