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Creamy Slow Cooker Beef Stroganoff Recipe with Tender Egg Noodles Made Easy

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A comforting and creamy beef stroganoff made effortlessly in the slow cooker, served over tender egg noodles. Perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into 1-inch pieces
  • 1 large yellow onion, finely chopped
  • 8 ounces cremini or white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups low sodium beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup full-fat sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • Salt and freshly ground black pepper, to taste
  • 12 ounces wide egg noodles
  • A handful fresh parsley, chopped for garnish

Instructions

  1. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add beef pieces in batches, avoiding overcrowding. Brown on all sides for about 5 minutes per batch, then transfer to the slow cooker.
  2. In the same skillet, add the remaining butter. Cook chopped onion until translucent, about 4-5 minutes. Add sliced mushrooms and minced garlic, cooking another 5 minutes until mushrooms soften and release their juices.
  3. Add the sautéed onion, mushrooms, and garlic on top of the beef in the slow cooker. Pour in beef broth, Dijon mustard, and Worcestershire sauce. Stir gently to combine. Season lightly with salt and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef is fork-tender and sauce is flavorful.
  5. About 20 minutes before the stroganoff finishes, bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente (7-8 minutes). Drain and set aside.
  6. In a small bowl, whisk together sour cream and flour until smooth. Stir this mixture into the slow cooker. Turn heat to high and cook uncovered for 15-20 minutes, stirring occasionally, allowing the sauce to thicken without curdling.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve the beef stroganoff over warm egg noodles and garnish with chopped fresh parsley.

Notes

To prevent sour cream from curdling, mix it with flour before adding to the slow cooker and add near the end of cooking. Cook egg noodles separately to avoid mushiness. Brown beef and sauté vegetables before slow cooking for enhanced flavor. Avoid lifting the slow cooker lid frequently to maintain temperature.

Nutrition

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

Find it online: https://evabakery.com/creamy-slow-cooker-beef-stroganoff-recipe-with-tender-egg-noodles-made-easy/