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Crockpot Beef Stroganoff Recipe for Busy Weeknights

A slow-cooked beef stew with tender chuck roast, earthy mushrooms, and a creamy sour cream sauce. Minimal prep required, making this 6-8 hour comfort dish perfect for weeknight meals.
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Course: crockpot
Cuisine: American, Hungarian-Inspired
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6 servings
Calories: 420kcal
Author: Eva Stoner

Ingredients

  • 2 lbs beef chuck roast, cubed
  • 1 lb mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 tbsp Hungarian paprika
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 350°F (180°C). Brown beef cubes in a skillet and transfer to crockpot
  • Add mushrooms, onion, garlic, beef broth, paprika, salt, and pepper to crockpot
  • Cook on low for 6-8 hours or high for 3-4 hours
  • In a small bowl, mix flour with 1/4 cup of cooking liquid until smooth. Reduce heat to warm, stir in sour cream until fully incorporated

Notes

Serve with egg noodles or rice for complete meal
Add sour cream mixture at final 30 minutes to prevent curdling
Let rest 15-20 minutes for thicker sauce
Store leftovers in airtight container for 3-4 days

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 15g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Fiber: 2g | Sugar: 5g