Slow Cooker Beef Stroganoff Soup

Name: Slow Cooker Beef Stroganoff Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 serving
Ingredients: 1 pound chuck roast, chopped into 1” cubes; 7 cups low sodium beef broth; 1 onion, diced; 4-6 garlic cloves, minced; 8 oz cremini mushrooms, sliced; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 tablespoons Dijon mustard; 1 tablespoon paprika; 1 tsp EACH salt, dried basil; 1/2 tsp EACH pepper, dried dill, dried thyme; 1/4 - 1/2 teaspoon red pepper flakes; 1 oz. can evaporated milk; 1/4 cup flour; 1/2 - 1 cup sour cream; 12 oz. broad egg noodles

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Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6
Course
Soup, Dinner

Slow Cooker Beef Stroganoff Soup

Victor Mills

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Beef Stroganoff Soup is your favorite comfort food turned into a hearty soup!T It's rich, satisfying and SO easy made in the slow cooker! It's loaded with tender, buttery beef, savory mushrooms and al dente egg noodles swimming in a broth kissed with silky, tangy sour cream. This Beef Stroganoff Soup is the perfect make-ahead dinner, reheats beautifully and you can double the recipe for a crowd!

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Ingredients

Servings

1 pound chuck roast, chopped into 1” cubes
7 cups low sodium beef broth
1 onion, diced
4-6 garlic cloves, minced
8 oz cremini mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon paprika
1 tsp EACH salt, dried basil
1/2 tsp EACH pepper, dried dill, dried thyme
1/4 - 1/2 teaspoon red pepper flakes

Reserved Ingredients

1 oz. can evaporated milk (may use nonfat/lowfat)
1/4 cup flour
1/2 - 1 cup sour cream (your preference)
12 oz. broad egg noodles cooked al dente (I like No Yolk)

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Instructions

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour.
When ready to serve, turn off slow cooker then stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)