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A simple slow cooker beef stroganoff with tender meat and creamy sauce served over wide egg noodles.
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Course: Dinner
Cuisine: American
Keyword: Slow Cooker 4-Ingredient Beef Stroganoff with Egg Noodles
Calories: 540kcal

Equipment

  • Slow Cooker
  • Saucepan for noodles
  • whisk
  • spoon

Ingredients

  • 2 pounds beef stew meat (1–1½-inch pieces)
  • 2 cans condensed cream of mushroom soup (10.5-ounce each)
  • 1 packet onion soup mix (1-ounce)
  • 1 cup sour cream
  • 12 ounces wide egg noodles, cooked and drained

Instructions

  • Layer the beef evenly in the bottom of the slow cooker.
  • Whisk together cream of mushroom soup and onion soup mix. Pour over beef and stir gently.
  • Cook on LOW 7–8 hours or HIGH 4–5 hours until beef is tender.
  • Cook egg noodles according to package directions about 20 minutes before serving.
  • Stir sour cream into slow cooker until smooth. Taste and adjust seasoning.
  • Combine noodles and beef, or serve beef over noodles. Serve hot.

Notes

Minimal prep, only four ingredients, cook low and slow for tender beef.

Nutrition

Calories: 540kcal | Carbohydrates: 38g | Protein: 38g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 980mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 25mg