Imagine coming home to a savory, comforting meal enriched with tender noodles, succulent beef (or mushrooms), and a velvety sauce that has been simmering all day. This Slow Cooker Stroganoff Noodles recipe is designed to help you transform a few simple ingredients into a filling and tasty dinner that practically cooks itself.
Ingredients
- 1 pound beef stew meat (or sliced mushrooms for a vegetarian twist)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 8 ounces egg noodles
- 1 cup sour cream
- Salt and pepper to taste
Instructions
Begin by quickly searing the beef. Warm the olive oil in a skillet over medium-high heat and add the stew meat. Brown it on all sides to lock in the flavor. Once browned, transfer the meat to the slow cooker. If you prefer a vegetarian version, simply substitute mushrooms, skip the browning step, and place the sliced mushrooms directly in the slow cooker.
Next, add the chopped onion and minced garlic to the same skillet. Sauté until the onions become translucent—about three to four minutes—then pour them into the slow cooker. Stir in the beef or vegetable broth, Worcestershire sauce, and dried thyme. Cover and cook on low for six to eight hours, or until the meat is tender (or the mushrooms are soft and flavorful).
About 30 minutes before serving, add the egg noodles to the slow cooker. Stir to combine and allow the noodles to soak up the delicious broth. If you find there isn’t enough liquid for the noodles, add a splash of water or broth as needed. Continue cooking until the noodles are tender, which typically takes around 15 to 20 minutes.
Finally, swirl in the sour cream, and season the Stroganoff Noodles with salt and pepper to taste. Give everything one last stir, and celebrate the wonderful aroma filling your kitchen!
Serve hot in shallow bowls with a sprinkle of freshly cracked pepper or chopped parsley on top. Enjoy!
This recipe is great because it offers a hands-off, comforting dinner that pleases everyone. Feel free to adjust ingredients to suit your dietary preferences—substitute mushroom broth for a vegetarian version or swap traditional sour cream for Greek yogurt to lighten things up.
Whether you’re cooking for yourself or a crowd, you can’t go wrong with a batch of hearty, slow-cooked noodles that only gets better as it simmers. Plus, any leftovers reheat wonderfully for a cozy lunch the next day.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
