Slow Cooker Beef Stroganoff Recipe

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This looks good with a side of vegetables or a salad. You’re going to use stew meat for this recipe, but you’re going to cook the noodles separately as you usually cook noodles. They don’t go into the slow cooker . . . 

Slow Cooker Beef Stroganoff Recipe


  • 2 lbs. beef stew meat cut into 1-inch cubes
  • 10 oz. of fresh mushrooms, halved
  • 1 chopped onion
  • 1 minced garlic clove
  • 1 cup beef broth
  • 2 tsp. of paprika
  • 1 cup sour cream
  • 2 Tbsp. of flour
  • 1 Tbsp. of Grey Poupon Dijon Mustard or a spiced mustard of your choice
  • 16 oz. pkg of uncooked egg noodles
  • 2 Tbsp. chopped fresh parsley


  1. Put the meat, mushrooms, onions and garlic in the slow cooker.
  2. Add the beef broth and the paprika.
  3. Cover with the lid and cook on LOW for 7 to 8 hours or on HIGH for 5 hours.
  4. Once it’s done, mix the sour cream, flour and mustard.
  5. Stir into the slower cooker along with the meat, etc. until blended.
  6. Cooked, covered on LOW for 15 minutes.
  7. While you’re waiting, cook the noodles according to the package directions. Don’t add salt to the noodles.
  8. Drain the noodles, place them in a large serving bowl. Add the meat mixture and lightly mix.
  9. Sprinkle with parsley.
  10. Enjoy!

There you have it! Feel free to add to or subtract from this recipe to make it an original meal your family will love.