Slow Cooker Ground Beef Stroganoff
This creamy, comforting slow cooker ground beef stroganoff is an easy, budget-friendly dinner that practically cooks itself. With pantry staples, a rich sour cream sauce, and tender noodles, it’s a cozy crowd-pleaser for busy weeknights or meal prep days.
Equipment
- 1 Slow Cooker 4 to 6-quart capacity preferred
- 1 Large Pot For cooking egg noodles
- 1 Colander To drain the noodles
- 1 Wooden spoon For stirring
Ingredients
- 1 lb Ground beef Lean or 80/20 both work
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 2 cans Cream of mushroom soup 10.5 oz each
- 1 cup Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Paprika Optional
- Salt and black pepper To taste
- 8 oz Egg noodles Cooked separately
- ¾ cup Sour cream Add at the end
- Fresh parsley For garnish optional
Instructions
- (Optional) In a skillet over medium heat, brown the ground beef and onion until no longer pink. Drain any excess grease.
- Transfer the beef mixture to your slow cooker. Add garlic, cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 20 minutes before serving, cook the egg noodles separately in salted water until tender. Drain and set aside.
- Turn off the slow cooker. Stir in sour cream until smooth and creamy.
- Add the noodles and gently mix until fully coated.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Want to lighten it up? Use ground turkey and Greek yogurt instead of beef and sour cream.
- For best results, don’t cook the noodles in the slow cooker, they’ll get mushy.
- This recipe freezes best if you leave out the sour cream and noodles, then add them fresh when reheating.