Beef stroganoff is a dish that dances through the pages of our family cookbooks, a recipe passed down through generations here in the heartland. Originally hailing from Russia, it was introduced to American kitchens during the mid-20th century and has stayed a beloved comfort food ever since. The tenderness of beef mingling with rich, creamy sauce is what makes this dish a go-to in our home, especially during the cooler months. This easy slow cooker version simplifies the process, bringing those beloved flavors with minimal fuss. It’s a perfect blend of tradition and convenience for today's busy lives.

This hearty beef stroganoff pairs beautifully with egg noodles or mashed potatoes, which soak up that delicious, creamy sauce. For a bit of color and lightness, I often serve it with steamed green beans or a crisp green salad on the side. Finish it off with a slice of homemade apple pie for dessert, and you’ve got a meal that’s bound to evoke memories of Sunday dinners with family.

Servings: 6

2 pounds beef stew meat, cut into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
8 ounces mushrooms, sliced
1 (10.75 oz) can condensed cream of mushroom soup
1 cup sour cream
2 tablespoons all-purpose flour
Egg noodles or mashed potatoes, for serving

1. In your slow cooker, combine the beef stew meat, chopped onion, and minced garlic.

2. Stir in the beef broth, Worcestershire sauce, salt, pepper, and paprika until everything is well coated.

3. Add the sliced mushrooms and give it a gentle stir.

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

5. About 30 minutes before serving, in a small bowl, mix the sour cream and flour together until smooth. Stir this mixture into the slow cooker.

6. Add the cream of mushroom soup to the slow cooker, stirring well to combine.

7. Cover and cook on low for an additional 30 minutes to let the flavors meld and the sauce thicken.

8. Serve hot over egg noodles or mashed potatoes, and enjoy!

For a richer flavor, you can substitute the beef broth with a combination of red wine and beef broth. If you prefer a less creamy version, use Greek yogurt instead of sour cream. Vegetarians can enjoy this dish by replacing the beef with hearty vegetables like cauliflower or extra mushrooms, tossing in some beans for protein. If you're feeling adventurous, a dash of nutmeg or a splash of brandy in the sauce can add an interesting twist.

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