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Creamy Slow Cooker Ground Beef Stroganoff – Easy Crockpot Dinner

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This creamy slow cooker ground beef stroganoff is proof that you don’t have to spend hours in the kitchen to get a dinner that tastes like you did. It’s rich, satisfying, and ridiculously easy — the kind of recipe you’ll turn to again and again.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 works great)
  • 1 medium yellow onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth (low-sodium preferred)
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup sour cream (full-fat)
  • 12 ounces egg noodles
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink. Leave about a tablespoon of fat in the pan for flavor. Transfer the beef to the slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add the diced onion and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Create the sauce base: Sprinkle the flour over the mushroom mixture and stir for about a minute to cook out the raw flour taste. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pan. Let it simmer for about a minute until slightly thickened. Transfer everything to the slow cooker.
  4. Add the flavor builders: To the slow cooker, add the cream of mushroom soup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Stir everything together until well combined.
  5. Slow cook: Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Stir once or twice if you’re home, but it’s not necessary.
  6. Finish with sour cream: About 10 minutes before you’re ready to eat, cook the egg noodles according to package directions. Drain well. Stir the sour cream into the slow cooker until fully incorporated. Let it heat through for about 5 minutes — don’t let it boil.
  7. Serve and enjoy: Spoon the stroganoff over the hot egg noodles. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef for best flavor. Add sour cream at the end to prevent curdling. Use full-fat sour cream for creamiest results. If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 5 more minutes. Store leftovers separately from noodles for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker ground beef stroganoff, creamy stroganoff, easy crockpot dinner, ground beef stroganoff, comfort food, weeknight dinner

Find it online: https://sparklechew.com/creamy-slow-cooker-ground-beef-stroganoff-easy-crockpot-dinner/