Creamy Crockpot Beef Stroganoff with Egg Noodles Recipe
This Creamy Crockpot Beef Stroganoff is a comforting and delicious slow-cooked meal featuring tender chunks of beef simmered with mushrooms and onions in a rich, creamy mushroom sauce, served over egg noodles for a classic, hearty dinner perfect for family gatherings or weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Vegetables
- 1½ lbs stewing beef or chuck roast, cut into 1-inch cubes
- 1 small onion, finely diced
- 8 oz (225 g) mushrooms, sliced
Sauce and Seasoning
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley (optional)
- ¾ cup sour cream (added at end)
Side
- 8 oz egg noodles (cooked separately)
Instructions
- Prepare the beef and onion. Add the beef cubes and finely diced onion to the slow cooker, which will form the flavorful base of the dish.
- Add mushrooms. Toss in the sliced mushrooms evenly over the beef and onion to enhance the earthiness and texture.
- Mix in the sauce ingredients. Pour in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, black pepper, and dried parsley (if using). Stir everything gently to combine the flavors well.
- Slow cook until tender. Cover the slow cooker and cook on Low for 6–8 hours or on High for 4–5 hours, allowing the beef to become fork-tender and the flavors to meld perfectly.
- Add sour cream. In the last 15–30 minutes of cooking, stir in the sour cream and let it warm through completely to create the creamy texture typical of stroganoff.
- Cook egg noodles. While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions, then drain them thoroughly.
- Serve. Serve the hot beef stroganoff by spooning it generously over the cooked egg noodles, making sure to combine the rich sauce with the pasta for every bite.
Notes
- For a thicker sauce, you can mix a tablespoon of cornstarch with cold water and stir it into the stroganoff during the last hour of cooking.
- Use sour cream at the end of cooking to prevent curdling and maintain a smooth sauce.
- You can substitute the cream of mushroom soup with homemade mushroom sauce for a fresher taste.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Consider adding fresh parsley as a garnish for added color and flavor.
