Slow Cooker Beef Stroganoff Over Egg Noodles

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 7 hours 40 minutes (Low) or 4 hours 40 minutes (High)
• Total Time: 8 hours (Low) or 5 hours (High)

Quick Ingredients

• 2 lb beef chuck roast, trimmed and cut into 1.5-inch cubes
• 1.5 tsp kosher salt, 1 tsp black pepper
• 1 tbsp neutral oil + 2 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced; 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2.5 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce; 2 tsp Dijon mustard; 1 tsp sweet paprika
• 1 bay leaf and 2 thyme sprigs (optional)
• 2 tbsp cornstarch + 2 tbsp cold water
• 1 cup full-fat sour cream
• 12 oz wide egg noodles; 2 tbsp butter; 2 tbsp chopped parsley

Do This

• 1. Season beef with salt and pepper. Brown in batches in a hot skillet with oil and 1 tbsp butter, 3–4 minutes per side. Transfer to slow cooker.
• 2. Add remaining 1 tbsp butter; sauté mushrooms and onion until golden, 6–8 minutes. Stir in garlic for 30 seconds.
• 3. Deglaze skillet with a splash of broth, scraping browned bits, then pour into slow cooker with remaining broth, Worcestershire, Dijon, paprika, bay leaf, and thyme.
• 4. Cook on Low 7–8 hours or High 3.5–4.5 hours, until beef is fork-tender.
• 5. Whisk cornstarch with cold water; stir into cooker. Turn to High and cook 10–15 minutes until slightly thickened. Discard bay and thyme.
• 6. Temper sour cream with a ladle of hot sauce; stir back in. Do not boil.
• 7. Boil noodles until tender; drain and toss with 2 tbsp butter and parsley. Serve stroganoff over noodles.

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Why You’ll Love This Recipe

• All-day slow cooker convenience with restaurant-quality depth of flavor.
• Golden-seared beef and mushrooms create a rich, savory base.
• Silky, tangy sour-cream finish—classic stroganoff comfort.
• Perfect over buttery egg noodles for a complete, cozy meal.

Grocery List

• Produce: 1 lb cremini mushrooms, 1 large yellow onion, 4 garlic cloves, 2 thyme sprigs (optional), fresh parsley
• Dairy: Unsalted butter, full-fat sour cream
• Pantry: Beef chuck roast, low-sodium beef broth, Worcestershire sauce, Dijon mustard, sweet paprika, cornstarch, egg noodles, kosher salt, black pepper, neutral oil, bay leaf

Full Ingredients

Beef and Aromatics

• 2 lb beef chuck roast, trimmed and cut into 1.5-inch cubes
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (such as canola or avocado)
• 2 tbsp unsalted butter, divided
• 1 lb cremini or baby bella mushrooms, sliced
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced

Liquids and Seasonings

• 2.5 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 tsp sweet paprika
• 1 bay leaf (optional)
• 2 fresh thyme sprigs (optional)

To Thicken and Finish

• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 cup full-fat sour cream

For Serving

• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep and season

Pat the beef cubes dry with paper towels to encourage browning. Season evenly with the kosher salt and black pepper. Slice the mushrooms and onion, and mince the garlic so everything is ready to go.

Step 2: Sear the beef for deep flavor

Heat a large, heavy skillet over medium-high until hot. Add the oil and 1 tbsp butter. Working in 2–3 batches, sear beef cubes on two sides until well browned, about 3–4 minutes per side. Do not crowd the pan. Transfer browned beef to the slow cooker and repeat with the remaining beef.

Step 3: Sauté mushrooms and onions

Reduce heat to medium, add the remaining 1 tbsp butter to the skillet, then add the mushrooms and onion. Cook, stirring occasionally, until the mushrooms release liquid and turn golden and the onions soften, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 4: Deglaze and load the slow cooker

Pour in about 1/4 cup of the beef broth to the skillet and scrape up any browned bits with a wooden spoon. Transfer everything to the slow cooker. Add the remaining broth, Worcestershire, Dijon, paprika, bay leaf, and thyme. Stir to distribute.

Step 5: Slow cook until tender

Cover and cook on Low for 7–8 hours or on High for 3.5–4.5 hours, until the beef is fork-tender. Remove and discard the bay leaf and thyme sprigs.

Step 6: Thicken the sauce

Whisk the cornstarch with cold water to make a smooth slurry. Stir it into the slow cooker, then switch to High (if not already). Cook, covered, 10–15 minutes until the sauce lightly thickens and turns glossy.

Step 7: Finish with sour cream; cook noodles and serve

Ladle about 1/2 cup of the hot sauce into a bowl and whisk in the sour cream to temper it. Stir that mixture back into the slow cooker. Do not let the sauce boil after adding sour cream. Meanwhile, cook egg noodles in well-salted boiling water until tender, 6–8 minutes. Drain, toss with 2 tbsp butter and parsley. Spoon the stroganoff over the buttered noodles and serve hot.

Pro Tips

• Dry beef browns better: pat it very dry before searing for a deeper, more complex sauce.
• Do not crowd the pan: brown in batches so the beef sears instead of steams.
• Use full-fat sour cream: it resists curdling. Always temper and avoid boiling after it’s added.
• Low-sodium broth keeps seasoning in your control; adjust salt at the end.
• Want a thicker sauce? Add another 1 tsp cornstarch mixed with 1 tsp cold water and simmer briefly.

Variations

• Gluten-friendly: Use cornstarch (as written) and serve over gluten-free egg noodles or mashed potatoes.
• Yogurt swap: Replace half or all of the sour cream with full-fat Greek yogurt for a lighter tang. Temper and add off heat.
• No-mushroom version: Increase onion to 2 large and add 1 cup sliced celery for body and sweetness.

Storage & Make-Ahead

Refrigerate stroganoff (without noodles) in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat until warmed through; avoid boiling once sour cream is added. Noodles are best cooked fresh; if storing, toss with a little butter or oil to prevent sticking. For freezing, cook the beef and sauce but do not add the sour cream; freeze up to 2 months. Thaw, reheat, then stir in sour cream just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings with noodles: 780 calories; 38g protein; 40g fat; 58g carbohydrates; 3g fiber; 980mg sodium.