Creamy Slow Cooker Beef Stroganoff

Some meals simply feed you, while others become part of family legend—rich, savory dishes that feel like they’ve been simmering under a grandmother’s watchful eye. Beef Stroganoff is one of those timeless comforts. This slow cooker version preserves the heart of the classic while giving you the gift of time. With one easy whisk-and-pour mixture, simple beef turns into fork-tender bites bathed in a velvety, mushroom-kissed gravy. By the time you lift the lid, dinner feels like a treasured heirloom—made modern with ease.

Slow Cooker Family-Style Beef Stroganoff

Ingredients

Component	Ingredients
Beef & Base Mixture	2 lb chuck roast or stew meat (cubed), 1 (10.5 oz) can condensed cream of mushroom soup, 1 cup beef broth, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 4 cloves garlic (minced), 1 tsp smoked paprika, 1 large onion (sliced), 8 oz mushrooms (sliced), salt and pepper
Creamy Finish & Serving	⅓ cup sour cream (room temperature), 2 tbsp flour (optional, for thickening), 1 (12 oz) package wide egg noodles, fresh parsley (for garnish)

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Instructions

Step 1: Build the Flavor Base
Season the beef cubes with salt, pepper, and smoked paprika. Place them in the slow cooker, then scatter the onions and mushrooms over the top.

Step 2: Whisk the Sauce
In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and garlic until smooth.

Step 3: Pour and Layer
Pour the mixture evenly over the beef and vegetables. Do not stir—this layering helps deepen the flavor as it cooks.

Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Step 5: Finish the Gravy and Noodles
About 30 minutes before serving, cook the egg noodles according to package directions. Drain and toss with a little butter.

For thicker gravy, whisk flour into ½ cup of hot cooking liquid, then stir it back into the slow cooker. Turn the cooker to WARM and gently stir in the sour cream until smooth and creamy.

Step 6: Serve
Divide noodles among bowls and ladle the stroganoff generously over the top. Garnish with fresh parsley and serve warm.