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Overhead bowl of crockpot beef stroganoff with beef chunks and mushrooms

Crockpot Beef Stroganoff

Beef stew meat, mushrooms and cream of mushroom soup cook low and slow for eight hours, then egg noodles and sour cream go in at the end for a creamy crockpot beef stroganoff.
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Course Dinner, Main Dish
Cuisine American
Servings 6 servings
Calories 436 kcal

Equipment

Ingredients
  

  • 1 lb beef stew meat
  • 10.5 oz cream of mushroom soup 1 can
  • 1 c beef broth
  • 4 oz baby bella mushrooms sliced
  • 1 medium onion diced
  • 3 T Worcestershire sauce
  • 1 T minced garlic
  • 1/2 t salt
  • 1/2 t pepper
  • 12 oz egg noodles
  • 3/4 c sour cream

Instructions
 

  • Add the stew meat, mushroom soup, broth, mushrooms, onion, Worcestershire, and seasonings to a slow cooker. (Everything but the sour cream and noodles.) Stir to combine.
  • Cover and cook on low for 8 hours.
  • Cook the egg noodles according to the package directions until they are al dente (don't overcook). Drain the noodles into the sink and immediately transfer them to the slow cooker.
  • Add the sour cream to the slow cooker and stir gently but thoroughly. Cover and cook for an additional 10 minutes to heat through; stir and serve.

Nutrition

Calories: 436kcalCarbohydrates: 49gProtein: 29gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 114mgSodium: 870mgPotassium: 708mgFiber: 2gSugar: 4gVitamin A: 222IUVitamin C: 4mgCalcium: 90mgIron: 4mg
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