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Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles

Name: Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles
Prep time: 15 min
Cook time: 385 min
Total time: 400 min
Yield: 6 servings
Cuisine: Russian-American
Ingredients: 2 lbs beef chuck roast, cut into 1-inch strips; 1 medium onion, finely chopped; 3 cloves garlic, minced; 10 oz cremini mushrooms, sliced; 1 1/2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp all-purpose flour; 1 cup sour cream; 12 oz egg noodles; 2 tbsp olive oil; 2 tbsp fresh parsley, chopped (optional, for garnish)

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026

Russian-American 400 mins slowcookercomfortfoodfamilydinnereasyheartybudget-friendlymealprepbeefmushroomseggnoodles

Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles is a practical PanPotPlates recipe built for dependable weeknight cooking. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 385 minutes; additional elapsed time 0 minutes; total about 400 minutes. Uses the low slow-cooker setting; alternative methods take different times. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Prep 15 min

Cook 385 min

Total 400 min

Servings 6

Difficulty easy

Cuisine Russian-American

Ingredients

Servings 6

2 lbs beef chuck roast, cut into 1-inch strips
1 medium onion, finely chopped
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
3 tbsp all-purpose flour
1 cup sour cream
12 oz egg noodles
2 tbsp olive oil
2 tbsp fresh parsley, chopped (optional, for garnish)

Ingredients for Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the beef strips in batches and brown on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
Using the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and soften.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually stir in the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Bring this mixture to a gentle simmer, cooking for about 3 minutes until slightly thickened.
Pour the mushroom and broth mixture over the browned beef in the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours or on high for 3-4 hours, until the beef is very tender.
About 20 minutes before serving, cook the egg noodles in boiling water according to package instructions until al dente. Drain and set aside.
Once the beef is cooked, stir the sour cream into the stroganoff sauce until well combined. Taste and adjust seasoning if necessary.
Serve the creamy beef stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley if desired.
Leftovers can be cooled and stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.

Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles cooking in the recommended pan or pot

Tips

Pan Or Pot Required

Cookware Size Guidance

For best results, use a slow cooker of at least 6 quarts capacity to accommodate 2 lbs of beef along with vegetables and liquids, allowing enough space for stirring and even cooking.

Cookware Swap Guidance

r, you can use these alternatives: Large Dutch Oven or heavy-bottomed pot: Brown the beef and sauté vegetables on the stovetop, then cover and simmer on low heat for 2-3 hours, stirring occasionally to tenderize the beef.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Timing note

Browning beef in batches and preparing the sauce precede the 6-hour low or 3-4-hour high slow-cooker stage. Cook noodles separately; these stages exceed the listed preparation allowance.

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Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles

Recipe Details

Ingredients

Instructions