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Hearty Slow Cooker Beef Stroganoff

A comforting dish featuring tender beef in a rich, creamy sauce served over egg noodles, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef stew meat
  • 1 medium onion, chopped
  • 3 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 2 tablespoons flour
  • 12 oz egg noodles
  • 2 tablespoons butter

Method
 

Preparation
  1. In a slow cooker, combine the beef stew meat, chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, salt, and pepper.
  2. Cover and cook on low for 7 to 8 hours or until the beef is tender and easily pulls apart.
  3. In a small bowl, mix together the sour cream and flour. Stir this mixture into the slow cooker and let it cook on low for another 30 minutes.
  4. Meanwhile, cook the egg noodles according to package instructions, then drain and toss them with butter.
  5. Serve the savory beef stroganoff over the buttery egg noodles and enjoy.

Notes

For serving, pair with crusty bread or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently. Can freeze for up to 2 months.