Easy Slow Cooker Beef Stroganoff Recipe

Easy Slow Cooker Beef Stroganoff Recipe

How To Make Easy Slow Cooker Beef Stroganoff

Thinly sliced beef paired with Crimini mushroom and cooked with sour cream and noodles make this beef stroganoff a creamy version of the classic Russian dish.

Preparation: 20 minutes
Cooking: 3 minutes
Total: 23 minutes



  • 1lbEgg Noodles
  • 4tbspunsalted butter,divided
  • 8ozcrimini mushrooms,sliced
  • 2lbschuck roast
  • ½tspkosher salt
  • ½tspground black pepper
  • 1yellow onion,thinly sliced
  • 3cupsbeef stock
  • 1tbspWorcestershire sauce
  • ¼cupsour cream


  1. Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat.

  2. Saute the mushrooms and onions for 2 to 3 minutes until brown before stirring.

  3. Add the remaining 2 tablespoons of butter.

  4. Apply salt and pepper to the chuck roast and add it to the pan.

  5. Sear on high heat for about 3 minutes on each side.

  6. Remove the steak from the pan and cut into 3-inch cubes.

  7. Add the egg noodles, mushrooms, onion, beef, beef stock, and Worcestershire sauce to the slow cooker and stir.

  8. Cook on Low for 2 to 3 hours or until the pasta is cooked through.

  9. At the one hour mark, stir the pasta.

  10. Remove the beef cubes and slice thinly.

  11. Return the beef to the slow cooker.

  12. Add in the sour cream and stir before serving.


  • Calories: 459.53kcal
  • Fat: 15.87g
  • Saturated Fat: 7.60g
  • Trans Fat: 0.55g
  • Monounsaturated Fat: 5.61g
  • Polyunsaturated Fat: 1.71g
  • Carbohydrates: 44.96g
  • Fiber: 2.34g
  • Sugar: 3.13g
  • Protein: 34.91g
  • Cholesterol: 139.20mg
  • Sodium: 418.95mg
  • Calcium: 61.94mg
  • Potassium: 942.43mg
  • Iron: 5.82mg
  • Vitamin A: 74.40µg
  • Vitamin C: 1.50mg
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