There’s something magical about coming home to the warm, savory aroma of slow-cooked beef stroganoff.
This dish has become my go-to for busy days when I still want to serve something rich and satisfying. The beef turns unbelievably tender, and the creamy sauce hugs every bite of noodle in the most comforting way.
Why You’ll Love This Recipe
It’s effortless — the slow cooker does all the heavy lifting.
The beef melts in your mouth and pairs perfectly with egg noodles.
The creamy sauce is rich, flavorful, and loaded with umami.
Great for feeding a hungry family or making ahead for the week.
It’s flexible — mushrooms optional, but always delicious!
What You’ll Need (Ingredient Highlights)
Beef stew meat: Becomes tender after hours of slow cooking.
Onion soup mix: Shortcut to big flavor.
Worcestershire sauce: Adds depth and savory richness.
Sour cream + chive cream cheese: Brings creaminess and subtle tang.
Heavy cream: Makes the sauce extra luscious.
Egg noodles: Classic pairing, soaks up every drop of sauce.
Pro Tips Before You Start
Use a 7-quart slow cooker so nothing bubbles over.
Brown the beef beforehand for extra flavor (optional but recommended).
Soften the cream cheese before mixing for a smoother sauce.
Don’t skip seasoning with black pepper — it balances the richness.
How to Make Beef Stroganoff with Egg Noodles
Step 1: Prep the slow cooker
Grease the inside of your slow cooker with a little cooking spray to prevent sticking.
Step 2: Add the base ingredients
Place the beef, mushrooms (if using), onion soup mix, beef broth, and Worcestershire sauce into the slow cooker. Stir to combine.
Step 3: Cook low and slow
Cover with the lid and cook on low heat for 5 to 6 hours, until the beef is fork-tender.
Step 4: Mix the creamy sauce
In a medium bowl, whisk together the sour cream, chive & onion cream cheese, and heavy cream until smooth.
Step 5: Finish the stroganoff
Stir the cream mixture into the slow cooker.
Add black pepper to taste.
Cover and heat for 20 minutes, just until warmed through.
Step 6: Serve and enjoy
Serve the creamy beef mixture over freshly cooked egg noodles.
Dive in and enjoy every comforting bite!
What to Serve It With
Steamed green beans or roasted broccoli
A fresh cucumber salad
Warm dinner rolls to soak up the sauce
Variations / Substitutions
Swap egg noodles with rice or mashed potatoes.
Use Greek yogurt instead of sour cream for a lighter version.
Add frozen peas or baby spinach at the end for color and texture.
Make it gluten-free by using GF noodles and checking soup mix ingredients.
Storage & Leftovers
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave, stirring frequently.
Add a splash of cream or broth if the sauce thickens too much.
You can also freeze the beef mixture (without noodles) for up to 2 months.
FAQs
Can I use a different cut of beef?
Yes! Chuck roast or sirloin tips work beautifully when cubed.
Can I make this without a slow cooker?
Absolutely. Simmer gently on the stovetop for about 1.5–2 hours, covered, until the beef is tender.
What if I don’t like mushrooms?
You can skip them entirely, or substitute with zucchini or bell peppers for texture.
Is there a substitute for the soup mix?
You can make your own with onion powder, garlic powder, beef bouillon, and dried parsley.
Can I prepare it ahead of time?
Yes. You can prep all ingredients the night before and start the slow cooker in the morning.
Can I freeze leftovers with noodles?
It’s better to freeze the beef mixture alone and cook fresh noodles when ready to serve.
How do I make it spicier?
Add a pinch of cayenne or a splash of hot sauce to the cream mixture for a little kick.
Final Thoughts
This beef stroganoff with egg noodles is everything I love in a comfort meal — hearty, creamy, and deeply satisfying.
Whether it’s a chilly weeknight or a relaxed weekend dinner, this dish delivers warmth and flavor every time.
It’s one of those crowd-pleasers I never get tired of making — and eating.
Beef Stroganoff with Egg Noodles
Ingredients
Method
- Spray a large slow cooker with cooking spray.
- Add beef, mushrooms (if using), onion soup mix, broth, and Worcestershire.
- Cover and cook on low for 5–6 hours.
- In a bowl, whisk together sour cream, cream cheese, and heavy cream.
- Stir into the slow cooker. Season with pepper.
- Cover and heat for another 20 minutes until warmed through.
- See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-egg-noodles-2/
Notes
- Mushrooms add a wonderful earthy flavor but are optional.
- You can use any wide egg noodles, or swap with mashed potatoes or rice.
- The chive & onion cream cheese gives the dish extra depth—don’t skip it!
