Hungarian Beef Stroganoff for the Slow Cooker

Nutriscore Rating: 67/100

Experience comfort food at its finest with this rich and hearty Hungarian Beef Stroganoff, made effortlessly in the slow cooker. Tender strips of seared beef chuck roast are simmered to perfection in a luscious sauce infused with sweet Hungarian paprika, aromatic garlic, and savory beef broth. A dollop of sour cream adds velvety creaminess, while crushed tomatoes introduce a subtle tang that sets this dish apart from traditional stroganoff recipes. Served over wide egg noodles and topped with a sprinkle of fresh parsley, this slow-cooker dinner is as satisfying as it is simple. Perfect for busy evenings, this make-ahead recipe delivers bold, authentic European flavors with minimal hands-on effort.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 pounds Beef chuck roast
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 3 minced Garlic cloves
• 2 tablespoons Sweet Hungarian paprika
• 1 cup Crushed tomatoes
• 2 cups Beef broth
• 1 cup Sour cream
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 12 ounces Wide egg noodles
• 2 tablespoons Fresh parsley

📝 Instructions

9 steps

1. Cut the beef chuck roast into bite-sized strips about 2 inches long. Season with salt and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until they're browned on all sides, about 2 minutes per side. Transfer the browned beef to the slow cooker.

3. In the same skillet, add the diced yellow onion and cook over medium heat until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute, being careful not to burn it.

4. Stir the sweet Hungarian paprika into the skillet with the onions and garlic, cooking for another 30 seconds to release its aroma.

5. Add the crushed tomatoes and beef broth to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Pour this mixture over the beef in the slow cooker.

6. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and infused with the sauce.

7. In the last 30 minutes of cooking, whisk together the sour cream, cornstarch, and water in a small bowl. Stir this mixture into the slow cooker, blending it into the sauce. Cover and let it cook for the remaining time to thicken the sauce.

8. Prepare the wide egg noodles according to the package instructions. Drain and set aside.

9. Serve the Hungarian beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and flavor. Enjoy!

Nutrition Facts

1 serving (409.8g)

Calories		672
% Daily Value*
Total Fat		44.3 g	57%
	Saturated Fat	18.4 g	92%
	Polyunsaturated Fat	0.0 g
Cholesterol		158 mg	53%
Sodium		751 mg	33%
Total Carbohydrate		38.1 g	14%
	Dietary Fiber	3.3 g	12%
	Total Sugars	6.6 g
Protein		35.2 g	70%
Vitamin D		0.0 mcg	0%
Calcium		105 mg	8%
Iron		5.7 mg	32%
Potassium		702 mg	15%

*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.

Source of Calories

Fat: 2393 cal (57.5%%)

Protein: 848 cal (20.4%%)

Carbs: 918 cal (22.1%%)