Name: Crockpot Beef Stroganoff with Egg Pasta
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: Russian-American
Ingredients: ¼ cup all-purpose flour (optional thickener); 1 cup sour cream; 1 large onion, finely diced; 1 tsp dried thyme; 12 oz wide egg noodles; 16 oz cremini mushrooms, sliced; 2 cups low-sodium beef broth; 2 lbs beef chuck or sirloin, cut into strips; 2 tbsp Dijon mustard; 3 tbsp butter; 3 tbsp Worcestershire sauce; 4 cloves garlic, minced; Fresh parsley for garnish; Salt and pepper to taste

Indulge in Crockpot Beef Stroganoff with Egg Pasta, a creamy, comforting classic with tender beef strips, rich mushroom sauce, and silky sour cream served over buttery egg noodles. This slow-cooker version is effortless yet restaurant-quality.

Why You’ll Love This Recipe

Crockpot Beef Stroganoff with Egg Pasta is pure cozy comfort—the slow cooker transforms inexpensive beef into melt-in-your-mouth tenderness while building a deeply flavorful mushroom-onion sauce that’s enriched with tangy sour cream at the end. It’s incredibly easy with minimal hands-on time, yet tastes like you spent hours in the kitchen. Perfect for busy weeknights, family dinners, or potlucks, this hearty dish satisfies picky eaters and adults alike. The wide egg noodles soak up the creamy sauce beautifully, making every bite luxurious. Make-ahead friendly and even better as leftovers—this stroganoff will become your go-to pasta dinner.

Recipe Tips and Tricks

Sear Beef First → Adds incredible depth and color.
Use Chuck or Sirloin → Chuck for tenderness; sirloin for faster cook.
Add Sour Cream Last → Prevents curdling; stir off heat.
Deglaze Pan → Capture browned bits for richer sauce.
Cook Pasta Separately → Prevents mushy noodles.
Extra Mushrooms → Double for meatier texture.

Yield: 8 Servings

Crockpot Beef Stroganoff with Egg Pasta

Creamy, tender crockpot beef stroganoff served over egg noodles—ultimate comfort pasta.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

¼ cup all-purpose flour (optional thickener)
1 cup sour cream
1 large onion, finely diced
1 tsp dried thyme
12 oz wide egg noodles
16 oz cremini mushrooms, sliced
2 cups low-sodium beef broth
2 lbs beef chuck or sirloin, cut into strips
2 tbsp Dijon mustard
3 tbsp butter
3 tbsp Worcestershire sauce
4 cloves garlic, minced
Fresh parsley for garnish
Salt and pepper to taste

Instructions

Prep Beef → Pat strips dry; season generously with salt and pepper.
Sear Beef → Brown in hot butter 2–3 minutes per side; work in batches.
Sauté Veggies → In same pan, cook onion, mushrooms, garlic until golden.
Deglaze → Add splash broth; scrape browned bits.
Layer Crockpot → Place beef at bottom; top with mushroom mixture.
Add Liquids → Pour remaining broth, Worcestershire, mustard, thyme.
Slow Cook → Low 6–8 hours or high 3–4 hours until beef is tender.
Thicken (optional) → Mix flour with cold water; stir in last hour.
Finish Creamy → Turn off heat; stir in sour cream until silky.
Serve → Cook egg noodles; toss with butter, ladle stroganoff over, garnish with parsley!

Notes

Sear beef for richer flavor—worth the extra pan.
Add sour cream off-heat to prevent curdling.
Sauce thickens as it stands—perfect over noodles.
Leftovers reheat beautifully; add broth if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 436Total Fat 19gSaturated Fat 9gUnsaturated Fat 10gCholesterol 153mgSodium 497mgCarbohydrates 23gFiber 1gSugar 3gProtein 43g

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