Go Back

Slow Cooker Beef Stroganoff with Egg Noodles

A cozy and hearty slow cooker dish featuring tender beef, creamy sauce, and egg noodles, perfect for busy days.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Stroganoff
  • 2 pounds beef stew meat, cut into bite-sized pieces
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup mushrooms, sliced (fresh or canned) Optional, can substitute with other vegetables.
  • 1 teaspoon paprika
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • to taste Salt and pepper
  • 1 cup sour cream Add half an hour before serving.
For Serving
  • 12 ounces egg noodles Prepare according to package instructions.
  • to taste Fresh parsley, for garnish Optional.

Method
 

Preparation
  1. In your slow cooker, throw in the beef, chopped onion, minced garlic, beef broth, Worcestershire sauce, mushrooms, paprika, and a sprinkle of salt and pepper. Stir it all together.
Cooking
  1. Cover and cook on low for 7-8 hours or high for 3-4 hours. Check earlier if on high to avoid overcooked beef.
  2. A half-hour before serving, stir in the sour cream.
  3. About 15 minutes before serving, prepare the egg noodles according to package instructions. Drain and mix them into the beef stroganoff.
Serving
  1. Plop a generous helping onto plates and sprinkle fresh parsley on top if desired.

Notes

If you want an even creamier sauce, feel free to add a splash of heavy cream along with the sour cream. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently adding a splash of broth or water to loosen if necessary.