Crock Pot Steak Stroganoff
Indulge in the rich, comforting flavors of this Crock Pot Steak Stroganoff—a slow-cooked classic perfect for busy weeknights or cozy weekends. Tender strips of beef sirloin are seared to perfection and paired with savory onions, earthy cremini mushrooms, and a creamy, tangy sauce made with sour cream, Dijon mustard, and Worcestershire sauce. Thanks to the slow cooker, this hearty dish develops incredible depth of flavor with minimal hands-on effort, while the silky sauce perfectly complements the wide egg noodles it’s served atop. Garnished with fresh parsley for a pop of color and freshness, this recipe is a wholesome and satisfying meal your family will love. With just 20 minutes of prep time and the convenience of letting your slow cooker do the work, this dish is an easy solution for a crowd-pleasing dinner that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1.5 pounds Beef sirloin steak, cut into strips
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup Sour cream
- 12 ounces Wide egg noodles, cooked and drained
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the steak strips with salt and black pepper, then toss with all-purpose flour to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Sear the steak strips in batches until browned on all sides, about 1-2 minutes per side. Transfer the browned steak to the crock pot.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they release their liquid and start to brown slightly. Transfer the onion, garlic, and mushrooms to the crock pot with the steak.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture over the steak and vegetables in the crock pot.
Cover and cook on low for 5-6 hours, or until the steak is tender and the flavors are well blended.
About 20 minutes before serving, stir in the sour cream until fully combined. Let it heat through for the final 15-20 minutes but do not allow it to boil.
Cook the wide egg noodles according to package instructions, drain, and set them aside.
Serve the steak stroganoff over the cooked egg noodles and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 616 mg | 13% | |
*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.
