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Creamy Slow Cooker Beef Stroganoff Recipe with Tender Egg Noodles Made Easy

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A comforting slow cooker beef stroganoff with tender, juicy beef and creamy sauce served over perfectly cooked egg noodles. This easy recipe balances rich flavors and simple preparation for a satisfying weeknight meal.

Ingredients

Scale
  • 2 pounds chuck roast or beef stew meat, cut into 1-inch cubes
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth, preferably low-sodium
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream, full fat or light
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 12 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the chuck roast, then cut it into 1-inch cubes (about 2 pounds or 900g). Pat the pieces dry with paper towels.
  2. Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, sauté the sliced mushrooms and chopped onions over medium heat until softened and golden, about 5-7 minutes. Add minced garlic in the last minute. Spoon this mixture over the beef in the slow cooker.
  4. Pour 2 cups beef broth into the slow cooker. Stir in 1 tablespoon Dijon mustard and 1 tablespoon Worcestershire sauce. Season with salt and pepper to taste. Stir gently to combine.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours until beef is tender.
  6. About 15 minutes before serving, mix 2 tablespoons all-purpose flour with 1/4 cup cold water until smooth. Stir this slurry into the slow cooker and cook uncovered on HIGH for 15 minutes to thicken the sauce.
  7. While the sauce thickens, boil 12 ounces wide egg noodles according to package instructions until al dente. Drain well but do not rinse.
  8. Turn off the slow cooker. Stir in 1 cup sour cream gently; do not boil after adding sour cream.
  9. Serve the creamy beef stroganoff over the hot egg noodles. Garnish with fresh chopped parsley.

Notes

Brown the beef before slow cooking to add flavor. Sauté mushrooms and onions separately to avoid sogginess. Cook egg noodles separately to prevent mushiness. Add flour slurry near the end to thicken sauce without gumminess. Stir in sour cream off heat to avoid curdling. Adjust thickness by adding broth or cooking longer uncovered if needed.

Nutrition

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

Find it online: https://flurpchef.com/creamy-slow-cooker-beef-stroganoff-recipe-with-tender-egg-noodles-made-easy/