Creamy Crockpot Beef Stroganoff Recipe Easy Tender Egg Noodles
A comforting and easy slow cooker beef stroganoff with tender egg noodles, perfect for busy weeknights. This recipe delivers rich, creamy flavors with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 8 ounces baby bella mushrooms, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream (full-fat recommended)
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add beef cubes in batches to avoid overcrowding. Sear until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
- In the same skillet, add diced onion and sliced mushrooms. Cook until softened and golden, about 5-7 minutes, stirring occasionally. Add minced garlic during the last minute to avoid burning.
- Add the cooked onions, mushrooms, garlic, beef broth, Dijon mustard, and Worcestershire sauce to the crockpot with the beef. Stir gently to mix.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is fork-tender.
- About 15 minutes before serving, mix the flour with a few tablespoons of cold water to create a smooth slurry. Stir this into the slow cooker and cook uncovered for 10-15 minutes to thicken the sauce.
- Remove the slow cooker insert from heat and stir in the sour cream until fully combined. Avoid cooking after adding sour cream to prevent curdling.
- While the sauce thickens, boil egg noodles in salted water according to package instructions (6-8 minutes) until al dente. Drain and set aside.
- Taste the stroganoff and adjust salt and pepper as needed. Serve the creamy beef mixture over the tender egg noodles, garnished with fresh parsley if desired.
Notes
Brown the beef and sauté the vegetables before slow cooking to enhance flavor. Add sour cream off the heat to prevent curdling. Cook egg noodles separately to avoid sogginess. For gluten-free, substitute flour with cornstarch and use gluten-free noodles. For vegetarian, replace beef with mushrooms or plant-based meat and use vegetable broth.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 420
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 32
Keywords: beef stroganoff, crockpot recipe, slow cooker, creamy beef stroganoff, egg noodles, easy dinner, comfort food