Print

Crockpot Beef and Mushroom Stroganoff

Creamy crockpot beef stroganoff with mushrooms served over egg noodles
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A set-it-and-forget-it comfort food classic. Tender beef and earthy mushrooms simmer all day in a rich, savory sauce, finished with sour cream and served over egg noodles. Perfect for busy days and even better as leftovers.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound cremini or baby bella mushrooms, sliced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 3 tablespoons tomato paste
  • 1/3 cup all-purpose flour
  • 1 cup full-fat sour cream, at room temperature
  • 2 tablespoons chopped fresh parsley, for garnish
  • 12 ounces wide egg noodles, for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter, for browning

Instructions

  1. Pat beef cubes dry with paper towels. Heat oil in a large skillet over medium-high heat. Brown beef in batches, then transfer to a 6-quart slow cooker.
  2. In the same skillet, cook onion for 3-4 minutes until softened. Add mushrooms and cook 5-7 minutes until browned. Stir in garlic and tomato paste; cook 1 minute. Transfer mixture to slow cooker.
  3. Sprinkle flour over beef and mushrooms in the slow cooker. Toss to coat. Add beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
  4. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until beef is fork-tender.
  5. About 30 minutes before serving, cook egg noodles according to package directions.
  6. Turn slow cooker to WARM. Scoop 1/2 cup hot cooking liquid into a bowl. Whisk liquid into the sour cream to temper it. Stir creamy mixture back into the slow cooker until smooth. Season with salt and pepper.
  7. Serve stroganoff over cooked egg noodles. Garnish with fresh parsley.

Notes

Always temper sour cream with hot broth to prevent curdling. For a gluten-free version, use a gluten-free flour blend and serve over gluten-free pasta or mashed potatoes. Leftovers store well in the fridge for up to 4 days and freeze beautifully.

Nutrition

Find it online: https://www.homestyletable.com/crockpot-beef-mushroom-stroganoff/