Go Back
–+ servings
Recipe
easy slow cooker beef stroganoff recipe
Recipe
No ratings yet
click the stars to rate!

Easy Slow Cooker Beef Stroganoff Recipe

Created by: Brooke Farmer
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
10
This easy slow cooker beef stroganoff recipe is a lightened up family favorite, perfect for busy weeknights, game days, and back to school season.

Equipment

  • 1 Slow Cooker

Ingredients
 

  • 1 1/2 pounds lean beef stew cut into 1 inch cubes
  • 3 tbsp all purpose flour
  • 2 tbsp butter divided
  • 2 8 ounce containers baby Bella or cremini mushrooms thinly sliced, optional
  • 1 10.5 ounce can Campbell's Healthy Request Condensed Cream of Mushroom Soup
  • 1 small onion diced
  • 3/4 cup beef broth low sodium as an option
  • 2 tbsp cooking sherry wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper

To Finish

  • 12 ounces egg noodles
  • 1 cup plain Greek yogurt optional non-fat
  • 2 tbsp fresh parsley finely chopped

Instructions

  • Toss the beef cubes with the flour until evenly coated.
  • Heat 1 tablespoon butter in a large cast iron skillet over medium-high heat. Sear the beef in batches, 2 to 3 minutes per side, until deep golden brown.
  • Transfer the seared beef and pan drippings to the slow cooker.
  • Add the mushrooms (if using), soup, onion, broth, sherry, Worcestershire, dijon, garlic, salt, and pepper. Stir to combine.
  • Cover and cook on high 3 hours or low 6 hours, until beef is fork-tender.
  • About 30 minutes before cook time is up, boil a large pot of salted water.
  • Cook noodles to al dente per package directions; drain.
  • Stir remaining 1 tablespoon butter into the slow cooker until melted.
  • Add noodles and Greek yogurt to the slow cooker; stir to combine and heat through on low.
  • Serve garnished with fresh parsley.

Notes

Leave the mushrooms out for picky eaters. Sear the beef and load the slow cooker insert the night before for a faster morning. Freeze the beef and sauce for up to 3 months; add noodles and yogurt fresh when reheating.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 33g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 457mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2.8mg

did you make this recipe?

Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse