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Creamy slow cooker ground beef stroganoff served over egg noodles with fresh parsley garnish.

Slow Cooker Ground Beef Stroganoff

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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.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, comfort food
Calories: 460
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. (Optional) In a skillet over medium heat, brown the ground beef and onion until no longer pink. Drain any excess grease.
  2. 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.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  4. About 20 minutes before serving, cook the egg noodles separately in salted water until tender. Drain and set aside.
  5. Turn off the slow cooker. Stir in sour cream until smooth and creamy.
  6. Add the noodles and gently mix until fully coated.
  7. Serve hot, garnished with fresh parsley if desired.

Nutrition

Calories: 460kcal

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.

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