Slow Cooker Beef Stroganoff
Looking for an easy, hearty, and comforting dinner? This Slow Cooker Beef Stroganoff is the perfect set-it-and-forget-it meal made with tender beef, creamy mushroom sauce, and egg noodles. It’s a classic family favorite and a must-try for busy weeknights or cozy weekends!
Servings: 4–6
Cook Time: 6–8 hours (Low)
Prep Time: 10 minutes
Ingredients:
1 lb beef stew meat (cubed)
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream or Greek yogurt (for a lighter version)
8 oz egg noodles
Optional: chopped fresh parsley for garnish
Directions:
1. Load the Slow Cooker:
Add the beef stew meat to your slow cooker or Crockpot.
2. Create the Creamy Sauce:
Mix in the cream of mushroom soup and sour cream (or yogurt) until well blended.
3. Slow Cook to Tender Perfection:
Cover and cook on LOW for 6–8 hours, or until the beef is fall-apart tender.
4. Cook the Egg Noodles:
20 minutes before serving, boil the egg noodles according to the package instructions.
5. Combine & Serve:
Stir the cooked noodles into the creamy beef mixture. Garnish with fresh parsley, and serve warm!
Tips & Variations:
Flavor Boost: Add 1 tsp Dijon mustard or a splash of Worcestershire sauce for rich umami depth.
Mushroom Lovers: Toss in some sautéed mushrooms or onions in the last 30 minutes of cooking.
Soup Swap: Try using cream of chicken soup for a milder taste.
Healthier Option: Use plain Greek yogurt instead of sour cream for a lighter version.
Slow Cooker Recipes, Beef Stroganoff, Comfort Food
