This ground beef stroganoff is the ultimate comfort food, simmered slowly to perfection. The creamy, savory sauce coats tender mushrooms and ground beef, and it’s all ladled over buttery egg noodles. Plus, it’s made in the slow cooker, so you can set it and forget it—perfect for busy weekdays or lazy weekends.
Why You’ll Love It:
Set and Forget: Prep it in the morning, and come back to a delicious dinner.
Comfort in Every Bite: Rich, creamy sauce with tender beef and mushrooms.
Family-Friendly: Everyone loves a warm, hearty bowl of noodles and beef!
Versatile: You can make this recipe your own with easy substitutions or add-ins.
Ingredient Tips:
Shallot: If you don’t have shallots, use half a yellow onion for a similar mild flavor.
Mushrooms: Cremini mushrooms add depth, but button mushrooms work too.
Brandy: Adds a touch of sweetness and complexity, but it’s optional. You can skip it or replace it with a splash of white wine.
Fresh Herbs: Fresh dill and parsley brighten up the rich flavors. If you don’t have fresh, dried herbs will do in a pinch—just use about one-third the amount.
Instructions:
Prep the Slow Cooker: Spray the bottom of a 5-quart slow cooker generously with cooking spray to prevent sticking.
Layer the Ingredients: Spread the thinly sliced shallots across the bottom. Add the ground beef and mushrooms on top.
Season Everything: Sprinkle in the Worcestershire sauce, brandy (if using), beef stock, salt, and pepper. Mix gently, breaking the ground beef into smaller chunks.
Cook Low and Slow: Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fully cooked and flavors meld together.
Prepare the Noodles: When 20 minutes of cook time remains, cook the egg noodles according to the package instructions.
Finish the Stroganoff: While the noodles cook, add the sour cream and half of the chopped herbs (parsley and dill) to the slow cooker. Stir well and cover again, allowing it to heat through.
Butter the Noodles: Once the noodles are tender, drain them thoroughly and toss with the butter until coated.
Serve and Garnish: Spoon the stroganoff over the buttered noodles and garnish with the remaining fresh herbs for a burst of color and flavor.
Serving Suggestions:
Pair this hearty dish with a simple green salad or steamed veggies like green beans or broccoli. A glass of red wine, like a Pinot Noir, will complement the rich flavors nicely!
Storage/Meal Prep Tips:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat on the stovetop or microwave. If the sauce thickens too much, add a splash of beef broth or water to loosen it.
Freezing: The beef mixture freezes well! Just leave out the sour cream until you’re ready to serve to avoid curdling.
Variations:
Low-Carb: Serve over zucchini noodles or cauliflower rice.
Vegetarian: Swap the ground beef for a plant-based ground or extra mushrooms.
Creamy Twist: Use Greek yogurt instead of sour cream for a tangier flavor with added protein!
Slow Cooker Ground Beef Stroganoff
Ingredients
- 1 shallot thinly sliced
- 2 pounds ground beef
- 8 ounces cremini mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brandy optional
- 1/4 cup beef stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 package egg noodles
- 2 tablespoons butter
Instructions
- Prep the slow cooker with cooking spray.
- Layer shallots, beef, and mushrooms.
- Season with Worcestershire, brandy, beef stock, salt, and pepper. Cook on low for 7-8 hours or high for 4-5 hours.
- Cook noodles per package directions in the last 20 minutes.
- Stir in sour cream and half the herbs. Cover and heat through.
- Toss noodles with butter.
- Serve stroganoff over noodles, garnished with remaining herbs.