Classic Slow Cooker Beef Stroganoff

A comforting and easy Beef Stroganoff made in the slow cooker, featuring tender beef and a rich, creamy mushroom sauce.

By RecipeBoss

Servings

Time Required

8 hr

Ingredients

3 lbs beef chuck roast

1 large onion

16 oz mushrooms

4 cloves garlic

3 cups beef broth

2 tbsp Worcestershire sauce

1 tsp paprika

1.5 tsp salt

1 tsp black pepper

4 tbsp butter

3 tbsp all-purpose flour

1.5 cups sour cream

12 oz egg noodles

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1
Cut beef chuck roast into 1-inch cubes. Chop the onion, slice the mushrooms, and mince the garlic.
2
Place beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, paprika, 1 tsp salt, and 0.5 tsp black pepper into the slow cooker.
3
Cook on low for 8 hours or on high for 4 hours.
8 hr
4
About 30 minutes before serving, melt 2 tbsp butter in a skillet over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in 1 cup of the cooking liquid from the slow cooker until smooth.
5
Pour the thickened sauce back into the slow cooker. Stir in the sour cream and the remaining 0.5 tsp salt and 0.5 tsp black pepper.
6
Cook egg noodles according to package directions.
7
Serve the beef stroganoff over the cooked egg noodles.
8
Melt remaining 2 tbsp butter in a small saucepan over low heat.
9
Garnish with fresh parsley if desired.
10
Rest for 5 minutes before serving.
5 min

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