Slow-Cooker Beef Stroganoff Recipe
Nothing is quite as comforting as a home-cooked crockpot meal, especially when there's a chill in the air. This recipe for slow-cooker beef stroganoff is easy to make thanks to the handy appliance. Not to mention, it's also one of the most filling and satisfying dishes you can make, meaning you won't need any sides to accompany this main course. This dish has everything from thick egg noodles to bite-sized chunks of beef and a few veggies to round things out. As you let the beef cook for hours in the seasoned juices, it soaks up so much flavor — you'll taste it in every bite.
Recipe developer Erin Johnson came up with this bomb crockpot recipe, and she shares why she loves it so much: "Beef stroganoff is the perfect meal to come home to on a cold day," adding, "It's warm, creamy, and comforting!" If that doesn't sound like something you'd want to eat by the spoonful on a brisk winter evening, then we don't know what is.
Gather the ingredients for this slow-cooker beef stroganoff recipe
The main ingredient in this recipe is beef, so it's pretty important to pick out the right kind. "I usually buy a package of precut stew meat for this. Because it cooks low and slow all day, you don't need to spend extra money on nicer cuts," Johnson advises. You will also need to pick up salt, garlic powder, onion powder, mushrooms, an onion, garlic cloves, Dijon mustard, Worcestershire sauce, beef broth, egg noodles, cornstarch, and sour cream.
Season and cook the beef
Before you add the beef to the slow cooker, you will need to season it for extra flavor. Toss it with salt, pepper, garlic powder, and onion powder. Then, grab a large skillet and partially cook the meat. Once it gets nice and brown on all sides, you can remove it from the skillet.
Brown the veggies
In the same skillet that you used to brown the meat, toss in the mushrooms and the onions. Cook them for about 3 minutes before adding the minced garlic. Continue cooking the veggies and garlic for another few minutes until fragrant.
"Browning the meat and veggies results in a greater depth of flavor but if you're in a hurry or don't want to, you don't have to," Johnson notes. "It will still taste delicious."
Add the ingredients to the slow cooker
Now, it's time to start loading the ingredients into the slow cooker. Start with the browned beef, followed by the browned veggies. Then, stir in the mustard, Worcestershire sauce, and broth. These ingredients boost the flavor, and the liquid also helps keep the meat tender as it cooks.
Set the crockpot to the low setting and cook for 6 hours.
Add the remaining ingredients
Once you reach the final half hour of cook time, grab a bowl and mix the cornstarch with ¼ cup of water. Then, add the mixture to the slow cooker and stir to combine with the other ingredients.
Next, remove ¼ cup of broth from the slow cooker and pour it into a dish with the sour cream. Stir the two together then add the mixture back into the slow cooker. "You add the broth to the sour cream to temper it and avoid separation when you add the cold sour cream to the hot beef," Johnson explains.
Be sure to mix the contents of the slow cooker well, then close the lid and let the contents cook for the last 30 minutes.
Boil the egg noodles
While you wait for the contents of the crockpot to finish cooking, go ahead and cook the egg noodles. Since each brand varies, just follow the instructions on the packaging. Once fully cooked, add the egg noodles into the crockpot with everything else.
Serve and enjoy this delicious beef stroganoff
Now, the only step left is to serve up a bowl of stroganoff and enjoy. With the noodles, broth, and beef, this meal is totally comforting and filling on its own. Still, a piece of crusty bread for dipping is always welcome.
If you have any leftovers, you'll be set for another meal. "[It] keeps in the fridge for up to 3 days," Johnson notes. We hope this meal warms your belly and keeps you feeling full when the weather takes a turn.
- 1 pound beef, cubed or in pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 package egg noodles
- 2 tablespoons cornstarch
- 1 cup sour cream
- Season the beef with salt, pepper, garlic powder, and onion powder.
- Toss the meat into a large skillet and brown it.
- Remove the beef from the skillet, then add the mushrooms and onions.
- Cook for 3 minutes, then add the minced garlic and cook until fragrant.
- Add the beef and mushroom and onion mixture to the slow cooker crock.
- Stir in the Dijon mustard, Worcestershire sauce, and beef broth.
- Cook on low for 6 hours.
- In the last half hour of cook time, mix the cornstarch with ¼ cup of warm water in a small bowl.
- Pour the mixture into the slow cooker and stir.
- Then, mix ¼ cup of the broth from the slow cooker with the sour cream in a small bowl.
- Pour the mixture into the slow cooker and stir well.
- Finish slow cooking the contents for the remaining 30 minutes.
- Meanwhile, boil the egg noodles according to the package directions.
- Once cooked, stir them into the slow cooker.
- Serve the beef stroganoff warm.
| Calories per Serving | 431 |
| Total Fat | 14.0 g |
| Saturated Fat | 6.6 g |
| Trans Fat | 0.2 g |
| Cholesterol | 115.2 mg |
| Total Carbohydrates | 49.8 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 4.6 g |
| Sodium | 450.3 mg |
| Protein | 27.6 g |
