Go Back

Crockpot Beef Stroganoff

Creamy crockpot beef stroganoff with tender beef and mushrooms in a savory sour cream sauce, served over buttery egg noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Russian-American
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck roast cut into 1-inch strips (900 g)
  • 1/4 cup all-purpose flour (30 g)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion diced
  • 8 oz cremini mushrooms sliced (225 g)
  • 3 cloves garlic minced
  • 2 cups beef broth (480 ml)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream (240 g)
  • 2 oz cream cheese softened (55 g)
  • 12 oz egg noodles cooked (340 g)
  • 2 tbsp fresh parsley chopped

Method
 

  1. Toss the beef with the flour, salt and pepper.
  2. Add the onion, mushrooms and garlic to a 6-quart slow cooker, then the beef. Whisk the broth, Worcestershire and Dijon and pour over.
  3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is tender.
  4. Whisk 1/2 cup of the hot liquid into the sour cream and cream cheese, then stir the mixture into the crock. Cover and cook on LOW 15 minutes. Do not boil.
  5. Spoon over hot egg noodles and sprinkle with parsley.

Notes

Cook time is for LOW plus 15 minutes after adding the sour cream.