Crock Pot Beef Stroganoff is serious comfort food. Tender beef, mushrooms, and onions are cooked in a slow cooker and mixed with a sour cream sauce and egg noodles.
You may also like my Ground Beef Stroganoff.
I loooove this recipe! It’s hearty, rich, and unbelievably flavorful. And, the slow cooker does most of the work, making it a great recipe for those busy week nights.
Chunks of beef are simmered all day with sliced mushrooms and chopped onions in a crock pot. Then, just before serving, egg noodles, sour cream, and dijon mustard are added. Too Good!
This makes a lot. But, the leftovers are great too! 🙂
Check out the step by step recipe video for Crock Pot Beef Stroganoff below.
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Crock Pot Beef Stroganoff Recipe
Crock Pot Beef Stroganoff is serious comfort food. Tender beef, mushrooms, and onions are cooked in a slow cooker and mixed with a sour cream sauce and egg noodles.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Video
Ingredients
- 1 1/2 lb. beef stew meat*
- 1 1/4 cups low-sodium beef broth
- 2 cups (about 6 oz.) coarsely chopped white mushrooms
- 1 medium onion chopped
- 3 tbsp. Worcestershire sauce
- 2 garlic cloves minced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried dill
- 1 (12 oz.) package egg noodles
- 1 cup sour cream
- 2 tbsp. dijon mustard
Instructions
- Add the meat, broth, mushrooms, onion, Worcestershire, garlic, salt, pepper, and dill to a 6-quart oval crock pot. Stir well.
- Cover and cook on low for 8-9 hours.
- Cook the egg noodles according to their package directions.
- Add the cooked and drained noodles to the crockpot. Add the sour cream and mustard. Stir well. Cook another 15 minutes, stirring occasionally.
Notes
If the beef stew meat comes cut in large chunks, cut into smaller bite-size pieces.
Nutrition
Serving: 1portion = 1/6th of the recipe | Calories: 531kcal | Carbohydrates: 46g | Protein: 42g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 156mg | Sodium: 624mg | Potassium: 745mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 3.6mg | Calcium: 91mg | Iron: 4.7mg
I made this using venison rump roast and the carnivores at deer camp asked where i got the beef! Excellent recipe, oh, I also used a spicy beef broth for a little umph.
I fixed this last night for a pot luck dinner. Oh my gosh!! It was delicious! It was a big hit! Very easy to put together.
This is a great recipe and so easy to make. What I really like is that it’s a one-pot dish, other than the noodles, so clean up is pretty easy. I followed the directions and it turned out great! Tastes so good and you get some zing from the Worcestershire sauce and then the sour cream kind of sort of mellows it out but still all the flavors just meld together to make one fantastic dish. I’m probably going to have it with buttered bread and a side salad and that’s a full meal. Easy peasy and yummy!
This was pretty easy and my husband loved it! Said it was a triumph and is looking forward to it again soon.
Do you think this could be frozen? It is one of our favorite recipes and with baby on the way I’m trying to stick the freezer.
A little runny, but otherwise delicious. Next time will try adding the sour cream after it’s finished cooking.
I made this today. It was out standing
I made this last night for my boyfriend and it was delicious. I thought by making the noodles according to the directions on the package thinking that they may be overcooked since I had to cook it for an additional 15 minutes after adding the dijon mustard and sour cream, but it actually came out perfect. I did add cream of mushroom to thicken my recipe & used shiitake mushrooms. I also seared the stew meat and added the grillers chicken seasoning. My boyfriend ate it for dinner & breakfast this morning and still going strong. I will definitely add this to my go to throughout the week as it was quick & easy to make.
Did not care for the mustard in it
If you cook the egg noodles according to package directions and then add them to the meat mixture into the slow cooker for another 15 minutes aren’t the noodles going to become mushy?
I’m simply impressed with ingredients used as well as the ease in the preparation!!!👍👏👏
I wondered the same thing, but no – the noodles don’t get mushy. Just make sure to not overcook them in a pot of water before you add them to the Crock-Pot. I think maybe because there isn’t a lot of liquid in the crock pot that maybe that’s why the noodles don’t continue cooking to where they’re mushy? That’s just a guess on my part but mine turned out perfect.
My family loves this recipe. So easy and yummy
I would like to keep the noodles separate… any suggestions to make sure sauce thickens?
Nice idea, but it needs a little help. It didn’t thicken up at all, so I added some milk and flour. It needed a flavor adjustment too. I add a teaspoon of sugar, and a teaspoon of Morton Season All. It still didn’t thicken up much but it was tasty.