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Crockpot beef and mushroom stroganoff over egg noodles in a bowl

Crockpot Beef and Mushroom Stroganoff

Stew beef and mushrooms slow cooked in a creamy sauce and finished with sour cream. Cook on low for 7–8 hours or on high for 4 hours.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound stew beef or chuck roast cut into 1-inch cubes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces mushrooms sliced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream
  • 12 ounces egg noodles cooked, for serving

Method
 

  1. Season the beef with the salt and pepper and add it to the slow cooker with the mushrooms, onion and garlic.
  2. Whisk together the soup, broth and Worcestershire sauce. Pour it over the beef and stir to combine.
  3. Cover and cook on low for 7–8 hours or on high for 4 hours, until the beef is very tender.
  4. Turn off the slow cooker and let the sauce cool for 5 minutes. Stir in the sour cream until smooth. Taste and adjust the seasoning.
  5. Serve over cooked egg noodles.

Notes

  • Cream cheese can replace the sour cream for a thicker, tangier sauce.
  • Add frozen peas for the last 30 minutes for color.
  • Serve over mashed potatoes or rice in place of the noodles.