Slow Cooker Beef Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6
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Calories
499 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stroganoff
Description
This Slow Cooker Beef Stroganoff starts by browning seasoned beef stew meat in olive oil to develop flavor before adding to the slow cooker. Mushrooms, diced onion, and garlic are similarly browned to enhance their taste. They are then added to the slow cooker along with beef broth and Worcestershire sauce, providing a rich foundation for the sauce.
The stew cooks on low for 6-8 hours or high for 4 hours, allowing the beef to become tender and the flavors to meld. Near the end, a mixture of beef broth and cornstarch is added to thicken the sauce to a silky consistency. Sour cream and cream cheese are incorporated last, smoothing and enriching the sauce while avoiding curdling.
Cooked egg noodles, prepared separately in salted water, are combined with the stroganoff before serving, offering a classic presentation. The dish delivers a creamy texture and a balanced savory flavor from the beef, mushrooms, garlic, and tangy dairy elements.
Notes mention that browning can be skipped for faster preparation, though it contributes depth of flavor. Alternative pasta shapes can be used if egg noodles are unavailable. This method supports a hands-off cooking approach while producing a comforting, rich meal.
Ingredients
- 2 teaspoons olive oil
- 2 pounds beef stew meat
- salt to taste
- black pepper to taste
- 8 ounces mushroom sliced
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 2 cups beef broth divided use
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn starch
- 12 ounces egg noodles cooked in salted water according to package directions
- 1 cup sour cream
- 2 ounces cream cheese cut into small cubes
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
- Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
- Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
- Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
- Add the mushrooms, onion and garlic to the slow cooker.
- Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
- Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
- Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
- Sprinkle parsley over the top, then serve.
Notes
- Browning meat and vegetables can be skipped to save time; adding them raw to the slow cooker is acceptable.
- Egg noodles are traditional for stroganoff but other short pasta shapes can substitute if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 78g | 156% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 278mg | 93% |
| Sodium | 636mg | 27% |
| Potassium | 1071mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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