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