Indulge in a comforting and creamy dish with this Easy Slow Cooker Beef Stroganoff recipe. Tender beef stew meat, savory mushrooms, and a rich sour cream sauce served over egg noodles make for a satisfying meal that practically cooks itself.
Author:nadia
Prep Time:10 minutes
Cook Time:8 hours (low) or 5 hours (high)
Total Time:8 hours 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Slow Cooker
Cuisine:American
Diet:Non-Vegetarian
Ingredients
UnitsScale
Beef Stroganoff:
2pounds beef stew meat or chuck roast (cut into 1-inch pieces)
1 medium onion (chopped)
3 cloves garlic (minced)
8ounces mushrooms (sliced)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 1/2cups beef broth
1 tablespoon cornstarch mixed with 2 tablespoons water
3/4cup sour cream
For Serving:
8ounces egg noodles (cooked separately)
fresh parsley for garnish (optional)
Instructions
Prep Ingredients: In the slow cooker, combine beef, onion, garlic, mushrooms, Worcestershire sauce, salt, pepper, paprika, and beef broth. Stir to mix.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
Thicken Sauce: In the last 30 minutes, stir in cornstarch slurry to thicken.
Finish: Just before serving, stir in sour cream until smooth. Serve over cooked egg noodles, garnish with parsley.
Notes
For extra richness, add heavy cream with sour cream.
Greek yogurt can be a lighter substitute for sour cream.
Leftovers store well in the fridge for up to 3 days.