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Easy Creamy Crockpot Beef Stroganoff

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A rich, savory, and deeply comforting beef stroganoff made effortlessly in a slow cooker. This budget-friendly, picky eater-approved recipe delivers tender beef and a velvety sauce with minimal effort.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck or round, cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream (full-fat, room temperature)
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (optional, for garnish)
  • 12 ounces wide egg noodles
  • Butter (for the noodles)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Pat beef cubes dry with paper towels. Working in batches, sear beef for 2-3 minutes per side until deeply browned. Transfer to slow cooker.
  2. Sauté aromatics: In the same skillet, reduce heat to medium. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds more. Scrape up browned bits and transfer to slow cooker.
  3. Cook mushrooms: Add sliced mushrooms to the skillet. Cook for 4-5 minutes until they release liquid and start to brown. Add to slow cooker.
  4. Make sauce: In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour over beef and vegetables in slow cooker. Stir gently to combine.
  5. Slow cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is fork-tender.
  6. Cook noodles: About 20 minutes before serving, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and toss with butter.
  7. Thicken sauce: In a small bowl, whisk 2 tablespoons flour with 1/4 cup hot cooking liquid from slow cooker until smooth. Stir slurry back into slow cooker. Cook uncovered on high for 10-15 minutes until sauce thickens.
  8. Finish with sour cream: Turn off slow cooker. Stir in room-temperature sour cream until fully incorporated. Taste and adjust seasoning.
  9. Serve: Spoon stroganoff over buttered egg noodles. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef for best flavor. Pat beef dry before searing. Let sour cream come to room temperature to prevent curdling. Thicken sauce at the end with a flour slurry. For gluten-free, use cornstarch slurry and gluten-free noodles. For dairy-free, use coconut cream and dairy-free butter.

Nutrition

Keywords: crockpot beef stroganoff, slow cooker stroganoff, creamy beef stroganoff, easy stroganoff, budget-friendly dinner, comfort food, family dinner

Find it online: https://dahliadishes.com/easy-creamy-crockpot-beef-stroganoff/