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Ultimate Tender Slow Cooker Beef Stroganoff with Creamy Mushroom Sauce

A close-up of a bowl filled with creamy Slow Cooker Beef Stroganoff served over bright yellow egg noodles.
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Make tender beef stroganoff with minimal effort using your slow cooker. This recipe yields a rich, creamy sauce perfect served over egg noodles.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 large onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 packet (1 ounce) dry onion soup mix
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1/2 cup sour cream (full fat recommended)
  • 12 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the cubed beef, sliced onion, and sliced mushrooms into the basin of your slow cooker.
  2. Sprinkle the dry onion soup mix over the beef and vegetables.
  3. Pour in the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and pepper. Stir gently to combine everything.
  4. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the beef is very tender.
  5. About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir this slurry into the slow cooker mixture.
  6. Cover and cook on HIGH for another 15 to 20 minutes, or until the sauce has thickened.
  7. Remove the slow cooker from the heat. In a separate bowl, mix the sour cream until smooth. Temper the sour cream by stirring in about 1/2 cup of the hot sauce mixture from the slow cooker. Then, stir the tempered sour cream mixture back into the slow cooker. Do not boil the sauce after adding the sour cream.
  8. While the sauce finishes thickening, cook the egg noodles according to package directions. Drain well.
  9. Serve the beef stroganoff immediately over the hot egg noodles. Garnish with fresh parsley.

Notes

  • To prevent the sour cream from curdling, always temper it first by slowly mixing in some of the hot liquid before adding it to the main pot.
  • For the most tender beef, use the LOW setting for the full cooking time.
  • If you prefer a richer flavor, substitute the beef broth with dry red wine for the first hour of cooking before adding the remaining broth.

Nutrition

Find it online: https://tasteportfolio.com/slow-cooker-beef-stroganoff-recipe/