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Creamy Slow Cooker Beef Stroganoff Recipe Easy 30-Minute Dinner with Egg Noodles

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A comforting and creamy beef stroganoff made effortlessly in a slow cooker, served over egg noodles. Perfect for busy nights, this recipe delivers tender beef and a rich sauce without the fuss.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch chunks
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream (full-fat; use dairy-free coconut yogurt for vegan twist)
  • Salt and freshly ground black pepper, to taste
  • 12 ounces egg noodles
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat a tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks until nicely browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
  2. In the same skillet, add the diced onion and sliced mushrooms. Cook for 5-6 minutes until softened and golden, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Transfer everything to the slow cooker on top of the beef.
  3. In a bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, and flour until smooth. Pour this mixture over the beef and mushrooms in the slow cooker. Season with salt and pepper (start with 1 teaspoon salt and ½ teaspoon pepper).
  4. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and the sauce slightly thickened. Avoid lifting the lid too often.
  5. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions (usually 7-9 minutes) until al dente. Drain and set aside.
  6. When the beef is done, stir in the sour cream gently—do not boil once sour cream is added to prevent curdling. Taste and adjust seasoning with extra salt or pepper if needed.
  7. Plate the egg noodles, spoon the creamy beef stroganoff over the top, and garnish with chopped fresh parsley.

Notes

Brown the beef before slow cooking for richer flavor. Stir in sour cream off heat or on the lowest setting to prevent curdling. Adjust seasoning gradually and taste before serving. If sauce is too thin, mix 1 teaspoon cornstarch with cold water and stir in, cooking on high for 10-15 minutes until thickened.

Nutrition

Keywords: beef stroganoff, slow cooker, creamy beef stroganoff, easy dinner, egg noodles, comfort food, crockpot recipes

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