Ground Beef Slow Cooker Stroganoff
Hearty and satisfying, this Ground Beef Slow Cooker Stroganoff is a quick meal that's so easy to make and is packed with so much flavor! Loaded with fresh mushrooms, creamy sauce, and tender noodles, you'll love how filling this dinner is.
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This easy recipe takes classic beef stroganoff and makes it even easier! Using ground beef and cooking in the slow cooker results in the perfect comfort food dinner for very little effort.
Why this Recipe Works
Thanks to simple ingredients and easy steps, this is a great recipe for dinner any night of the week! It incorporates all the flavors you know and love but makes them easier to prepare.
Featuring egg noodles, filling ground beef, and rustic mushrooms, the whole family will love this slow cooker ground beef stroganoff.
And if you love cooking with ground beef, my Homemade Beefaroni and Ground Beef and Broccoli are sure to be family favorite dinners as well.
Ingredients Needed
- Ground Beef: I prefer to go for something on the leaner side, but feel free to choose whatever kind of ground beef you prefer.
- Olive Oil: Any oil will work here.
- Garlic and Onion
- White Mushrooms: These add the perfect amount of earthy flavor to your dish.
- Beef Broth: Helps form the base of your stroganoff sauce and cooks the pasta.
- Worcestershire Sauce: For a boost of savory flavor that enhances the ground beef.
- Dijon Mustard: Adds just a little tang.
- Wide Egg Noodles: These tend to cook well in the slow cooker and won't get too soft or fall apart.
- Sour Cream: Provides the signature tang that's a crucial aprt of any stroganoff.
- Fresh Parsley: For garnish.
How to Make this Ground Beef Slow Cooker Stroganoff
- Step 1: Cook the ground beef in a large skillet until no longer pink. Drain and set aside.
- Step 2: Heat olive oil in the same skillet over medium-high heat, then an onion and cook until translucent, about a minute or two.
- Step 3: Add the minced garlic, salt, and pepper, and saute until fragrant.
- Step 4: Add cooked beef to the bottom of your slow cooker and top with onion mixture.
- Step 5: Add mushrooms and beef broth and stir until well combined.
- Step 6: Mix in the Worcestershire and Dijon, then cover and cook on high for 90 minutes or low for about 2 and a half hours.
- Step 7: Add egg noodles and cover, then cook for about 20 minutes. Give everything a stir every 5 minutes.
- Step 8: Stir in the sour cream and finish cooking for about 10 more minutes, then turn off the heat and serve.
Recipe Tips
- If you want a lighter version that the entire family will still love, you can use ground turkey or ground turkey instead.
- If you find that the sour cream sauce isn't as thick as you would like, you can mix a bit of corn starch with water and mix it into the mixture during cooking time to help thicken the sauce.
- I use white mushrooms for the creamy mushroom sauce, but you could also use cremini, shiitake, or portobello mushrooms.
- If you have leftover beef stroganoff, store in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in smaller portions in the microwave or transfer back to the slow cooker on low or on the warm setting if you're looking to reheat a lot at a time.
Recipe FAQ's
This delicious meal comes from Russia and is reportedly named after the wealthy and influential Stroganov family, though other sources claim it was invented by a French chef.
In many cases, tender cuts of beef like sirloin steak, ribeye, or tenderloin are used for this dish, but this recipe uses ground meat for a simpler and more affordable option. Other choices like chuck roast and other less expensive stew meat can also work well!
More Easy Slow Cooker Recipes
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Slow Cooker Ground Beef Stroganoff
Equipment
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 4 fresh cloves garlic chopped* (or 3 teaspoons minced jarred garlic)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 oz white mushrooms sliced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cups uncooked wide egg noodles 8 ounces
- 1 cup sour cream Add more if you prefer
- Chopped fresh parsley optional garnish
Instructions
- Preheat a 10-12-inch non-stick skillet over medium-high heat for 2 minutes. Add the ground beef, allowing the pieces to sear upon contact. Using a wooden spatula or nonstick spoon to break up the beef into smaller pieces, cook the ground beef for 4 minutes until it is no longer pink. Drain the beef in a metal colander and set aside.
- Reduce the heat to medium and add the olive oil to the 10-inch non-stick skillet. Add the chopped onion. Sauté for 2 minutes until the onion starts to soften, then add the garlic, salt, and pepper. Cook for an additional minute, then turn off the heat.
- Add the drained cooked beef to the bottom of a 5 to 6 quart or larger slow cooker, then top with the seasoned onions & garlic. Add the white mushrooms and beef broth and mix until combined.
- Add Worcestershire sauce and Dijon mustard, mix well using the wooden spatula. Cover and cook on high for about 90 minutes, or low for 2.5 hours, stirring occasionally.
- Add the uncooked egg noodles to the slow cooker, and mix. Cover and cook for an additional 20 minutes, stirring every 5 minutes to ensure the uncooked noodles are fully covered and absorbing the liquid.
- Stir in sour cream until combined, and allow to finish cooking for an additional 10 minutes, stirring occasionally.
- Serve topped with sour cream and chopped fresh parsley, if desired.
Notes
- Leftovers: Refrigerate leftovers in an airtight container. Leftovers can be enjoyed for up to 3 days after cooking.
- If you are feeding a larger crowd, double the recipe and use a 6-8 qt large size slow cooker to accommodate the ingredients, especially the pasta and liquid.
