Ground Beef Stroganoff in the Crockpot
Browned ground beef with onions and mushrooms simmered in a short broth, then finished with sour cream and spooned over egg noodles.
Ground Beef Stroganoff in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes3
hours30
minutesBrowned ground beef with onions and mushrooms simmered in a short broth, then finished with sour cream and spooned over egg noodles.
Ingredients
1 1/2 lb 80/20 ground beef
1 medium yellow onion, diced
3 garlic cloves, minced
1 lb cremini mushrooms, sliced
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp all-purpose flour
3/4 cup sour cream, at room temperature
12 oz egg noodles
2 tbsp chopped parsley
Directions
- Brown the beef in a large skillet over medium-high heat for 7 minutes and break it into crumbles.
- Drain all the grease. Greasy beef makes a greasy sauce.
- Stir the flour into the beef for 1 minute so no dry streaks remain.
- Put the onion and garlic in the slow cooker and add the beef.
- Whisk the broth, Worcestershire, tomato paste and paprika and pour it over the beef.
- Cover and cook on LOW for 3 to 4 hours, or HIGH for 1 1/2 to 2 hours.
- Add the mushrooms with 1 1/2 hours left on LOW, or 1 hour left on HIGH.
- Slide a probe into the beef. It should read at least 160°F.
- Switch the cooker off, wait for the bubbling to stop, and stir in the sour cream.
- Serve over egg noodles cooked separately and top with parsley.
Notes
- Add the noodles to the pot only in the last 15 to 20 minutes if you want a one-pot dinner, and thin the sauce with broth if it turns thick. Leftovers keep 3 days; reheat to 165°F on the stove. Sour cream does not survive reheating well, so stir in fresh cream when you serve a second time.
Ground beef stroganoff in the slow cooker
Ground beef cooks quickly, so this is the one stroganoff that fits a short window. Draining the fat after browning is what keeps the sauce clean instead of oily.
Stirring flour into the beef gives the broth something to hold on to, so you do not need a slurry later.
Swaps that work and one that does not
Ground turkey works if you add a little extra Worcestershire for depth. Plain Greek yogurt can replace the sour cream, but only off the heat and tempered. Do not use low-fat sour cream. It splits the moment it meets hot sauce.
Serve over egg noodles, rice or mashed potatoes. A cucumber salad on the side is a nice sharp contrast.
Leftovers and the noodle mistake
Cooked noodles left sitting in the sauce turn soft and drink all the liquid. Keep them separate. Freeze the beef base without dairy for up to 2 months.
Adding the sour cream while the pot is still bubbling is the mistake people make most. Wait until it goes quiet.
Ground Beef Stroganoff in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by 80/20 ground beef, yellow onion, garlic cloves, cremini mushrooms
Tips for Ground Beef Stroganoff in the Crockpot
Add the noodles to the pot only in the last 15 to 20 minutes if you want a one-pot dinner, and thin the sauce with broth if it turns thick. Leftovers keep 3 days; reheat to 165°F on the stove. Sour cream does not survive reheating well, so stir in fresh cream when you serve a second time.
Ground Beef Stroganoff in the Crockpot FAQ
How long does Ground Beef Stroganoff in the Crockpot take?
Ground Beef Stroganoff in the Crockpot takes 3 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Ground Beef Stroganoff in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Ground Beef Stroganoff in the Crockpot?
14 ingredients, led by 80/20 ground beef, yellow onion, garlic cloves, cremini mushrooms. Amounts are in the recipe card above.
