Description
This Hearty Slow Cooker Beef Stroganoff is the definition of comfort food—tender chunks of beef slow-simmered with mushrooms and aromatics in a creamy sauce, served over buttery egg noodles. It’s easy, delicious, and perfect for busy days or chilly evenings.
Ingredients
2 pounds beef chuck roast or stew meat, cut into chunks
2 cups sliced cremini or white button mushrooms
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
4 ounces cream cheese, softened
1 cup sour cream
12 ounces egg noodles, cooked separately
2 tablespoons chopped parsley (optional)
Instructions
1. In a hot skillet, sear the beef chunks on all sides for extra flavor.
2. Transfer beef to the slow cooker. Add mushrooms, onion, garlic, broth, and Worcestershire sauce. Stir gently.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
4. About 30 minutes before serving, stir in the cream cheese and sour cream. Let it melt and blend into the sauce.
5. Meanwhile, cook egg noodles according to package instructions and drain.
6. Serve the beef mixture over noodles. Sprinkle with fresh parsley if desired.
Notes
Searing the beef first builds a rich depth of flavor.
Stir in the sour cream just before serving to maintain a silky texture.
Freeze the beef mixture without noodles for best reheating results.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg