Name: Slow Cooker Simple Beef Stroganoff
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes; 1 tablespoon olive oil (for searing, optional); 1 medium onion, chopped; 2 cups sliced cremini mushrooms (about 8 oz); 2 garlic cloves, minced; 1 ½ cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard (optional, for tang); Salt and pepper to taste (about ½ teaspoon each); 1 cup sour cream; 2 tablespoons all-purpose flour (or cornstarch); 12 oz wide egg noodles; Fresh parsley, chopped (for garnish)

This Slow Cooker Beef Stroganoff is a creamy, savory delight! Tender beef simmers with mushrooms and onions in a rich sour cream sauce. Effortlessly made in the crockpot, it’s served over egg noodles for a hearty, comforting meal. Perfect for busy days, this classic dish delivers big flavor with little fuss.

Recipe Tips and Tricks

Sear the Beef: Browning the beef first adds depth—don’t skip it if you’ve got time!
Mushroom Prep: Slice them evenly for consistent texture; fresh is best for flavor.

Thicken at the End: Stir in the sour cream slurry after cooking to avoid curdling.
Noodle Timing: Cook noodles just before serving so they stay al dente.
Low Heat Wins: Cooking on low keeps the beef tender and the sauce silky.

Why You’ll Love This Recipe

Get ready to swoon over this Slow Cooker Beef Stroganoff—it’s pure comfort in a bowl! You’ll love how the crockpot transforms humble beef into melt-in-your-mouth perfection, mingling with earthy mushrooms and a luscious, tangy sour cream sauce that’s downright addictive. It’s the kind of dish that feels like a warm hug after a long day, with minimal effort on your part—just toss it in and let the slow cooker do its thing.

The rich, savory flavors deepen as it cooks, making every bite a cozy delight, especially when spooned over a bed of egg noodles. Whether you’re feeding a family or craving a solo indulgence, this recipe is a winner—easy, satisfying, and packed with that classic stroganoff charm that keeps you coming back for more. It’s hands-off cooking at its finest!

Yield: Serves 8

Slow Cooker Simple Beef Stroganoff

Creamy beef stroganoff with mushrooms, slow-cooked to perfection, served over egg noodles—easy crockpot comfort.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil (for searing, optional)
1 medium onion, chopped

2 cups sliced cremini mushrooms (about 8 oz)
2 garlic cloves, minced
1 ½ cups low-sodium beef broth

1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional, for tang)
Salt and pepper to taste (about ½ teaspoon each)

1 cup sour cream
2 tablespoons all-purpose flour (or cornstarch)
12 oz wide egg noodles

Fresh parsley, chopped (for garnish)

Instructions

Hey, let’s make some stroganoff magic in your slow cooker! If you’ve got a few extra minutes, heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear your beef stew meat for 2-3 minutes per side until it’s got a nice golden crust—this step’s optional but adds a flavor boost! Once it’s ready, toss the beef into your crockpot.
Now, layer in the chopped onion, sliced mushrooms, and minced garlic—look at that cozy pile already! Pour in the beef broth and Worcestershire sauce, then add a dollop of Dijon mustard if you’re using it. Sprinkle with salt and pepper, give it a quick stir, and pop the lid on. Set it to low for 8 hours (or high for 4 if you’re in a hurry) and let it simmer away. The house is going to smell incredible—resist the urge to peek too much!

When it’s done, the beef should be fork-tender and the mushrooms soft. In a small bowl, whisk the sour cream with the flour until smooth—this is your creamy secret weapon. Scoop out about ½ cup of the hot broth from the crockpot, slowly stir it into the sour cream mix to temper it, then pour it all back into the pot. Stir gently until the sauce thickens up—takes just a minute or two. If it’s too thin, let it sit on “keep warm” for a bit.
While that’s settling, cook your egg noodles according to the package—usually 6-8 minutes for that perfect bite. Drain them, then serve a big scoop of stroganoff over a pile of noodles, finishing with a sprinkle of fresh parsley for that pop of green. Spoon up a bowl and dive in—this is comfort food heaven!

Notes

Don’t add sour cream at the start—it’ll curdle; wait until the end.

Taste before serving—adjust salt or add a splash of broth if needed.
Leftovers are noodle-free for freezing—cook fresh noodles when reheating!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 16gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 142mgSodium 256mgCarbohydrates 16gFiber 1gSugar 2gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Stew Meat: Chuck or sirloin cubes are ideal—affordable and tenderize beautifully in the slow cooker.
Mushrooms: Cremini or button mushrooms bring earthy depth; fresh is key, but canned work in a pinch.

Onion: Yellow onions add sweetness as they cook down; shallots are a fancy upgrade.
Beef Broth: Low-sodium keeps it balanced; homemade stock elevates the flavor.
Sour Cream: Full-fat makes it creamy and rich; Greek yogurt subs for a lighter tang.

Flour: A little thickens the sauce; cornstarch works for gluten-free needs.
Garlic: Fresh minced garlic adds punch; powder’s fine if you’re short on time.
Egg Noodles: Wide noodles soak up the sauce perfectly; rice or mashed potatoes are great alternatives.

Variations and Substitutions

This stroganoff is your canvas! Swap beef for ground beef or turkey for a quicker, budget-friendly twist—just brown it first. Vegetarian? Use portobello mushrooms or plant-based meat crumbles—they’ll soak up the sauce like champs. No sour cream? Cream cheese or heavy cream with a splash of lemon juice steps in. For a gluten-free version, skip the flour and use cornstarch, and serve over rice or GF noodles. Add a kick with paprika or a dash of hot sauce, or toss in peas or carrots for extra veggies. Want it richer? Stir in a splash of red wine with the broth. This recipe bends to your taste—make it bold, light, or anything in between!

Storage Options

Refrigerator: Store beef mixture (without noodles) in an airtight container for up to 4 days.
Freezer: Freeze the stroganoff (no noodles) for up to 3 months; thaw in the fridge overnight.