Crock Pot Beef Stroganoff

5 from 3 votes

This Crock Pot Beef Stroganoff recipe is a rich, comforting dinner made with tender beef, mushrooms, and a creamy sauce with sour cream and cream of mushroom soup. After a quick sear, the slow cooker does the rest until the beef is perfectly tender.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings:

Calories: 575kcal

Author: Ryan Allen

Equipment

Ingredients

1 tablespoon olive oil
2 pounds sirloin steak (trimmed and cut into 1" pieces
1 teaspoon black pepper
1 teaspoon salt
3 ½ cups beef broth (½ cup reserved)
½ teaspoon dried thyme
8 ounce brown mushrooms (sliced)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 teaspoon garlic (minced)
10.5 ounce cream of mushroom soup
8 ounce sour cream
3 tablespoons cornstarch
12 ounce egg noodles (cooked)

Instructions

Cut the beef into 1" cube and trim off excess fat—season with salt and black pepper.
Heat olive in a large skillet over medium heat, add seasoned beef, and sear each side for 30 seconds in small batches. Remove beef and place in the slow cooker.
Add 3 cups of beef broth to the skillet to deglaze the pan. Then pour into the slow cooker.
Then, add thyme, mushrooms, Worcestershire sauced, Dijon mustard, cream of mushroom soup, and garlic to the slow cooker. Stir until well combined.
Cover and cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender.
Thirty minutes before cook time is up. In a medium bowl, whisk together ½ cup of beef broth and cornstarch until there are no lumps. Then whisk in sour cream and pour into the slow cooker.
Serve over egg noodles and enjoy!

Notes

Sear the beef before slow cooking for the best flavor.
Deglaze the pan with broth so all the browned bits become part of the sauce.
Cook egg noodles separately so they don’t absorb the sauce and become mushy.

Nutrition