slow cooker ground beef stroganoff recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best slow cooker ground beef stroganoff recipe

I’ve always been a fan of hearty, comforting dishes that warm the belly and soothe the soul. Slow cooker ground beef stroganoff is one of those recipes that never fails to hit the spot. It’s a classic dish with Russian origins, but I like to think of it as an American staple, perfect for weeknight meals or special occasions alike.

The rich flavors of the beef, combined with the creamy sauce and tender noodles, make it a winner in my book. Growing up, I remember my mom making this dish for family gatherings and potlucks. It was always a crowd-pleaser, and I loved watching her expertly brown the beef in a skillet before adding it to the slow cooker.

The aroma that filled our house was intoxicating, and I’d often find myself sneaking into the kitchen to taste the sauce before it was even done. As a busy mom myself, I appreciate how easy this recipe is to prepare. Simply brown the beef, add it to the slow cooker with some onions and garlic, and let it cook all day while you’re out running errands or taking care of other tasks.

When you come home, you’ll be greeted with a delicious, hot meal that’s ready to be served. But what really sets this recipe apart is its health benefits. By using lean ground beef and limiting the amount of cream in the sauce, we can enjoy this comforting dish without feeling too guilty.

Plus, the slow cooker method makes it easy to cook with minimal fat and oil, which is a win-win in my book.

Slow Cooker Ground Beef Stroganoff

4.7 from 1621 votes

This creamy and hearty stroganoff is made effortlessly in the slow cooker with ground beef, mushrooms, and a rich sour cream sauce. It is a comforting meal that requires minimal hands-on time and delivers classic flavors.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stroganoff

1 1/2 pounds ground beef
1 medium onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
2 tablespoons chopped fresh parsley

For Serving

12 ounces egg noodles, cooked according to package directions
Fresh parsley for garnish

👨‍🍳Directions

1In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes.
2Use a slotted spoon to transfer the beef to the slow cooker, leaving about 1 tablespoon of drippings in the skillet.
3Add the diced onion and sliced mushrooms to the skillet and cook over medium heat, stirring occasionally, until the onions are translucent and the mushrooms have released their liquid and begun to brown, about 5 to 7 minutes.
4Stir in the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.
6Slowly pour in the beef broth while stirring constantly, then add the Worcestershire sauce, Dijon mustard, salt, and pepper, and bring to a simmer.
7Pour the broth mixture over the ground beef in the slow cooker and stir to combine.
8Cover and cook on low for 4 hours or on high for 2 hours, until the flavors are melded and the sauce has thickened slightly.
9Just before serving, stir in the sour cream until fully incorporated and smooth.
10The sauce should be creamy and pale in color.
11Serve the stroganoff over hot cooked egg noodles and garnish with fresh parsley.

🔧Equipment

Large skillet
Slow cooker (4-6 quart)
Measuring cups and spoons
Wooden spoon
Knife and cutting board
Colander

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 680mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use ground turkey and reduced-fat sour cream. The stroganoff can be stored in the refrigerator for up to 3 days and reheats well on the stovetop or in the microwave. If the sauce becomes too thick upon reheating, add a splash of beef broth to loosen it.

Watch Video Of How Slow Cooker Ground Beef Stroganoff Works

This slow cooker ground beef stroganoff recipe is a staple in our household for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.

Whether you’re looking for a quick weeknight meal or a special dish for guests, this recipe delivers every time.

One of my favorite things about this recipe is how well it reheats – simply store any leftovers in an airtight container and reheat in the microwave or oven when you’re ready.

❓ Frequently Asked Questions About Slow Cooker Ground Beef Stroganoff

Q: What type of beef is best for slow cooker ground beef stroganoff?

C: Lean ground beef works best for this recipe. You can use 80/20 or 70/30 lean-to-fat ratio for optimal flavor.

Q: Can I use frozen onions instead of fresh?

C: Yes, you can use frozen onions as a substitute. Just thaw them first before adding them to the slow cooker.

Q: How long does it take for this recipe to cook in the slow cooker?

C: This recipe typically takes 6-8 hours to cook on low in the slow cooker.

Q: Can I make this recipe ahead of time?

C: Yes, you can prepare this recipe ahead of time by browning the beef and cooking the noodles separately before assembling the dish.

Q: What if I don’t have any sour cream? Can I substitute it with something else?

C: You can substitute sour cream with Greek yogurt or mayonnaise if you don’t have sour cream on hand.

Similar Posts