Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff


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This is the perfect make ahead meal for any day of the week. This slow cooker beef stroganoff dish is warm, comforting, and absolutely bursting with flavor.

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Chicago, IL

Time needed

10 min preparation + 8 hours, 15 min cooking

Serving Size / Yield

4-6 servings


  • 2 lb Beef Stew Meat, cut in 1-inch cubes
  • 10-oz fresh Mushrooms
  • 1 Onion, chopped
  • 1 Carrot, finely chopped
  • 1 lb small Potatoes, peeled and quartered
  • 1 Garlic Clove, minced
  • 1 C Beef Broth
  • 2 tsp Paprika
  • 1 C Sour Cream
  • 2 tbs All-Purpose Flour
  • 1 tbs Dijon Mustard
  • 16-oz Egg Noodles, uncooked

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Begin this recipe for slow cooker beef stroganoff by placing the meat, mushrooms, onions, carrots, potatoes, and garlic in your slow cooker. Pour in the broth and whisk in the paprika. Cover and cook on low for seven to eight hours or on high for five hours.

Once your beef is tender, mix together the sour cream, flour, and mustard in a small bowl. Stir this mixture into the slow cooker, cover, and continue cooking on low for an additional 15 minutes.

While the stew is finishing, cook your egg noodles according to package directions. Serve your stroganoff over a warm pile of egg noodles.

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