Description
Crock Pot Beef Stroganoff Recipe
Ingredients
For the Stroganoff:
2 lbs (900g) beef stew meat, cut into bite-sized pieces
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced
2 cups (480ml) beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon smoked paprika (optional)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 cup (120ml) sour cream
1/4 cup (30g) all-purpose flour or cornstarch (for thickening)
12 oz (340g) egg noodles, cooked according to package instructions
For Garnish:
Fresh parsley, chopped
Instructions
Prepare the Crock Pot Base:
In a slow cooker, combine beef stew meat, chopped onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Stir to mix.
Slow Cook:
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the beef is tender.
Thicken the Sauce:
About 30 minutes before serving, mix the flour or cornstarch with 1/4 cup of water to make a slurry. Stir it into the crock pot to thicken the sauce.
Add the sour cream and stir until well combined. Let it cook for another 30 minutes to meld the flavors.
Cook the Noodles:
While the stroganoff finishes, cook the egg noodles according to package instructions. Drain and set aside.
Assemble and Serve:
Serve the beef stroganoff over a bed of egg noodles and garnish with fresh parsley.
Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on the stove or in the microwave, adding a splash of beef broth to loosen the sauce if needed.
Prep Time: 15 minutes
Cook Time: 6-8 hours (low)
Servings: 6
Rich and creamy, this Crock Pot Beef Stroganoff is the ultimate comfort food perfect for a busy day!
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your beef stew meat is patted dry and cut into uniform pieces for even cooking. Combine all ingredients except the sour cream, flour/cornstarch, and noodles directly in the slow cooker insert. Stir thoroughly to coat the meat. After cooking, the beef should be fork-tender. To create the slurry, whisk the flour or cornstarch with cold water until completely smooth to prevent lumps. Temper the sour cream by stirring a few spoonfuls of the hot stroganoff sauce into it before adding it all back to the pot—this prevents curdling. Finally, cook your egg noodles just before serving so they don’t become soggy.
Serving Suggestions
While classic egg noodles are perfect, this rich stroganoff pairs wonderfully with other bases. Try serving it over mashed potatoes, rice, or even creamy polenta. For a low-carb option, spoon it over cauliflower rice or zucchini noodles. Add a side of steamed green beans, roasted broccoli, or a simple crisp green salad with a vinaigrette to cut through the richness. A crusty loaf of bread is ideal for soaking up every last bit of the creamy sauce.
How-to Summary
Combine beef, onion, garlic, mushrooms, broth, Worcestershire, mustard, and spices in a slow cooker. Cook on Low for 6-8 hours. Before serving, thicken the sauce with a flour/cornstarch slurry, then stir in sour cream. Cook for an additional 30 minutes. Serve the finished stroganoff over freshly cooked egg noodles and garnish with parsley.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, chuck roast cut into cubes is excellent. Avoid very lean cuts like sirloin, as they can become tough with long cooking.
Can I make this recipe gluten-free?
Absolutely. Use cornstarch for the slurry and serve over gluten-free pasta or rice.
Why did my sour cream curdle?
Curdling happens when cold sour cream hits very hot liquid. Always temper it first by mixing with a bit of the hot sauce.
Can I add the noodles to the slow cooker?
It’s not recommended. They will absorb too much liquid and become mushy. Cook them separately.
Can I cook this on High instead?
Yes, cook on High for 4-5 hours. The beef should still be tender, but Low and slow yields the most succulent results.
Common Mistakes to Avoid
- Adding sour cream directly to the hot pot without tempering it first.
- Using flour or cornstarch without making a smooth slurry, resulting in lumps.
- Overcooking the egg noodles and adding them too early, causing them to become gummy.
- Not browning the beef and mushrooms first. While not required, a quick sear adds immense depth of flavor.
- Using low-fat sour cream, which is more prone to separating. Full-fat sour cream provides a richer, stable creaminess.
Conclusion
This Crock Pot Beef Stroganoff is a quintessential set-it-and-forget-it meal that delivers incredible flavor with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy, tender, and satisfying dinner every time. Its versatility in serving and reliable make-ahead nature makes it a foolproof recipe for busy weeknights and comforting weekend meals alike. Enjoy this classic dish that is sure to become a family favorite.