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Crockpot Beef Stroganoff

Crockpot Beef Stroganoff Recipe

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Prep Time 20 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (10.5 oz) cans condensed cream of mushroom soup
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup sour cream
  • 3 tbsp all-purpose flour
  • 12 oz egg noodles

Method
 

  1. Sear the beef cubes in the olive oil over medium-high heat, about 3 minutes per side, until browned, then transfer to the crockpot.
  2. Add the mushrooms, onion, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the crockpot and stir to combine.
  3. Cover and cook on low for 7 hours, until the beef is fork-tender.
  4. Whisk the sour cream with the flour, stir it into the crockpot, and cook for 10 more minutes until the sauce thickens; boil the egg noodles separately during this time.
  5. Toss the noodles with the stroganoff or spoon the sauce over the noodles, and serve hot.

Notes

You can sear the beef and refrigerate it overnight in the sauce mixture, then start the crockpot the next morning if you want to split up the prep. The sauce will keep thickening a little as it sits, so if it looks slightly loose right when the 10 minutes are up, give it a few more minutes before you decide it needs more flour.