Crock Pot Beefy Tomato Stroganoff
Cozy up with a bowl of Crock Pot Beefy Tomato Stroganoff, a hearty and comforting slow-cooker meal that’s perfect for busy weeknights or lazy weekends. This recipe combines savory ground beef, tender egg noodles, and a tangy tomato-based sauce, all simmered to perfection with fragrant spices like paprika, thyme, and parsley. A rich sour cream mixture stirred in at the end gives the dish its signature creamy texture, while the crock pot does all the heavy lifting, filling your kitchen with irresistible aromas. With simple pantry ingredients, minimal prep, and a melt-in-your-mouth result, this stroganoff is a family favorite that delivers big on flavor with minimal effort. Serve it with a sprinkle of fresh parsley for an inviting presentation that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 15-ounce can, undrained diced tomatoes
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 0.5 teaspoon dried thyme
- 8 ounces, uncooked egg noodles
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- to taste salt
- to taste black pepper
- for garnish, optional fresh parsley
Instructions
In a large skillet over medium-high heat, brown the ground beef until it is no longer pink, breaking it up into crumbles as it cooks. Drain off excess grease and add the beef to the crock pot.
In the same skillet, sauté the diced onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer to the crock pot.
Add the beef broth, tomato paste, diced tomatoes (with their juice), soy sauce, paprika, dried parsley, and dried thyme to the crock pot. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the flavors are well-combined and the beef is tender.
About 30 minutes before serving, stir the uncooked egg noodles into the crock pot. Cover and cook on high for the remaining time, until the noodles are tender. Stir occasionally to ensure the noodles are coated in the sauce and cooking evenly.
In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the crock pot to create a creamy, thickened sauce. Let it cook for an additional 10-15 minutes.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 39.2 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3527 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
