Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is the ultimate comfort food, combining tender beef, a creamy mushroom sauce, and hearty egg noodles. This easy-to-make recipe lets your slow cooker do all the work, creating a rich and flavorful dish perfect for weeknight dinners, family gatherings, or meal prep. With minimal effort and maximum flavor, this timeless classic is sure to become a favorite in your home.
Equipment
- 1 Slow Cooker (6-quart or larger, for ample space)
- 1 Large Skillet (optional, for searing the beef)
- 1 Cutting Board (for chopping vegetables and slicing beef)
- 1 Chef’s Knife (sharp knife for precise cutting)
- Measuring Cups and Spoons (to measure liquids and spices)
- Mixing Spoon or Spatula (for stirring ingredients)
- 1 Colander (to drain cooked egg noodles)
- 1 Medium Saucepan (to cook egg noodles)
- 1 Serving Utensil (like a ladle or large spoon for serving)
- 1 Optional: Whisk (for mixing cornstarch slurry if thickening the sauce)
Ingredients
For the Beef Stroganoff:
- 2 Pounds of beef stew meat (or chuck roast, cut into bite-sized pieces)
- 1 Medium onion, finely chopped
- 3 Cloves of garlic, minced
- 2 cups Beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 tsp Paprika
- ½ Black pepper
- 1 Salt
- 8 Ounces of Sliced mushrooms (button or cremini)
- 1 cup Sour cream
- 2 Tbsp Cornstarch (optional, for thickening)
- 12 Ounces of egg noodles (cooked separately)
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Tips on Ingredients:
- Beef substitutes: Ground beef or even chicken thighs can work for a lighter version.
- Sour cream alternative: Use Greek yogurt for a tangy twist.
- Noodles swap: Serve over mashed potatoes, rice, or even zucchini noodles for a low-carb option.
Instructions
Prep Your Ingredients:
- Chop the onion, mince the garlic, and slice the mushrooms.
- Season the beef with salt, pepper, and paprika.
Sear the Beef (Optional for Extra Flavor):
- Heat a skillet over medium-high heat with a splash of oil. Sear the beef until browned on the outside, then transfer to your slow cooker. This step isn’t mandatory but adds depth to the flavor.
Combine Ingredients in the Slow Cooker:
- Add the onions, garlic, mushrooms, beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker. Give it a gentle stir to mix everything evenly.
Cook Low and Slow:
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and falls apart easily.
Finish with Creaminess:
- In the final 30 minutes of cooking, stir in the sour cream. For a thicker sauce, mix 2 tablespoons of cornstarch with 3 tablespoons of water to make a slurry and stir it in as well.
Cook the Noodles:
- While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
Serve and Garnish:
- Spoon the beef stroganoff over the egg noodles. Sprinkle with fresh parsley or Parmesan cheese for an extra touch of flavor.
Notes
Meal Prep and Storage Tips
Slow Cooker Beef Stroganoff is a fantastic meal to make ahead or store for later. Here’s how to handle it:- Make Ahead: Prepare the stroganoff in your slow cooker, but wait to add the sour cream until reheating. Store the sauce and noodles separately for the freshest taste.
- Storing Leftovers: Transfer the stroganoff to an airtight container and refrigerate for up to 3-4 days. Egg noodles are best stored separately to prevent them from getting soggy.
- Freezing Tips: Freeze the sauce (without sour cream) for up to 3 months. When ready to eat, thaw overnight in the refrigerator, reheat on the stove, and stir in the sour cream before serving.
- Reheating: Warm the sauce gently on the stovetop or in a microwave, stirring occasionally to maintain its creamy texture. Add a splash of beef broth or water if the sauce thickens too much.