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Slow Cooker Beef Stroganoff with Egg Noodles

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours 50 minutes
Total Time 6 hours
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Stroganoff
  • 1 kg (2.2 lbs) beef stew meat or chuck roast, cut into strips
  • 2 cups mushrooms, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 2 tbsp cornstarch (optional, for thickening)
  • 1 cup sour cream
  • 2 tbsp fresh parsley, chopped
  • For Serving
  • 400 g (14 oz) egg noodles
  • 1 tbsp butter (optional)

Instructions
 

  • Step 1: Prepare the Ingredients : Slice the mushrooms, chop the onions, and mince the garlic. Cut the beef into even-sized strips if not already done.
  • Step 2: Load the Slow Cooker : Place the beef, mushrooms, onions, and garlic at the bottom of the slow cooker.
  • Step 3: Make the Flavor Base : In a bowl, whisk together: Beef broth ,Worcestershire sauce,Dijon mustard,Paprika,Salt u0026 pepper,Pour this mixture over the beef and vegetables.
  • Step 4: Slow Cook : Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until beef is very tender.
  • Step 5: Make the Sauce Creamy : Add sour cream and mix gently. Want it thicker? Stir in the cornstarch slurry and cook for an additional 5–10 minutes.
  • Step 6: Cook the Egg Noodles : Boil egg noodles until tender, drain, and toss with a bit of butter.
  • Step 7: Serve : Place a scoop of egg noodles in a bowl or plate. Spoon the creamy beef stroganoff over the top. Sprinkle with fresh parsley.