Slow Cooker Beef Stroganoff

5 from 2 votes

Tender beef, mushrooms, and a creamy tangy sauce come together effortlessly in this Slow Cooker Beef Stroganoff. Perfect for busy days and family dinners!

Prep Time10

Cook Time8

Course: Main Dish

Keyword: beef, slow cooker

Servings:

Calories: 766kcal

Ingredients

2 1/2 lbs Beef stew meat chuck, bottom roast, etc
1/2 cup All purpose flour
1 tsp Kosher salt
3/4 tsp Black pepper
16 oz Cremini mushrooms sliced
1 cup Onion diced
3 cloves Garlic minced
2 cup Beef broth low sodium
2 tbsp Dijon mustard
2 tbsp Worchestershire sauce
1/2 cup White wine
1 1/2 cup Sour cream
Parsley chopped, garnish, optional
16 oz Egg noodles

Instructions

Whisk kosher salt, black pepper, and flour together in a large bowl. Add stew meat and coat with flour mixture. Transfer beef, shaking off excess, to the slow cooker. Reserve bowl with excess flour.
1/2 cup All purpose flour, 1 tsp Kosher salt, 3/4 tsp Black pepper, 2 1/2 lbs Beef stew meat
Top the beef with onions and mushrooms.
1 cup Onion, 16 oz Cremini mushrooms
To the bowl with the flour, add white wine, beef stock, garlic, Worcestershire sauce, and Dijon mustard. Whisk well until smooth. Add to the slow cooker.
3 cloves Garlic, 2 cup Beef broth, 2 tbsp Dijon mustard, 2 tbsp Worchestershire sauce, 1/2 cup White wine
Cook on low for 8 hours or until the meat is tender.
When the stroganoff is done, remove a cup or two of the broth from the slow cooker. Turn off the slow cooker. Add the sour cream to the broth and mix well until combined. Add back to the slow cooker.
1 1/2 cup Sour cream
Next, cook the egg noodles according to the directions. When done, drain and add some oil or butter to the noodles.
16 oz Egg noodles
Serve the beef stroganoff over the noodles. Optionally, garnish with chopped parsley.
Parsley

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. For freezing, omit sour cream and add it fresh after reheating.

Nutrition