Succulent Crockpot Stroganoff

Succulent Crockpot Stroganoff

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Crockpot Stroganoff Recipe


  • 1.5 lbs beef stew meat, cut into strips
  • 1 onion, thinly sliced
  • 8 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 12 oz egg noodles, cooked and drained
  • Fresh parsley, chopped (for garnish)


  1. In a crockpot, combine the beef stew meat, onion, mushrooms, and garlic.
  2. In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Pour the mixture over the beef and vegetables in the crockpot.
  3. Season with salt and pepper to taste. Stir well to combine.
  4. Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
  5. Stir in the sour cream until well incorporated.
  6. Serve the stroganoff over cooked egg noodles.
  7. Garnish with fresh parsley.

Enjoy your delicious crockpot beef stroganoff!