Wednesday, November 15, 2017

Crockpot Beef Stroganoff

Crockpot Beef Stroganoff is an easy and delicious recipe. Hearty and flavorful with beef, mushrooms, onions and garlic that slow cooked all day long!!! It is an amazing crockpot version of the family favorite classic beef stroganoff.

This time of year my crockpot gets a workout! There are no shortage of tasty crockpot recipes to satisfy everyone in the family.  This Crockpot Beef Stroganoff is one of them. Hearty, satisfying and flavorful with beef, mushrooms, onions and garlic.  Definitely a comfort food recipe and since everything goes in the crockpot and simmers all day, easy too!

Hello!  This is Erin from Suburban Simplicity.  I'm so excited to be part of The Slow Roasted Italian contributor team!  I'll be popping in every month with a delicious recipe to share with you all! With a family of 6, I'm in the kitchen a lot, but I love it! Bring on the yummy recipes!

Beef Stroganoff has been around for years, but with this recipe, you set it and forget it, so no need to spend hours slaving over the stove.  I have to admit, I enjoy coming home to the delicious smell of dinner cooking in the crockpot, especially when were having a busy night.


  •   You can use regular egg noodles, or for a healthier version, whole wheat.
  •   To make the prep go even quicker, buy pre-cut mushrooms.
  •   If you need the recipe gluten free, substitute gluten-free noodles.
  •   Regular or light sour cream works in this recipe.
  •   This dish is even better the next day for lunch or leftover dinner!


  • Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
  • Beef Stock- this beef stock is a staple in my pantry! It is reduced sodium (47% less) with all the flavor.


With love from our simple kitchen to yours. 

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Crockpot Beef Stroganoff  
SERVES 6  |  PREP TIME 10 Min  |  COOK TIME 8-9 Hours

1 1/2 pounds cut beef stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups low-sodium beef broth
2 cups (about 6 ounces) coarsely chopped white mushrooms
1 medium onion, chopped
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 heaping tablespoon dijon mustard
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 (12 ounce) package egg noodles
1 cup sour cream (light or regular)

Place beef in 6-quart crockpot, add salt and pepper. Then add beef broth, mushrooms, onion, Worcestershire sauce, garlic, Dijon mustard, parsley and thyme. Mix well.

Cook on low 8-9 hours, or high 4-5 hours. I prefer cooking the beef on low to make sure it's nice and tender. 

Cook egg noodles according to the package directions.

Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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