Easy Slow Cooker Beef Stroganoff

Indulge in Easy Slow Cooker Beef Stroganoff, a creamy, comforting dish with tender beef and mushrooms in a rich sauce. This hassle-free, Russian-inspired meal is perfect for busy nights, served over egg noodles for cozy dinners.

Why You’ll Love This Recipe

Easy Slow Cooker Beef Stroganoff is a warm, hearty dish that brings classic Russian comfort to your table with minimal effort. The slow cooker transforms tough beef into tender, melt-in-your-mouth bites, enveloped in a creamy, savory sauce with earthy mushrooms. Perfect for busy weeknights or cozy family dinners, this budget-friendly recipe is a crowd-pleaser, offering rich flavors that feel indulgent yet are simple to prepare. Its versatility allows for easy ingredient swaps to suit dietary needs, and it pairs beautifully with noodles or rice, making it a timeless favorite for all.

Recipe Tips and Tricks

• Brown the Beef: Sear beef before slow cooking to lock in flavor and enhance texture.
• Add Sour Cream Last: Stir in sour cream after cooking to prevent curdling and ensure creaminess.
• Slice Mushrooms Evenly: Uniform slices ensure consistent cooking and a balanced bite.
• Deglaze the Pan: Use broth to scrape up browned bits for a richer sauce.
• Adjust Thickness: If sauce is too thin, mix in a cornstarch slurry near the end.
• Prep Ahead: Chop veggies and brown beef the night before for quick morning assembly.

Yield: 8 Servings

Easy Slow Cooker Beef Stroganoff

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Easy Slow Cooker Beef Stroganoff, a creamy, hearty dish perfect for cozy, effortless weeknight dinners.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 cup sour cream
• 1 medium onion, diced
• 1 tbsp Worcestershire sauce
• 12 oz egg noodles
• 2 cups low-sodium beef broth
• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• Optional garnish: fresh parsley, chopped

Instructions

1. Prep the Beef: Trim fat from beef and cut into 1-inch cubes; season with salt and pepper.
2. Brown the Beef: In a skillet, heat olive oil over medium-high; sear beef for 3-4 minutes, then transfer to a 6-quart slow cooker.
3. Sauté Veggies: In the same skillet, sauté onion and mushrooms for 5 minutes; add garlic for 1 minute.
4. Deglaze the Pan: Add ½ cup beef broth to the skillet, scraping up browned bits; pour into slow cooker.
5. Add to Crockpot: Place sautéed veggies, remaining broth, Worcestershire sauce, and flour in the slow cooker; stir well.
6. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until beef is tender.
7. Cook Noodles: Boil egg noodles until al dente, drain, and set aside during the last 15 minutes of cooking.
8. Add Sour Cream: Stir in sour cream off heat until smooth and creamy; adjust seasoning if needed.
9. Combine with Noodles: Toss noodles with the beef and sauce, or serve sauce over noodles.
10. Serve with Flair: Plate the stroganoff, sprinkle with parsley, and enjoy this creamy, comforting dish!

Notes

• Add sour cream after cooking to prevent curdling; stir gently for a smooth sauce.
• For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 15 minutes.
• Leftovers are great over rice or mashed potatoes for a quick next-day meal.
• Use a slow cooker liner for easy cleanup after cooking.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 388Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 9gCholesterol 142mgSodium 379mgCarbohydrates 17gFiber 1gSugar 3gProtein 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: Chuck roast or stew meat becomes tender in the slow cooker; sirloin works for a leaner option.
• Mushrooms: Cremini or button mushrooms add earthy flavor; shiitake boosts umami.
• Sour Cream: Full-fat sour cream creates a rich sauce; Greek yogurt is a lighter alternative.
• Egg Noodles: Wide egg noodles hold the sauce well; pasta like fettuccine can substitute.
• Onion: Yellow onion provides a savory base; shallots offer a milder flavor.
• Garlic: Freshly minced garlic adds depth; garlic powder is a quick substitute.
• Beef Broth: Low-sodium broth controls saltiness; chicken broth works in a pinch.
• Worcestershire Sauce: Adds savory depth; soy sauce can substitute for umami.

Variations and Substitutions

• Protein Swap: Use ground beef, chicken, or tofu for a vegetarian version; adjust cook time.
• Mushroom Alternatives: Swap mushrooms for zucchini or bell peppers for a different texture.
• Dairy-Free: Use coconut cream or cashew cream instead of sour cream for a vegan option.
• Gluten-Free: Choose gluten-free noodles and ensure broth and Worcestershire sauce are gluten-free.
• Creamier Sauce: Add cream cheese or heavy cream for an extra-rich texture.
• Low-Carb: Serve over zucchini noodles or cauliflower rice instead of egg noodles.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce for heat.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat gently to avoid curdling.
• Freezer: Freeze sauce without noodles for up to 2 months; thaw in the fridge before reheating.
• Reheating: Warm on the stovetop with a splash of broth to maintain creaminess.
• Meal Prep: Store sauce and noodles separately for easy reheating and assembly.

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