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Slow Cooker Beef Stroganoff

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This Slow Cooker Beef Stroganoff is a rich and creamy comfort food classic made easy. With tender chunks of beef, savory mushrooms, and a velvety sour cream sauce served over egg noodles, it’s a perfect set-it-and-forget-it family dinner.

Ingredients

  • 2 pounds beef stew meat (cut into chunks)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 12 ounces egg noodles (cooked, for serving)
  • Fresh parsley for garnish

Instructions

  1. Place the beef, diced onion, minced garlic, and sliced mushrooms into the slow cooker.
  2. Add cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and black pepper. Stir to combine.
  3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
  4. About 30 minutes before serving, stir in the sour cream until fully incorporated.
  5. Cook the egg noodles according to package instructions.
  6. Serve the beef stroganoff over the cooked noodles and garnish with fresh parsley.

Notes

  • For extra richness, use a chuck roast cut into cubes.
  • Greek yogurt can be substituted for sour cream for a lighter option.
  • Great over mashed potatoes or rice as an alternative to noodles.
  • Add more mushrooms or stir in peas/carrots for variation.
  • Avoid freezing with sour cream—freeze without it and stir it in fresh when reheating.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-beef-stroganoff/