Slow Cooker Hamburger Helper Beef Stroganoff
This Slow Cooker Hamburger Helper Beef Stroganoff combines seasoned ground beef, mushrooms and tender egg noodles in a rich, creamy homemade sauce. It’s an easy, budget-friendly crockpot dinner that tastes even better than the boxed version.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces baby bella or white mushrooms, sliced
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 8 ounces wide egg noodles, uncooked
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ¾ cup full-fat sour cream
- 2 tablespoons freshly chopped chives, optional
Instructions
- Add the ground beef and diced onion to a large skillet set over medium-high heat. Cook for 6 to 8 minutes, breaking the beef into small crumbles, until it is browned and the onion has softened.
- Add the minced garlic and cook for another 30 to 60 seconds. Drain away any excess grease.
- Transfer the cooked beef mixture to a 5- or 6-quart slow cooker.
- Add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, paprika, salt and black pepper. Stir until combined.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Turn the slow cooker to high. Stir in the uncooked egg noodles, pressing them into the liquid so they are mostly submerged.
- Cover and cook for 20 to 30 minutes, stirring once if possible. Begin checking the noodles after 20 minutes and stop cooking when they are just tender.
- Whisk the cornstarch and cold water together in a small bowl until completely smooth.
- Stir the cornstarch slurry into the slow cooker. Cover and cook for another 5 to 10 minutes, or until the sauce has thickened.
- Turn off the slow cooker. Stir in the sour cream until the sauce is smooth and creamy.
- Taste and adjust the salt and pepper as needed. Sprinkle with freshly chopped chives and serve immediately.
Notes
- Add the egg noodles only during the final 20 to 30 minutes so they don’t become mushy.
- Slow cookers vary in temperature. Begin checking the noodles after 20 minutes.
- Use full-fat sour cream for the smoothest, creamiest sauce.
- Turn off the slow cooker before adding the sour cream to prevent it from separating.
- If the sauce becomes too thick, stir in a splash of warm beef broth or milk.
- If your family doesn’t like mushrooms, leave them out without making any other changes.
- For an extra-rich sauce, stir in 4 ounces of softened cream cheese before adding the sour cream.
- Refrigerate leftovers in an airtight container for up to three days. Add a splash of broth or milk when reheating.