SLOW-COOKER BEEF STROGANOFF OVER EGG NOODLES

Tender beef slowly cooked with mushrooms, onions, garlic, and a rich creamy sauce, then served over buttery egg noodles. A comforting, hearty family dinner with classic Stroganoff flavor.

Ingredients

For the Beef Stroganoff:

• 2 lb (900 g) beef chuck roast, cut into 1½-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 4 oz (115 g) cream cheese, softened
• ½ cup sour cream
• ¼ cup heavy cream
• 2 tbsp chopped fresh parsley

For the Egg Noodles:

• 12 oz (340 g) wide egg noodles
• 2 tbsp butter
• ¼ tsp salt
• 1 tbsp chopped fresh parsley

Optional:

• ½ cup grated Parmesan cheese
• Extra black pepper for serving

Directions

1. Prepare the beef

Pat the beef cubes dry with paper towels. Season with salt, black pepper, paprika, and onion powder.

For extra flavor, heat the olive oil in a large skillet over medium-high heat and sear the beef in batches for 2–3 minutes per side until browned.

You don’t need to cook the beef through at this stage.

2. Add everything to the slow cooker

Place the sliced onion and mushrooms in the bottom of a 6-quart slow cooker.

Add the browned beef and minced garlic.

Pour in the beef broth and Worcestershire sauce. Add Dijon mustard and dried thyme.

Stir gently to combine.

3. Slow cook

Cover and cook on:

• LOW for 7–8 hours, or
• HIGH for 3½–4½ hours

The beef should be very tender and easy to pull apart with a fork.

4. Thicken the sauce

About 30 minutes before serving, whisk the flour with 3 tablespoons of cold water until completely smooth.

Stir the mixture into the slow cooker.

Add the softened cream cheese and heavy cream. Stir gently until the cream cheese melts into the sauce.

Cover and cook for another 20–30 minutes.

5. Add the sour cream

Turn the slow cooker to LOW or warm.

Stir in the sour cream. Do not allow the sauce to boil after adding the sour cream, as it can separate.

Taste and adjust the salt and pepper.

6. Cook the egg noodles

While the Stroganoff finishes, bring a large pot of salted water to a boil.

Cook the egg noodles according to the package directions until tender but still slightly firm.

Drain well.

Toss with butter, salt, and fresh parsley.

7. Serve

Divide the buttery egg noodles among serving bowls.

Spoon the creamy beef Stroganoff generously over the noodles.

Garnish with fresh parsley, extra black pepper, and Parmesan if desired.

Serve immediately.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 680 kcal
• Protein: 44 g
• Total Carbohydrates: 52 g
• Fiber: 3 g
• Net Carbohydrates: 49 g
• Fat: 34 g
• Saturated Fat: 16 g
• Cholesterol: 185 mg
• Sodium: 900 mg
• Sugar: 5 g

Nutrition values are estimates and can vary depending on the beef cut, noodles, dairy products, and broth used.

Q&A

Can I use a different cut of beef?

Yes. Beef chuck is ideal because slow cooking makes it tender. Beef stew meat, sirloin tips, or boneless short rib can also work.

Can I skip browning the beef?

Yes. You can add the raw seasoned beef directly to the slow cooker. Browning isn’t required, but searing adds extra depth of flavor.

Can I use ground beef?

Yes, but the texture will be different. Brown about 1½ lb of ground beef before adding it to the slow cooker and reduce the cooking time.

Can I use Greek yogurt instead of sour cream?

Yes. Full-fat plain Greek yogurt works well. Stir it in after turning off the heat to help prevent curdling.

Can I make this without mushrooms?

Absolutely. Simply leave them out or replace them with extra onions or another vegetable.

Can I cook the noodles in the slow cooker?

It’s better to cook the egg noodles separately. Adding them too early can make them mushy and cause them to absorb too much of the sauce.

How do I store leftovers?

Store the Stroganoff and noodles in separate airtight containers in the refrigerator for up to 3–4 days.

Can I freeze it?

The beef and sauce can be frozen for up to 2–3 months. For the best texture, prepare fresh egg noodles when you’re ready to serve.

How do I reheat it?

Reheat the Stroganoff gently on the stovetop or in the microwave. Add a splash of beef broth or cream if the sauce has thickened too much.