Slow Cooker Beef Stroganoff

PIN this recipe now… So you can make it later!

I have SO many things to say about this creamy, dreamy slow cooker beef stroganoff recipe that I hardly know where to start!

Right off the bat I will address the fact that it doesn’t include one classic stroganoff ingredient, and that is mushrooms. I’m sorry mushrooms…I want to like you, but I just don’t. If you do though, I have info below on how to add them in.

The next thing I want to mention is that this is not only an easy way to make this classic dish, it’s also easier on your grocery bill. Traditional beef stroganoff is usually made with sirloin or even tenderloin steak.

This slow cooker version uses the less expensive beef chuck steak (the same kind you use for beef stew), because the loooooooooong cooking time gives a tender consistency to the beef.

This is a rich dish, so offer some lighter veggies on the side – carrots, green beans and spinach are all great choices.

And most importantly, this delectable slow cooker supper is melt in your mouth delicious, with those tender chunks of beef in a dreamy sour cream and cream cheese sauce, tucked into a bed of soft egg noodles.

Have I tempted you enough yet? Let’s make it!

ingredients you need to make this slow cooker deliciousness!

here’s how to make this super easy beef stroganoff Recipe!

STEP 1: Heat a tablespoon olive oil in a nice large skillet. Cut your beef into bite sized chunks, season it up with a little beef with salt and pepper and brown it in the skillet (you will probably need to do this in batches). Add the beef to your slow cooker.

STEP 2: Put 2 tablespoons of tomato paste, 2 peeled and chopped cloves of garlic, a peeled and chopped sweet onion, a tablespoon each of grainy mustard and Worcestershire sauce and 1 ½ cups of the chicken broth into your slow cooker and cook on low for 8 hours until the beef is tender.  No taking the lid off!

STEP 3: When you are ready for dinner, combine 4 tablespoons of cornstarch with a ½ cup of broth.  Pour into the slow cooker, give it all a good stir, turn the heat to high, cover it up and let it cook for 20 minutes so the liquid has a chance to thicken.

STEP 4: Meantime, cook 12 ounces of wide egg noodles according to package directions and drain.

STEP 5: Take the lid off of the slow cooker and stir in 4 ounces of sour cream and 2 ounces of room temperature cream cheese until the sauce is nice and smooth.  Add the cooked noodles and stir again.  Taste and season with salt and pepper as needed.

STEP 6: Divide among bowls, sprinkle with parsley and serve!

Doesn’t that just look like a big comforting hug in beef stroganoff form?

More tips for making beef stroganoff in the slow cooker!

I don’t like to play favorites with my kitchen appliances, but I gotta say that with recipes like this one, my slow cooker has my whole heart! 😍