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Delicious slow cooker beef stroganoff served in a bowl with noodles

Hearty Slow Cooker Beef Stroganoff

A comforting one-pot meal featuring tender beef, mushrooms, and a creamy sauce served over egg noodles, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into chunks Use chuck for best flavor and tenderness.
  • 8 ounces mushrooms, sliced
  • 1 unit onion, chopped
  • 2 cloves garlic, minced Sauté for more flavor.
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream Can swap with Greek yogurt for a lighter option.
  • 12 ounces egg noodles Cook according to package instructions.
  • Salt and pepper to taste
  • Fresh parsley for garnish Use for a pop of color.

Method
 

Cooking
  1. In a slow cooker, combine beef, mushrooms, onion, garlic, beef broth, Worcestershire sauce, and Dijon mustard.
  2. Sprinkle with salt and pepper.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
  4. About 30 minutes before serving, cook your egg noodles according to package instructions.
  5. Once the beef is cooked, stir in the sour cream until well combined.
  6. Serve the beef stroganoff over the egg noodles and garnish with fresh parsley.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently, adding beef broth if needed. For a vegan twist, swap beef for lentils and mushrooms, and add more veggies.