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Creamy Slow Cooker Beef Stroganoff Recipe Easy Homemade Dinner with Egg Noodles

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A comforting and easy slow cooker beef stroganoff made with tender stew beef, mushrooms, and a creamy sauce, served over buttery egg noodles. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 pounds stew beef, cut into bite-sized chunks
  • 1 large yellow onion, thinly sliced
  • 8 ounces cremini or white mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups low sodium beef broth
  • 1 cup full-fat sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 12 ounces wide egg noodles
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the beef chunks in batches and sear until all sides are browned. Transfer beef to the slow cooker.
  2. In the same skillet, add sliced onions and mushrooms. Cook until softened and golden, about 7-8 minutes, stirring occasionally. Add minced garlic in the last minute. Transfer mixture to the slow cooker over the beef.
  3. In a small bowl, whisk together 3 tablespoons flour, 2 cups beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon Dijon mustard until smooth. Pour over beef and vegetables in the slow cooker.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef is fork-tender and sauce thickened.
  5. About 15 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
  6. Stir in 1 cup full-fat sour cream into the slow cooker until smooth. Taste and adjust salt and pepper. Avoid boiling after adding sour cream to prevent curdling.
  7. Either toss noodles directly into the slow cooker or plate stroganoff over noodles. Garnish with chopped fresh parsley if desired.

Notes

Brown the beef in batches to avoid steaming and develop rich flavor. Temper sour cream by mixing a small amount of hot sauce or hot liquid before adding to prevent curdling. If sauce is too thin after adding sour cream, mix 1 teaspoon cornstarch with cold water and stir in, then cook on high for 10-15 minutes to thicken. Cook noodles just before stroganoff is ready to avoid mushiness.

Nutrition

Keywords: beef stroganoff, slow cooker, creamy beef stroganoff, easy dinner, egg noodles, comfort food

Find it online: https://emmayum.com/creamy-slow-cooker-beef-stroganoff-recipe-easy-homemade-dinner-with-egg-noodles/