Description

This Slow Cooker Beef Stroganoff is a rich and creamy comfort dish perfect for a hearty family meal. Tender chunks of beef simmered with mushrooms, onions, and a flavorful broth create a savory sauce, finished with sour cream and served over egg noodles. The slow cooker method ensures melt-in-your-mouth beef and effortless cooking, delivering classic flavors with minimal hands-on time.

Ingredients

Scale

Beef and Vegetables

2 lbs beef chuck roast or stew meat, cut into chunks
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced

Sauce

2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp cornstarch (optional, for thickening)
1 cup sour cream (full-fat recommended)

Serving

12 oz egg noodles (for serving)
Fresh parsley (optional garnish)

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Instructions

Prepare ingredients: Cut the beef into chunks, dice the onion, mince the garlic, and slice the mushrooms. These foundational ingredients build the hearty base of the stroganoff.
Add to slow cooker: Place the beef, onion, garlic, and mushrooms into the slow cooker pot, layering the ingredients evenly to ensure balanced cooking.
Mix sauce: In a separate bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Pour this mixture evenly over the beef and vegetables in the slow cooker to infuse flavor during cooking.
Slow cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is very tender and easily shredded with a fork.
Thicken sauce (optional): If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir this into the slow cooker and cook on high for an additional 15–20 minutes until the sauce thickens.
Finish with sour cream: Stir in the sour cream during the last 10–15 minutes of cooking. Be careful not to boil after adding sour cream to prevent curdling and maintain a creamy texture.
Prepare noodles: Meanwhile, cook egg noodles according to package instructions until al dente, then drain.
Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired for a pop of color and freshness.

Notes

For deeper flavor, sear the beef in a hot skillet before adding it to the slow cooker to develop a caramelized crust.
Add a splash of white wine to the sauce mixture for a more classic Stroganoff flavor.
Greek yogurt can be substituted for sour cream (add at the end) for a lighter or tangier finish.
Adjust salt and pepper according to taste, especially if using store-bought beef broth with varying sodium levels.
Do not boil after adding sour cream to avoid curdling; gently warm the dish instead.