The Most Incredible Slow-Cooker Beef Stroganoff Masterpiece

This crockpot beef stroganoff delivers tender beef and creamy sauce with 75% less kitchen time, transforming simple ingredients into a restaurant-quality comfort food masterpiece.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American, Comfort Food

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Perfect Crockpot Beef Stroganoff

2 pounds beef chuck roast or stew meat cut into 2-inch strips
1 large yellow onion thinly sliced
8 ounces cremini mushrooms sliced thick
3 cloves garlic minced
2 tablespoons tomato paste
2 cups low-sodium beef broth or mushroom broth
1 packet onion soup mix
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
8 ounces wide egg noodles
1 cup sour cream room temperature, or Greek yogurt
3 tablespoons all-purpose flour
2 tablespoons butter
salt and black pepper to taste
fresh parsley for garnish

Equipment

Slow Cooker (6-quart)
Small Mixing Bowl
Whisk
Measuring Cups
Measuring Spoons

Method

Season beef with salt and pepper. Layer onions and mushrooms in the crockpot, then add beef strips.
Whisk beef broth, tomato paste, onion soup mix, Worcestershire sauce, paprika, and thyme until smooth. Pour over beef.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Cook egg noodles separately according to package directions.
Mix flour with 1/4 cup hot cooking liquid to create a slurry, then stir into crockpot to thicken.
Remove from heat, fold in sour cream and butter. Serve over cooked noodles, garnish with parsley.

Notes

Use room-temperature sour cream to prevent curdling. Cook noodles separately to avoid mushiness. Ensure liquid covers 3/4 of ingredients. Store refrigerated for up to 4 days or frozen (without dairy) for up to 3 months, adding fresh sour cream when reheating.