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Crockpot beef stroganoff with mushrooms over egg noodles

Crockpot Beef Stroganoff

Creamy, comforting crockpot beef stroganoff with tender beef strips and mushrooms in a silky sour-cream sauce over egg noodles. The secret: the sour cream goes in last.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef sirloin, cut in thin strips (680g) or chuck cut in strips
  • 1 cup diced onion (150g)
  • 8 oz cremini mushrooms, thickly sliced (225g)
  • 3 cloves garlic, minced
  • 2 cups beef broth (475ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp Dijon mustard
  • 1 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 3 tbsp cornstarch (24g) for the slurry
  • 3 tbsp cold water (45ml) for the slurry
  • 1 cup sour cream (240g) room temperature, added at the end
  • 12 oz wide egg noodles (340g) cooked separately
  • 2 tbsp chopped fresh parsley for serving

Method
 

  1. Add the beef strips, onion, mushrooms, garlic, beef broth, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika to a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on LOW for 5 to 6 hours (or HIGH for 3.5 to 4 hours), until the beef is tender. Do not lift the lid during cooking.
  3. Whisk the cornstarch into the cold water to make a slurry. Stir it into the cooker, cover, and cook on HIGH for 20 to 30 minutes, until the sauce thickens.
  4. Turn the cooker to warm or off. Let the sour cream come to room temperature if you have not already, then stir it in gently until the sauce is smooth and creamy. Taste and adjust salt.
  5. Cook the egg noodles according to package directions and drain. Serve the stroganoff over the hot noodles, sprinkled with fresh parsley.

Notes

Tips: Stir in the sour cream at the very end, never at the beginning, or it will curdle. Room-temperature sour cream blends in more smoothly. Cook the egg noodles separately; cooking them in the cooker turns them to mush. A teaspoon of Dijon mustard adds essential background depth.
Storage: Refrigerate up to 4 days; reheat gently without boiling. Freezing is possible up to 2 months but the sauce may separate; whisk in fresh sour cream after reheating to restore it.
Estimated nutrition: about 540 calories per serving (estimated).