Print

Crock Pot Beef Stroganoff

A bowl of Crock Pot Beef Stroganoff served over wide egg noodles, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and comforting beef stroganoff recipe made in your slow cooker. Tender beef and mushrooms in a creamy sauce served over egg noodles.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch pieces
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley, for garnish
  • 12 ounces egg noodles, cooked

Instructions

  1. In a bowl, toss beef pieces with flour, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown beef on all sides. Transfer beef to your slow cooker.
  3. Add onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in beef broth and Worcestershire sauce. Pour this mixture over the beef in the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
  6. About 30 minutes before serving, stir in the sour cream.
  7. Serve hot over cooked egg noodles, garnished with fresh parsley.

Notes

  • For an extra creamy sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the sauce during the last 30 minutes of cooking.
  • Ensure your sour cream is at room temperature before stirring it in to prevent curdling.

Nutrition

Find it online: https://devourdish.com/crock-pot-beef-stroganoff/