Ingredients

Scale

For the Stew:

2 lbs beef stew meat (chuck roast or sirloin), cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

8 oz cremini or white mushrooms, sliced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 can (10.5 oz) condensed cream of mushroom soup

2 cups beef broth

½ cup sour cream

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

8 oz egg noodles or mashed potatoes for serving

Fresh parsley for garnish

Instructions

Prepare the Ingredients:

In a large skillet over medium-high heat, sear the beef in batches until browned on all sides (about 3-4 minutes per batch). Transfer to the slow cooker.

Add diced onion, minced garlic, and sliced mushrooms to the slow cooker.

Season with salt, black pepper, paprika, and dried thyme.

Stir in Worcestershire sauce, Dijon mustard, cream of mushroom soup, and beef broth. Mix well to combine.

Slow Cook the Stew:

5. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.

Finish the Dish:

6. In the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the sauce.

7. Just before serving, stir in sour cream to make the stroganoff creamy and rich.

Serve:

8. Serve over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley and enjoy!