Slow Cooker Beef Stroganoff is a delicious, comforting dish that brings together tender beef, savory mushrooms, and a creamy sauce, all served over egg noodles. This easy recipe simmers in a slow cooker, allowing the flavors to meld together beautifully. It’s perfect for busy weekdays or cozy weekends when you want a warm, satisfying meal without much fuss in the kitchen.
Why Make This Recipe
This recipe is ideal for anyone looking for a hearty meal without spending hours preparing. The slow cooker does all the work for you, breaking down the beef until it’s melt-in-your-mouth tender. Plus, it’s made with simple ingredients that you might already have at home. Whether you’re cooking for a family dinner or meal prepping for the week, Slow Cooker Beef Stroganoff is a winner every time.
How to Make Slow Cooker Beef Stroganoff
Ingredients:
- 2 pounds beef chuck, cut into bite-sized pieces
- 8 ounces sliced mushrooms
- 1 medium yellow onion, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup full-fat sour cream
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 12 ounces wide egg noodles
Directions:
- Place the beef, sliced onion, mushrooms, and garlic into a 6-quart slow cooker. Pour the beef broth and Worcestershire sauce over the top. Add the thyme, salt, and black pepper, stirring gently to mix everything.
- Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 3½–4½ hours until the beef is fork-tender.
- About 20–30 minutes before serving, stir together the cornstarch and cold water. Add this slurry to the slow cooker, cover, and let the sauce thicken.
- Before serving, take a small amount of the hot sauce and mix it with the sour cream. Gradually stir this mixture back into the slow cooker to avoid curdling. Adjust salt and pepper if needed.
- Cook the egg noodles according to the package directions until just tender. Drain and spoon the creamy beef mixture over the noodles.
How to Serve Slow Cooker Beef Stroganoff
Serve your Slow Cooker Beef Stroganoff hot, garnished with a sprinkle of fresh parsley if desired. Pair it with a side salad or some steamed vegetables for a complete meal. The creamy sauce is perfect for coating the noodles, making every bite delicious.
How to Store Slow Cooker Beef Stroganoff
Store any leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stove until heated through. You can add a splash of beef broth to loosen the sauce if it becomes too thick.
Tips to Make Slow Cooker Beef Stroganoff
- For extra flavor, sear the beef in a hot skillet before adding it to the slow cooker.
- Feel free to add other vegetables like carrots or peas for more nutrition and color.
- If you want a lighter version, you can substitute the sour cream with Greek yogurt.
Variation
You can easily make a mushroom vegetarian version of this dish by using cooked lentils or mushrooms as a substitute for beef, and vegetable broth instead of beef broth. It still results in a creamy, delicious meal!
FAQs
1. Can I use other cuts of beef?
Yes! While beef chuck is great for slow cooking, you can use cuts like brisket or round, but they may require different cooking times.
2. Can I freeze Beef Stroganoff?
Yes, you can freeze the cooked Beef Stroganoff. Just make sure to cool it completely before transferring it to a freezer-safe container. It will last for up to 3 months in the freezer.
3. What can I serve with Beef Stroganoff?
In addition to egg noodles, you can serve Beef Stroganoff with rice, mashed potatoes, or even over a baked potato for a hearty meal.
Slow Cooker Beef Stroganoff
Ingredients
Method
- Place the beef, sliced onion, mushrooms, and garlic into a 6-quart slow cooker.
- Pour the beef broth and Worcestershire sauce over the top. Add the thyme, salt, and black pepper, stirring gently to mix everything.
- Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 3½–4½ hours until the beef is fork-tender.
- About 20–30 minutes before serving, stir together the cornstarch and cold water. Add this slurry to the slow cooker, cover, and let the sauce thicken.
- Before serving, take a small amount of the hot sauce and mix it with the sour cream. Gradually stir this mixture back into the slow cooker to avoid curdling.
- Cook the egg noodles according to the package directions until just tender. Drain and spoon the creamy beef mixture over the noodles.
