Description
Crock Pot Beef Stroganoff is a comforting, creamy slow-cooker meal made with tender beef, mushrooms, onions, and a rich savory sauce. Served over egg noodles, it makes an easy and satisfying dinner that is perfect for busy weeknights or family meals.
Ingredients
- 1 tablespoon olive oil, plus more if needed
- 2 pounds beef chuck roast or stewing beef, trimmed
- ½ teaspoon salt
- Black pepper, to taste
- ½ cup additional beef broth
- 1 teaspoon garlic powder
- 1 medium yellow onion, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 12 ounces mushrooms, sliced
- 2 cups beef broth, divided
- 8 ounces sour cream
- 3 tablespoons cornstarch
- 12 ounces egg noodles, cooked
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Season the beef with salt and black pepper.
- Brown the beef in the skillet in batches, adding more oil if needed. Transfer the browned beef to a 6-quart slow cooker.
- Pour the additional beef broth into the skillet and scrape up any browned bits from the bottom.
- Add the additional beef broth, garlic powder, diced onion, Dijon mustard, Worcestershire sauce, mushrooms, and 1½ cups of beef broth to the slow cooker.
- Stir gently to combine the ingredients.
- Cover and cook on high for about 4 hours, or until the beef is tender.
- Mix the remaining ½ cup beef broth with the cornstarch until smooth.
- Stir the cornstarch mixture into the slow cooker during the final portion of cooking and allow the sauce to thicken.
- Stir in the sour cream until the sauce is creamy and well combined.
- Taste and adjust the salt and black pepper as needed.
- Cook the egg noodles separately according to package directions and drain well.
- Serve the creamy beef stroganoff over the cooked egg noodles.
Notes
- Serve the stroganoff hot over egg noodles for the classic combination.
- Add chopped fresh parsley on top for freshness and color.
- A simple green salad or steamed vegetables make excellent side dishes.
- Crusty bread is great for soaking up the creamy sauce.
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3–4 days.
- For the best texture, store the noodles separately from the stroganoff.
- Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce becomes too thick.
- Freeze the beef and sauce without the noodles for up to about 3 months. Thaw overnight in the refrigerator and reheat gently