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Slow Cooked Beef Stroganoff 7
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Slow Cooked Beef Stroganoff

This hearty and comforting Slow Cooked Beef Stroganoff features tender beef, mushrooms, and egg noodles in a creamy broth, cooked to perfection in a slow cooker.
Course Main Course
Cuisine Russian
Keyword slow cooked beef stroganoff
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 5 Servings

Equipment

  • Slow Cooker

Ingredients

  • 1 pound stew beef
  • 8 oz mushrooms sliced
  • 1 onion soup mix
  • 3 cloves garlic minced
  • 2 tbsps tomato paste
  • 1 tbsp Worcestershire sauce
  • 6 cups beef stock low-sodium
  • 2 cups egg noodles dry uncooked
  • ½ cup sour cream
  • 2 tbsp flour
  • Parsley for garnish

Instructions

  • In a slow cooker add the stew beef, mushrooms, onion soup mix, garlic, tomato paste, Worcestershire sauce, and beef stock. Stir well then cover and cook on low for 4 - 5 hours.
  • Before serving, add the noodles to the slow cooker and stir. Cover and cook until the noodles are al dente.
  • Into a small bowl whisk together the sour cream and flour. Add 1 cup of the liquid from the soup to the sour cream mixture and whisk until smooth.
  • Stir the sour cream mixture into the slow cooker and let cook for another 10 minutes. Serve and enjoy!

Notes

  • Store leftovers in the freezer for up to 3 months, in an airtight container.
  • You can skip the mushrooms and use carrots or potatoes instead.
  • You can use any short pasta but egg noodles are delicious!
  • If you want your soup thicker you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir that into the soup as well.