Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff

Slow-cooked beef turns tender in a rich mushroom gravy, finished with a swirl of sour cream.

Total 7 hr 20 min Makes 6 servings Calories 480/serving

Dietary

Nut free

Allergens

Dairy, Wheat

Chunks of beef stew meat simmer for hours with mushrooms, onions, and beef broth until fork-tender, then get stirred with sour cream for a tangy, creamy finish. Ladled over egg noodles, this hands-off slow cooker dinner is suited for weeknight family meals with minimal prep.

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cremini mushrooms, sliced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 12 ounces egg noodles
  • 2 tablespoons fresh parsley, chopped

Method

  1. Toss the beef stew meat with flour, salt, and pepper in a bowl until evenly coated.

  2. Place the beef, mushrooms, onion, and garlic into a 6-quart slow cooker.

  3. Whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce, then pour over the beef and vegetables. Stir to combine.

  4. Cover and cook on low for 7 to 8 hours, until the beef is fork-tender.

  5. About 20 minutes before serving, cook the egg noodles in a large pot of salted boiling water according to package directions, then drain.

  6. Whisk the cornstarch and water together in a small bowl to make a slurry, then stir it into the slow cooker. Cover and cook on high for 10 minutes to thicken.

  7. Stir the sour cream into the slow cooker until fully incorporated and the sauce is smooth.

  8. Serve the beef stroganoff over the cooked egg noodles, garnished with chopped parsley.

Rate this recipe

★ 4.8 (1)

Crock Pot Beef Stroganoff

Chunks of beef stew meat simmer for hours with mushrooms, onions, and beef broth until fork-tender, then get stirred with sour cream for a tangy, creamy finish. Ladled over egg noodles, this hands-off slow cooker dinner is suited for weeknight family meals with minimal prep.

7 hr 20 min 6 servings 480 cal

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cremini mushrooms, sliced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 12 ounces egg noodles
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Toss the beef stew meat with flour, salt, and pepper in a bowl until evenly coated.

  2. 2

    Place the beef, mushrooms, onion, and garlic into a 6-quart slow cooker.

  3. 3

    Whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce, then pour over the beef and vegetables. Stir to combine.

  4. 4

    Cover and cook on low for 7 to 8 hours, until the beef is fork-tender.

  5. 5

    About 20 minutes before serving, cook the egg noodles in a large pot of salted boiling water according to package directions, then drain.

  6. 6

    Whisk the cornstarch and water together in a small bowl to make a slurry, then stir it into the slow cooker. Cover and cook on high for 10 minutes to thicken.

  7. 7

    Stir the sour cream into the slow cooker until fully incorporated and the sauce is smooth.

  8. 8

    Serve the beef stroganoff over the cooked egg noodles, garnished with chopped parsley.