Crock Pot Beef Stroganoff Recipe – Easy Slow Cooker Comfort Food Dinner
Crock Pot beef stroganoff is the ultimate comfort food made easy! Tender beef and mushrooms are slow-cooked in a rich, creamy sauce and served over egg noodles for a hearty, flavorful dinner. Perfect for weeknight meals, family gatherings, or cozy nights when you want a classic dish with minimal effort.
Equipment
- Crock pot / slow cooker
- Skillet (for browning beef)
- Wooden spoon
- Knife + cutting board
- Measuring cups & spoons
Ingredients
- 2 lbs beef stew meat or chuck roast, cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt & pepper to taste
- 1 cup sour cream
- 12 oz egg noodles (cooked separately)
- Fresh parsley for garnish
Instructions
- Brown Beef: Heat oil in skillet. Brown beef cubes until golden. Transfer to crock pot.
- Sauté Aromatics: In same skillet, sauté onion, garlic, and mushrooms. Deglaze with a splash of broth or red wine.
- Add to Crock Pot: Transfer aromatics to crock pot. Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until beef is tender.
- Finish Sauce: Stir in sour cream just before serving. Adjust seasoning.
- Serve: Ladle stroganoff over cooked egg noodles or rice. Garnish with parsley.
Notes
- Always brown beef first for deeper flavor.
- Add sour cream at the end to prevent curdling.
- Cook noodles separately to avoid mushiness.
- Deglaze skillet with red wine for extra richness.
- Store leftovers for 3–4 days; freeze sauce (without noodles) for up to 2 months.