Slow Cooker Beef Stroganoff

Easy slow cooker beef stroganoff on a plate.

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This fix it and forget it recipe for creamy slow cooker beef stroganoff is an easier and more economical version of this classic dish, with all the same flavor!


  • 1 tablespoon olive oil
  • 2 pounds beef chuck steak, cut into cubes
  • Sea salt and pepper
  • 2 tablespoons tomato paste
  • 2 cloves chopped garlic
  • 1 sweet onion, peeled and diced
  • 1 tablespoon grainy mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups chicken broth
  • 4 ounces sour cream
  • 2 ounces cream cheese cut into small cubes, room temperature
  • 4 tablespoons cornstarch
  • 12 ounces wide egg noodles
  • Chopped fresh parsley for garnish (optional)


  1. Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Add the beef to your slow cooker.
  2. Place beef, tomato paste, garlic, onion, mustard, 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!
  3. When you are ready for dinner, combine the cornstarch with the remaining 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.
  4. Meantime, cook the egg noodles according to package directions and drain.
  5. Take the lid off of the slow cooker and stir in the sour cream and 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.
  6. Divide among bowls, sprinkle with parsley and serve!