Easy Slow Cooker Beef Stroganoff

Prep: 15 mins

Cook: 360 mins

Difficulty: Easy

Servings: 4 Servings

Family-friendly classics don’t have to start with a can of condensed soup. This easy beef stroganoff is just as comforting as the one you grew up with, but is made with fresh mushrooms and a simple gravy that comes together as the ingredients braise in the slow cooker. It requires minimal upfront prep (no stovetop browning!), meaning you can toss in all the ingredients in the morning and then return to a warm dinner in the evening.

Ingredients

Cooking spray
2 pounds chuck or bottom round beef stew meat, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, sliced 1/4-inch thick
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 1/4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
8 ounces dried egg noodles
2 tablespoons unsalted butter, melted
1 cup full-fat sour cream (8 ounces)
2 tablespoons chopped Italian parsley leaves (optional)

Instructions

Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
Gradually and slowly stir the sour cream into the stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.