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Beef Stroganoff In Crockpot
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5 stars from 2 reviews

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles.
Author: Donna Elick
Servings: 6
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes

Ingredients

  • 1 1/2 pounds chuck roast trimmed and cut into 1 to 1 ½-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/4 cups beef stock
  • 6 ounces white mushrooms coarsely chopped (about 2 cups)
  • 1 medium yellow onion chopped (about 1 cup)
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard heaping
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 12 ounces uncooked egg noodles
  • 1 cup sour cream light or regular

Instructions

  • LOAD CROCK POT: Add 1 ½ pounds cubed chuck roast to a 6-quart slow cooker. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
  • ADD LIQUID AND VEGETABLES: Pour in 1 ¼ cups beef stock. Add 2 cups chopped mushrooms, 1 chopped yellow onion, 3 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried parsley, and ½ teaspoon dried thyme. Stir gently to combine.
  • COOK: Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds.
  • COOK NOODLES: About 20 minutes before serving, cook 12 ounces egg noodles according to package directions. Drain well.
  • FINISH: Stir the cooked noodles and 1 cup sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes, stirring occasionally, until creamy and heated through.
  • SERVE: Serve hot.

Notes

Low and Slow: Cooking on LOW yields the most tender beef.
Make-Ahead: The beef mixture can be cooked a day ahead. Reheat gently, then stir in freshly cooked noodles and sour cream before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the beef mixture without noodles for up to 2 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked noodles.
Pro Tip: If the sauce seems thin before adding noodles, remove the lid for the last 30 minutes of cook time to reduce slightly.

Nutrition

Serving: 1 | Calories: 529cal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 743mg | Sugar: 5g | Fiber: 3g | Calcium: 102mg | Iron: 4mg