Description
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.
Ingredients
Scale
Beef Stroganoff:
- 2 pounds beef stew meat or chuck roast (cut into 1-inch pieces)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ cups beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- ¾ cup sour cream
For Serving:
- 8 ounces 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.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with noodles
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
