Crock Pot Beef Stroganoff
Tender beef and mushrooms are slow-cooked in a creamy sauce, then served over egg noodles for a classic comfort meal.
Ingredients
- 2 lbs boneless beef chuck or round steak cut into 1-inch cubes, 900g
- 1 large yellow onion chopped
- 8 oz cremini mushrooms sliced, 225g
- 1 can condensed cream of mushroom soup 10.5 oz / 298g
- 1 cup beef broth 240ml
- 2 tbsp Worcestershire sauce
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz wide egg noodles 340g
- 1 cup full-fat sour cream 240g
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
- In the basin of a 6-quart slow cooker, stir together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic.
- Add the chopped onion and sliced mushrooms to the slow cooker.
- Place the beef cubes on top of the vegetables and season with the salt and pepper.
- Stir all the ingredients together until the beef is fully coated with the sauce.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender.
- About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
- Turn off the slow cooker. Gently stir in the sour cream until the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream.
- Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Notes
Food Safety: The beef will be cooked well beyond the minimum safe internal temperature of 145°F (63°C) required for beef cuts, as it needs to become fork-tender.
Sour Cream: Use full-fat sour cream at room temperature to help prevent it from curdling. Stir it in gently after the heat is turned off.
Browning the Beef: For a richer flavor, you can sear the beef cubes in a hot, oiled skillet before adding them to the slow cooker. This step is optional but adds depth.
Mushrooms: Cremini mushrooms add more flavor than white button mushrooms, but either will work well in this recipe.