Description
This Easy Slow Cooker Beef Stroganoff delivers classic comfort food with minimal effort. Tender beef simmers in a creamy mushroom sauce, all served over buttery egg noodles. A rich, hearty meal perfect for family dinners or busy weeknights.
Ingredients
Cooking spray
2 pounds chuck or bottom round beef stew meat, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, sliced 1/4-inch thick
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 1/4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
8 ounces dried egg noodles
2 tablespoons unsalted butter, melted
1 cup full-fat sour cream (8 ounces)
2 tablespoons chopped Italian parsley leaves (optional)
Instructions
1. Prep the Slow Cooker: Lightly coat a 5-quart or larger slow cooker with cooking spray.
2. Coat the Beef: In a large bowl, toss the beef with flour, salt, and pepper until coated.
3. Add Ingredients: Transfer beef, mushrooms, onion, garlic, broth, and Worcestershire to the slow cooker. Stir to combine.
4. Slow Cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until beef is tender.
5. Cook Noodles: Boil egg noodles according to package directions. Drain and toss with melted butter.
6. Add Sour Cream: Turn off the heat. Stir sour cream into the beef mixture until smooth.
7. Serve: Spoon stroganoff over buttered noodles. Garnish with parsley if desired.
Notes
You can substitute sour cream with full-fat Greek yogurt.
For a mushroom-free version, try zucchini or bell peppers.
Store beef and noodles separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg