Slow-Cooker Ground Beef Stroganoff

Few things beat coming home after a long, busy day of work, school or activities to the comforting aroma of a hearty dinner, ready and waiting. In my house, especially during chaotic sports seasons, slow-cooker recipes are the MVPs behind most of our hot, timely dinners. Like a longtime employee you know you can count on, the slow-cooker is always there, quietly doing its job.

This recipe for slow-cooker ground beef stroganoff is creamy, delicious and a cinch to throw together in under 30 minutes before heading out the door. The reward? Ladles of saucy, savory beef and mushrooms spooned over egg noodles by one happy and satisfied family.

Slow-Cooker Ground Beef Stroganoff Ingredients

• Ground beef
• Salt and pepper
• Butter
• Fresh mushrooms
• Onions
• Garlic
• Condensed beef consomme
• All-purpose flour
• Tomato paste
• Sour cream
• Egg noodles
• (Optional) Fresh parsley

Directions

Step 1: Brown the beef

In a large skillet, cook the beef, salt and pepper over medium heat until the meat is no longer pink, breaking it into crumbles, six to eight minutes. Drain the juice, and transfer the meat to a 3- or 4-quart slow cooker.

Step 2: Saute the veggies

In the same skillet, heat the butter over medium-high heat. Add the mushrooms and onions, and cook, stirring occasionally, until the onions are tender and the mushrooms have released their liquid and started to brown, six to eight minutes. Add the minced garlic and continue cooking for one more minute. Transfer the mixture to the slow cooker.

Step 3: Finish the stroganoff

In a small bowl, whisk together the consomme, flour and tomato paste. Pour that mixture into the slow-cooker, and stir to thoroughly combine all the ingredients. Cover the slow-cooker and cook on low until thickened, four to six hours. Stir in the sour cream and cook until heated through, 15 to 30 minutes longer. Serve the stroganoff over egg noodles, and if desired, top it with chopped parsley and additional fresh ground pepper.

Test Kitchen Tip: Beef consomme is made from flavorful roasted bones, vegetables and herbs. You can purchase canned beef consomme in the soup aisle of your grocery store.

How to Store Slow-Cooker Ground Beef Stroganoff

Let any leftover slow-cooker hamburger stroganoff cool completely, then store it in airtight containers in the refrigerator for three to four days. For the best results when reheating, store the stroganoff and egg noodles in separate containers. Reheat them together or separately in the microwave or on the stovetop until hot.

If you do keep them separate, add a splash of water to the pan or microwave container before reheating the egg noodles.

Slow-Cooker Ground Beef Stroganoff Tips

Can I make slow-cooker ground beef stroganoff with different meat?

Of course. This recipe can easily be adjusted to accommodate the package of chicken thighs in the fridge, giving you a slow-cooker chicken stroganoff, or try it as sausage stroganoff or broccoli ham stroganoff for a different twist. With a few ingredient swaps and some simple tweaks, you can make your next batch of stroganoff completely your own.

How can I dress up this slow-cooker stroganoff with ground beef?

To give your stroganoff a pop of color and some added vegetables, add red and green bell peppers to the slow cooker. Asparagus, spinach, broccoli and sweet peas are also good options to bring more flavor and nutrition to this dish. Top it with diced tomatoes or crushed red pepper for extra zip.

Can I replace the sour cream in this slow-cooker ground beef stroganoff?

Definitely. A good substitute for sour cream is plain Greek yogurt. Buttermilk and creme fraiche are also excellent options.