Slow Cooker Beef Stroganoff is so easy to make in the crockpot with tender beef and fresh mushrooms in a creamy herb sauce, served over warm egg noodles for a perfect comfort food family meal. A traditional recipe from scratch with sour cream that is truly the best you'll ever have!
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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is so easy to make with tender beef and fresh mushrooms in a creamy herb sauce, served over warm egg noodles for a perfect comfort food family meal.
Course Main
Cuisine American
Keyword Beef Stroganoff, Crockpot Beef Stroganoff, Slow Cooker Beef Stroganoff
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 529kcal
Author Michelle

Equipment

Ingredients

  • 2 pounds stew meat cut into bite size pieces if necessary
  • 8 ounces sliced white mushrooms
  • 1 sweet onion diced
  • 2 teaspoons minced garlic
  • 1 cup beef broth
  • 1/2 cup white cooking wine (dry)
  • tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

After Cooking:

  • 3 tablespoons cornstarch
  • 1/2 cup beef broth
  • 1 cup sour cream
  • 8 ounces cream cheese softened and cubed
  • 12 ounces wide egg noodles cooked to package instructions

Instructions

  • Add all ingredients through black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8-9 hours.
  • About 30 minutes before serving, make a slurry out of cornstarch and broth by whisking together in a small bowl (a fork works great for this).
  • Add cornstarch slurry, sour cream, and cream cheese to slow cooker. Stir to combine.
  • Turn slow cooker to HIGH and cook for an additional 30 minutes.
  • Serve over warm noodles.

Notes

  • Make sure your beef is cut into small enough pieces to fit in your mouth in a single bite. You won't want to have to cut meat while you're eating your stroganoff.
  • If you're in a hurry, you can also cook this stroganoff for 4-5 hours on HIGH. In my experience, the flavor is still the same, but the meat is a little tougher.
  • Egg noodles are traditional in this recipe, but you can substitute them for elbow macaroni, penne, cavatappi, or whatever you have on hand.
  • Gluten free option: The stroganoff sauce is gluten free (double check your Worcestershire. If you can't find gluten free Worcestershire, you can use gluten free Tamari sauce or coconut aminos instead). Serve over gluten free noodles.
  • Storage: To store leftovers, stir remaining noodles into sauce. Cover and refrigerate for up to 4 days. Reheat in the microwave in a microwave-safe dish.
  • Freezer: To freeze, combine the "before cooking" ingredients in a freezer bag. Freeze flat in the freezer for up to 3 months. To cook, thaw in a bowl overnight. Then transfer to the slow cooker the next day and follow the remaining instructions.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 41g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 152mg | Sodium: 724mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 4mg