Beef stroganoff is a classic comfort dish that has its roots in Russian cuisine, but over the years, it has become a beloved staple in many American homes. This slow cooker version is perfect for busy families who want to enjoy a hearty meal without spending hours in the kitchen. With just four ingredients, it’s a simple yet satisfying dish that brings warmth to the dinner table. Perfect for those chilly Midwestern evenings, this recipe is sure to become a family favorite.
This beef stroganoff pairs beautifully with a fresh green salad or some steamed broccoli to add a pop of color and nutrition to your meal. You might also consider serving it with some crusty bread to soak up the delicious sauce. For a special touch, sprinkle some fresh parsley on top before serving.
Slow Cooker 4-Ingredient Beef Stroganoff Pasta
Servings: 4
Ingredients
1 pound beef stew meat
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
8 oz egg noodles
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
8 oz egg noodles
Directions
Place the beef stew meat in the slow cooker.
Add the cream of mushroom soup and sour cream, stirring to combine.
Cover and cook on low for 6-8 hours, or until the beef is tender.
About 20 minutes before serving, cook the egg noodles according to package instructions.
Stir the cooked noodles into the beef mixture in the slow cooker.
Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a richer flavor, you can add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce. If you have picky eaters, you can substitute the cream of mushroom soup with cream of chicken soup. For a lighter version, use Greek yogurt instead of sour cream. Feel free to add some sautéed mushrooms or onions for extra flavor and texture.
