A slow cooker version of classic Beef Stroganoff made with tender beef, mushrooms, and a creamy sour cream sauce served over egg noodles. A simple, hands-off comfort meal.
1 ½poundstewing beef or chuck roast cut into 1-inch cubes
1small onion finely diced
8ouncesliced mushrooms
10ouncecream of mushroom soup 1 can
1cupbeef broth
1tablespoonWorcestershire sauce
1teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
1teaspoondried parsley optional
¾cupsour cream added at the end
8ounceegg noodles cooked separately
Instructions
Add the cubed beef and diced onion to the slow cooker, then top with the sliced mushrooms.
Pour in the cream of mushroom soup, beef broth, and Worcestershire sauce. Add the garlic powder, salt, black pepper, and dried parsley, then stir lightly to combine.
Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is fork-tender.
Stir in the sour cream 15–30 minutes before serving and let it warm through.
Meanwhile, cook the egg noodles in salted boiling water according to package directions. Drain well.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.