This Slow Cooker Ground Beef Stroganoff is comforting, creamy, and full of rich flavor while still being super easy to make.
Using ground beef keeps it quick to prep and budget friendly, with all the cozy goodness of classic stroganoff.
It’s a simple dump and go meal that turns pantry staples into a warm, satisfying dinner every time.
Why I Love This Recipe
I first made this version on a cold weeknight when I didn’t have stew meat, but I did have ground beef—and honestly, I might never go back! This one’s on regular dinner rotation now.
- It’s faster and cheaper than traditional stroganoff
- The ground beef soaks up all the flavor perfectly
- No browning or fancy prep needed
- It reheats like a dream
- Comfort food with barely any effort
What You’ll Need
- 1½ lbs ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon beef bouillon base or 1 cube
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup sour cream
- 8 oz wide egg noodles
- 2 tablespoons chopped fresh parsley (optional)
Servings and Cook Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 4–5 hours on low, 2–3 hours on high
Pro Tips
- Use lean ground beef (85–90%) so the dish isn’t greasy
- Don’t skip the paprika—it adds a deep, smoky flavor
- Cook noodles right before serving so they don’t soak up too much sauce
- Let the mixture cool before adding sour cream to keep it smooth
- Add frozen peas or mushrooms for extra veggies
Tools You’ll Need
- Black oval crockpot (slow cooker)
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Small whisk or fork
- Saucepan (for boiling noodles)
- Large spoon or ladle
Substitutions and Variations
- Use ground turkey or chicken instead of beef
- Substitute Greek yogurt for sour cream
- Try cream cheese for a richer flavor
- Use gluten-free noodles if needed
- Add mushrooms or spinach to boost the veggies
Make Ahead Tips
- Brown the beef and chop onions the night before
- Store the mixture in the fridge, then toss it in the slow cooker the next day
- Fully cooked leftovers reheat well and can be frozen (without the noodles)
Cooking Instructions
Step 1: Brown the Ground Beef
Cook 1 ½ pounds of ground beef in a skillet until fully browned. Drain excess grease.
Step 2: Add Ingredients to Crockpot
Add all ingredients to the crockpot and stir to combine:
- Browned ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon beef bouillon
- 1 cup beef broth
Step 3: Slow Cook
Set slow cooker to low for 4–5 hours or high for 2–3 hours, until onion is soft and flavors have blended.
Step 4: Make Cornstarch Slurry
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until completely smooth, with no lumps remaining.
Step 5: Stir in Slurry
Add slurry to the crockpot. Stir and cook on high for 15–20 minutes until sauce thickens.
Step 6: Add Sour Cream
Turn off the heat and let the mixture cool for 3–5 minutes, then stir in 1 cup sour cream until smooth and creamy.
Step 7: Add Uncooked Egg Noodles to the Crockpot
Stir uncooked wide egg noodles into the creamy beef mixture in the crockpot. Cover and cook on High for 15–20 minutes, until noodles are tender. Add a splash of broth if it gets too thick.
Step 8: Serve and Garnish
Serve in a bowl and garnish with chopped parsley.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 4 days
- Reheat gently in the microwave or stovetop
- Freeze the beef mixture without the noodles for up to 2 months
Macros Information (Per Serving – 6 servings)
- Calories: 390
- Protein: 30g
- Fat: 18g
- Carbs: 28g
- Fiber: 2g
- Sugar: 3g
(Estimates based on standard ingredients)
Why This Recipe Works (Quick Science)
- Ground beef cooks fast, making this quicker than traditional stroganoff
- Slow cooking develops flavor even with quick-prep ingredients
- Sour cream added at the end keeps the sauce from breaking
- Cornstarch thickens without adding flour or butter
Common Mistakes
- Adding sour cream too early—wait until the end to avoid curdling
- Not draining the ground beef—can make the sauce greasy
- Overcooking noodles—they should be just tender before mixing in
- Skipping seasoning—make sure you taste and adjust at the end
What to Serve With
- Steamed broccoli or green beans
- Side salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or sautéed zucchini
FAQ
Can I use frozen ground beef?
Thaw it first for best results. Frozen meat can affect cook time and texture.
Can I double the recipe?
Yes! Just make sure your slow cooker is big enough and increase cook time slightly.
Can I skip the cornstarch?
You can, but your sauce will be thinner. You can also use flour as a thickener.
Final Thoughts
This Slow Cooker Ground Beef Stroganoff proves that comfort food doesn’t have to be complicated. It’s creamy, cozy, and perfect for busy nights. I hope it becomes a new favorite in your dinner rotation! Try it out, then come back and leave a comment—I’d love to hear how it went for you.