This Crockpot Ground Beef Stroganoff is a hearty, stick-to-your-ribs classic made easy in the slow cooker. Tender ground beef, onions, mushrooms, and a rich, tangy sour cream sauce come together with minimal effort for a cozy, family-friendly dinner. Serve it over egg noodles for a comforting meal that tastes like it simmered on the stove all day because it did, without you babysitting it.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
- Nonstick cooking spray or a little oil for the skillet, if needed
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks. Once fully cooked, drain any excess fat.
- Transfer the browned ground beef to the crockpot. Add the chopped onion, minced garlic, and sliced mushrooms on top.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well to combine all the ingredients in the crockpot.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the onions and mushrooms are tender and the flavors have melded.
- About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside, keeping them warm.
- In a small bowl, whisk together the sour cream and flour until completely smooth with no lumps.
- Stir the sour cream mixture into the crockpot until fully incorporated. Turn the crockpot to HIGH (if it isn’t already) and cook for an additional 20–30 minutes, or until the sauce has thickened and is creamy.
- Taste and adjust seasoning with more salt and pepper if needed. Serve the beef stroganoff spooned generously over the warm egg noodles and garnish with chopped fresh parsley.
Variation
- Ground turkey or chicken stroganoff: Swap the ground beef for ground turkey or chicken and use chicken broth instead of beef broth for a lighter version.
- Extra creamy stroganoff: Stir in an additional 1/2 cup sour cream or a splash of heavy cream at the very end of cooking for a richer, silkier sauce.
- Gluten-free option: Use cornstarch instead of flour (start with 1 tablespoon mixed into the sour cream) and serve over gluten-free noodles or rice.
Cooking Notes
- Browning the meat before adding it to the crockpot builds deeper flavor and keeps the sauce from becoming greasy don’t skip this step.
- Stir the sour cream mixture in at the end on HIGH heat to thicken gently; adding it too early or boiling it hard can cause curdling.
- If your crockpot runs hot, start checking around the 3-hour mark on HIGH or 6-hour mark on LOW so the sauce doesn’t reduce too much.
Serving Suggestions
- Serve over buttered egg noodles for the classic stroganoff experience, or try it over mashed potatoes or rice for a cozy twist.
- Pair with a crisp green salad or steamed green beans, broccoli, or peas to balance the richness of the sauce.
- Top each bowl with an extra dollop of sour cream and a sprinkle of fresh parsley or chives for color and freshness.
Tips
- For maximum flavor, deglaze the skillet after browning the beef with a few tablespoons of beef broth, scraping up any browned bits, and pour that into the crockpot.
- If you need to hold the dish for a bit before serving, keep the crockpot on WARM and wait to stir in the noodles until right before plating so they don’t over-soften.
- Cook the egg noodles just to al dente they’ll continue to soften slightly when topped with the hot stroganoff.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6–8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 24 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use ground pork or a mix of meats?
Yes, you can use ground pork or a mixture of beef and pork for a richer flavor. Just be sure to drain excess fat after browning. - Can I add the egg noodles directly to the crockpot?
It’s best to cook the noodles separately. Adding them to the crockpot can make them overly soft and starchy, and they may absorb too much sauce. - Can I make this ahead of time?
Yes. Cook the stroganoff mixture as directed and refrigerate separately from the cooked noodles. Reheat gently in a saucepan or crockpot on LOW, then serve over freshly warmed noodles. - How do I prevent the sour cream from curdling?
Make sure the sour cream is at room temperature, whisk it thoroughly with the flour, and stir it into the hot but not violently boiling sauce. Cook on HIGH just until thickened.
Conclusion
This Crockpot Ground Beef Stroganoff brings all the classic, creamy comfort of traditional stroganoff with the ease of slow cooking. Rich beef, tender mushrooms, and a tangy sour cream sauce simmer together while you go about your day, then meet a bed of warm egg noodles for a complete, satisfying meal that feels like a hug in a bowl perfect for busy nights or cozy weekends.
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Crockpot Ground Beef Stroganoff
- Total Time: 6–8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Ground Beef Stroganoff is a hearty, stick-to-your-ribs classic made easy in the slow cooker. Tender ground beef, onions, mushrooms, and a rich, tangy sour cream sauce come together with minimal effort for a cozy, family-friendly dinner. Serve it over egg noodles for a comforting meal that tastes like it simmered on the stove all day because it did, without you babysitting it.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
- Nonstick cooking spray or a little oil for the skillet, if needed
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks. Once fully cooked, drain any excess fat.
- Transfer the browned ground beef to the crockpot. Add the chopped onion, minced garlic, and sliced mushrooms on top.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well to combine all the ingredients in the crockpot.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the onions and mushrooms are tender and the flavors have melded.
- About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside, keeping them warm.
- In a small bowl, whisk together the sour cream and flour until completely smooth with no lumps.
- Stir the sour cream mixture into the crockpot until fully incorporated. Turn the crockpot to HIGH (if it isn’t already) and cook for an additional 20–30 minutes, or until the sauce has thickened and is creamy.
- Taste and adjust seasoning with more salt and pepper if needed. Serve the beef stroganoff spooned generously over the warm egg noodles and garnish with chopped fresh parsley.
Notes
- Use lean ground beef (90% or higher) to keep excess grease out of the sauce and prevent it from becoming oily.
- You can substitute cremini or baby bella mushrooms for extra flavor, or leave them out if your family prefers it mushroom-free.
- The sauce will continue to thicken slightly as it stands; if it gets too thick, stir in a splash of warm beef broth or water before serving.
- Season lightly with salt at first broth and Worcestershire sauce both contain sodium then adjust at the end to taste.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American, Russian-inspired
Nutrition
- Serving Size: 1 serving (about 1/6 of the recipe, without extra garnish)
- Calories: 450 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 650 mg (approximate)
- Fat: 24 g (approximate)
- Saturated Fat: 10 g (approximate)
- Unsaturated Fat: 13 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 35 g (approximate, including noodles)
- Fiber: 2 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 110 mg (approximate)
Keywords: crockpot beef stroganoff, slow cooker stroganoff, ground beef stroganoff, easy weeknight dinner, comfort food