Slow Cooker Beef Stroganoff
Tender chunks of beef chuck slow-cooked with mushrooms, onions, paprika, and Worcestershire sauce, then finished with a swirl of sour cream and served over egg noodles. Rich, creamy, and practically hands-off — just 20 minutes of prep and the slow cooker does the rest.
- Total Time5 hours 20 minutes
- Yield8 servings 1x
Ingredients
- 1 tablespoon all-purpose flour (gluten-free flour works too)
- 2 1/2 teaspoons kosher salt, divided
- freshly ground black pepper
- 2 pounds beef chuck roast, well-trimmed and cut into chunks
- olive oil spray, as needed
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 3/4 cup sour cream
- 1 pound egg noodles
Instructions
- Season and Flour the Beef: Toss beef chunks with 1½ teaspoons kosher salt, black pepper, and 1 tablespoon flour until every piece is coated.
- Soften the Onions: Heat 1 teaspoon olive oil in a large skillet over medium heat. Sauté onion until soft and golden, 5-7 minutes. Transfer to the slow cooker.
- Sear the Beef: Increase heat to medium-high and spray skillet with olive oil. Working in batches, brown beef chunks 2-3 minutes per side until deeply caramelized. Transfer to the slow cooker.
- Build the Sauce and Slow Cook: Add paprika, beef broth, remaining salt, and Worcestershire sauce to the slow cooker. Stir to combine. Pile sliced mushrooms on top and stir gently. Cover and cook on HIGH for 5 hours or LOW for 8-10 hours until beef is fall-apart tender.
- Stir In Sour Cream: About 30 minutes before serving, stir in ¾ cup sour cream. Let it warm through gently — do not boil after adding sour cream or it may curdle.
- Cook Noodles and Serve: Cook egg noodles separately according to package directions. Drain well. Ladle stroganoff over noodles or fold noodles directly into the slow cooker before serving.
Notes
The recipe looks dry when assembled — this is normal. Mushrooms release significant liquid and the beef creates its own juices during cooking. Do not skip browning the beef; those 5 minutes develop intense flavor the slow cooker alone cannot replicate. Add sour cream only in the last 30 minutes to prevent curdling. Always cook egg noodles separately — adding them raw to the slow cooker turns them gummy. Trim fat and silver skin from the beef chuck before cutting into chunks. Gluten-free flour can substitute for all-purpose.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner, Main Course
- Cuisine: American, Russian-inspired
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 620
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 34
- Fiber: 2
- Protein: 30
- Cholesterol: 90
