Slow Cooker Beef Stroganoff
Our easy slow cooker Beef Stroganoff combines tender beef and mushrooms in a rich, creamy sauce served over egg noodles. With just 10 minutes of prep, it's a comforting, family-friendly dinner that's perfect for busy days.
Yield: 6 servings
Calories: 357kcal
Ingredients
- 1½ lbs stewing beef or chuck roast cut into 1-inch cubes
- 1 small onion finely diced
- 8 ounces 225 g mushrooms, about 2–3 cups sliced
- 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
- 8 oz egg noodles cooked separately
Instructions
- Place the cubed beef, mushrooms, and diced onion in the slow cooker.
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and dried parsley. Stir gently to combine.
- Cover and cook on low for 6 to 8 hours, until the beef is fork-tender.
- Stir in the sour cream during the last 15 to 30 minutes of cooking, allowing it to warm through gently.
- Meanwhile, cook the egg noodles according to package instructions and drain well.
- Spoon the Beef Stroganoff over the warm noodles and serve.
Notes
- Cook on low for the most tender beef.
- Browning the beef is optional. It can add flavor, but I usually skip it to save time and cleanup.
- If you prefer you can add the mushrooms during the last hour of cooking to keep them from becoming too soft.
- Stir in the sour cream near the end to help prevent curdling.
- For a thicker sauce, mix a little cornstarch with cold water and stir it into the hot sauce before adding the sour cream.