Slow Cooked Beef Stroganoff with Egg Noodles

Slow Cooked Beef Stroganoff with Egg Noodles is the ultimate comfort food—a hearty, rich, and creamy dish that fills your kitchen with irresistible aromas. This slow-cooked version allows the beef to become tender and flavorful, soaking up a luxurious sauce made with mushrooms, onions, garlic, and a touch of sour cream.

Served over tender egg noodles, it’s a complete meal that’s perfect for chilly evenings, family dinners, or special gatherings. This dish is ideal for anyone who loves a combination of savory beef, creamy sauces, and perfectly cooked pasta.

Why I Love This Recipe

I love this recipe because it combines the richness of classic Stroganoff with the convenience of slow cooking.

The beef turns incredibly tender, the sauce is creamy and indulgent, and the egg noodles soak up every bit of flavor.

Why It’s a Must-Try Dish

• It’s a rich, hearty, and satisfying meal that works for family dinners or entertaining.
• Slow cooking brings out deep, comforting flavors in the beef and sauce.
• It’s versatile—pairs beautifully with egg noodles, rice, or mashed potatoes.
• The creamy, tangy sauce makes each bite irresistible.
• It’s a foolproof way to enjoy restaurant-quality Stroganoff at home.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 6–7 hours (slow cooker)
• Total Time: 6 hours 20 minutes
• Servings: 6
• Course: Main Course
• Cuisine: Russian-inspired / Western
• Estimated Calories: 500–600 per serving (with egg noodles)

Ingredients

For the Stroganoff:

• 1.5 lbs (700 g) beef chuck, cut into strips or bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (300 g) mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream or Greek yogurt
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped, for garnish

For the Egg Noodles:

• 12 oz (340 g) egg noodles
• 1 tablespoon butter (optional)
• Salt, to taste

Cooking Directions

1. In a large skillet, heat olive oil over medium-high heat. Sear beef pieces until browned on all sides. Transfer to slow cooker.
2. In the same skillet, sauté onions and garlic until translucent. Add mushrooms and cook until lightly browned. Transfer to slow cooker.
3. Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until beef is tender.
5. About 20 minutes before serving, mix sour cream with flour (if using) and stir into the slow cooker. Cook until heated through and sauce thickens slightly.
6. Cook egg noodles according to package instructions. Drain and toss with butter if desired.
7. Serve the Stroganoff over egg noodles, garnished with fresh parsley.

Step-by-Step Preparation

1. Prep the beef: Cut beef into strips or bite-sized pieces. Season lightly with salt and pepper.
2. Sear beef: Heat oil in a skillet, brown beef on all sides for flavor. Transfer to slow cooker.
3. Cook vegetables: Sauté onion and garlic, then mushrooms in the same skillet. Transfer to slow cooker.
4. Add liquids and seasoning: Pour beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper into the slow cooker. Stir well.
5. Slow cook: Cover and cook on low 6–7 hours (or high 3–4 hours) until beef is tender.
6. Finish sauce: Mix sour cream and flour together; stir into slow cooker 20 minutes before serving. Heat gently to thicken.
7. Cook noodles: Prepare egg noodles while Stroganoff finishes.
8. Serve: Plate Stroganoff over egg noodles, garnish with parsley, and enjoy!

How to Serve

• Over buttered egg noodles (classic)
• With steamed rice or mashed potatoes
• With crusty bread for dipping in the creamy sauce
• Serve alongside a simple green salad or roasted vegetables

Recipe Tips

• Do not boil after adding sour cream to prevent curdling.
• Browning the beef before slow cooking enhances flavor.
• Mushrooms can be sautéed in butter for extra richness.
• If the sauce is too thin, stir in a small slurry of flour and water at the end.
• Leftovers taste even better the next day as flavors deepen.

Variations

Slow Cooker Vegetarian Stroganoff: Use mushrooms, eggplant, and bell peppers instead of beef.
Spicy Stroganoff: Add a pinch of cayenne pepper or smoked paprika.
Gluten-Free: Use cornstarch or gluten-free flour for thickening and serve with gluten-free noodles.
Creamier Version: Add cream cheese or heavy cream along with sour cream for an extra rich sauce.
Herb-Enhanced: Add fresh thyme or rosemary for a fragrant twist.

Freezing & Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months.
  ➡ Reheat gently on low heat to prevent curdling.

Special Equipment Needed

• Slow cooker (Crock-Pot)
• Large skillet for browning beef and sautéing vegetables
• Wooden spoon or silicone spatula
• Medium pot for cooking egg noodles

FAQ

Q: Can I skip searing the beef?
Yes, but searing adds a deeper flavor to the Stroganoff.

Q: Can I use beef stew meat?
Yes, stew meat works perfectly for slow cooking.

Q: Can I prepare this ahead of time?
Yes! Prepare the beef and vegetables in the slow cooker insert, refrigerate overnight, then cook the next day.

Q: Can I make it dairy-free?
Yes, replace sour cream with coconut cream or a plant-based yogurt alternative.

Q: Can I make this in an Instant Pot?
Yes, use the sauté function to brown beef and vegetables, then pressure cook on high for 35–40 minutes.

Conclusion

Slow Cooked Beef Stroganoff with Egg Noodles is a rich, comforting, and easy-to-make meal that delivers restaurant-quality flavors at home. The tender beef, creamy mushroom sauce, and soft noodles come together to create a dish that’s perfect for weeknight dinners, special occasions, or cozy family meals. With minimal hands-on effort, this recipe guarantees maximum flavor and satisfaction, making it a must-have in your recipe collection.