This Slow Cooker Beef Stroganoff with Egg Noodles is a classic comfort dish that’s effortlessly prepared in your slow cooker. Tender beef simmers in a rich, creamy mushroom sauce infused with savory flavors, then served over perfectly cooked egg noodles. Ideal for busy weeknights or cozy family dinners, this recipe delivers warmth and satisfaction with minimal effort.
Why You’ll Love This Recipe
This Slow Cooker Beef Stroganoff is a game-changer for anyone craving comfort food without the fuss. The slow cooker does all the heavy lifting, transforming affordable chuck roast into melt-in-your-mouth tender bites enveloped in a luscious, creamy mushroom sauce. The addition of egg noodles soaks up the rich flavors, creating a satisfying one-dish meal that’s perfect for family gatherings or a cozy night in. It’s versatile, forgiving for beginner cooks, and easily adaptable for dietary needs. Plus, the aroma that fills your home as it cooks is reason enough to make this a staple in your recipe rotation!
Recipe Tips and Tricks
- Batch Searing: Avoid overcrowding the skillet when browning beef to ensure a good sear, which enhances flavor.
- Mushroom Prep: Don’t rinse mushrooms; wipe them with a damp cloth to avoid excess water in the dish.
- Sauce Consistency: If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes.
- Noodle Timing: Cook noodles just before serving to prevent them from becoming mushy when mixed with the sauce.
Slow Cooker Beef Stroganoff with Egg Noodles
Tender beef in a creamy mushroom sauce, slow-cooked to perfection, served over egg noodles for a comforting, hearty meal.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 8 oz cream cheese, softened
- 1 cup sour cream
- 12 oz egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and black pepper. This ensures a flavorful base for your stroganoff.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 2-3 minutes per side, to lock in juices. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add garlic and mushrooms, cooking until mushrooms release their moisture, about 5 minutes. Transfer to the slow cooker.
- Add Liquids and Seasonings: Pour beef broth, Worcestershire sauce, Dijon mustard, thyme, and paprika into the slow cooker. Stir to combine, ensuring the beef is mostly submerged.
- Slow Cook: Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and melts in your mouth.
- Cook Egg Noodles: About 20 minutes before serving, cook egg noodles according to package instructions in a large pot of salted boiling water. Drain and set aside, keeping warm.
- Create the Creamy Sauce: Stir softened cream cheese into the slow cooker until melted and smooth. Add sour cream, stirring gently to create a velvety sauce. Taste and adjust seasoning if needed.
- Combine: If the sauce is too thick, add a splash of beef broth or water to reach your desired consistency. Gently fold in the cooked egg noodles, coating them evenly with the sauce.
- Garnish and Serve: Spoon the stroganoff onto plates, garnish with fresh parsley for a pop of color, and serve immediately for maximum warmth and flavor.
- Enjoy the Leftovers: This dish reheats beautifully, so save any extras for a quick and delicious meal later in the week!
Notes
- For best results, avoid lifting the slow cooker lid during cooking to maintain consistent heat.
- If using a different cut of beef, like sirloin, reduce cooking time slightly to prevent overcooking.
- Stir sour cream in at the end to prevent curdling from prolonged heat.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 692Total Fat 47gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 21gCholesterol 203mgSodium 622mgCarbohydrates 24gFiber 2gSugar 5gProtein 45g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast: Opt for chuck roast for its marbling, which becomes tender and flavorful after slow cooking. Stew meat works as a time-saving alternative.
- Cremini Mushrooms: These add an earthy depth, but white button mushrooms or a mix of wild mushrooms can elevate the flavor.
- Cream Cheese and Sour Cream: Ensure cream cheese is softened for smooth blending. Full-fat versions yield the creamiest sauce, but low-fat options work too.
- Egg Noodles: Wide egg noodles are traditional, absorbing the sauce beautifully. Substitute with gluten-free noodles if needed.
- Beef Broth: Choose low-sodium to control saltiness, allowing you to adjust seasoning to taste.
Variations and Substitutions
- Meat Alternatives: Swap beef for chicken thighs for a lighter version, or use ground beef for a quicker, budget-friendly option.
- Vegetarian Twist: Replace beef with hearty mushrooms like portobello or a mix of lentils and eggplant for a meatless stroganoff.
- Gluten-Free: Use gluten-free egg noodles or serve over rice or mashed potatoes for a gluten-free meal.
- Dairy-Free: Substitute cream cheese and sour cream with dairy-free alternatives like cashew cream or coconut milk for a creamy texture.
- Flavor Boost: Add a splash of red wine or a pinch of smoked paprika for deeper flavor complexity.
- Veggie Add-Ins: Stir in spinach, peas, or carrots during the last hour for extra color and nutrition.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 3 months, preferably without noodles to avoid sogginess. Thaw overnight in the fridge before reheating.
- Reheating Tip: If reheating with noodles, add a bit of cream or broth to restore the sauce’s creamy texture.
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