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The Boat Shed Kitchen

Beef Stroganoff with Egg Noodles

This beef stroganoff with egg noodles is the ultimate comfort food—tender sirloin slow-cooked in savory broth, finished with cream cheese and sour cream for a rich, velvety sauce. Served over egg noodles, it’s a family favorite for cozy dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs Beef Sirloin Steak cut ½ inch thick (or chuck roast)
  • 1 Onion chopped
  • 1 tsp Kosher Salt or ½ tsp table salt
  • ½ tsp Pepper
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • 4 cloves Garlic
  • 2 Tbsp Worcestershire Sauce
  • 3 tsp Dijon
  • 2 tsp Low Sodium Beef Bouillon I like Better Than Bouillon®
  • 2 ½ cups Beef Broth low sodium
  • 6 oz Cream Cheese room temperature, cut in chunks
  • 1 cup Sour Cream
  • 12 oz Egg Noodles cooked

Method
 

  1. Spray the crock of your slow cooker with cooking spray.
  2. Add beef and onion.
  3. Season with salt, pepper, garlic powder, and onion powder.
  4. Stir in garlic, Worcestershire sauce, and Dijon.
  5. Dissolve bouillon in broth and pour over the beef mixture.
  6. Cover and cook on LOW for 8 hours.
  7. Add cream cheese and stir until melted. Cover again.
  8. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-egg-noodles/

Notes

  • Chuck roast is a great alternative to sirloin for a more budget-friendly cut.
  • Tempering the sour cream prevents curdling when added to the hot mixture.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.