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Slow Cooker Hamburger Stroganoff

Slow Cooker Hamburger Stroganoff is total comfort food. Ground beef and mushrooms simmer away all day in a creamy sauce, and are then served over egg noodles for a hearty wintertime meal. 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Author Liz


  • 2 lbs. lean ground beed 90% or leaner
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarsely ground black pepper
  • 1 onion small dice
  • 2 Tbs. tomato paste
  • 16 oz. sliced cremini mushrooms
  • 1/2 tsp. dried thyme leaves
  • 1 tsp. Worcestershire sauce
  • 1 1/2 c. water
  • 1 c. light sour cream
  • 1/4 c. all-purpose flour
  • 4 tsp. chicken bouillon
  • 1 tsp. sweet paprika


  1. Season beef with salt and pepper. Transfer to a large skillet set over medium heat, and sauté beef, breaking up as it cooks. When almost browned, add diced onion. Cook for 4-5 minutes until onions are translucent. Add tomato paste, stirring until mixed thoroughly. Transfer beef mixture to the crock of a slow cooker.

  2. Top beef with mushrooms, thyme and Worstershire sauce.

  3. In a 4-cup measuring cup or bowl, combine water, sour cream, flour, bouillon and paprika. Whisk together until combined. Pour over top of beef and mushrooms.

  4. Cook on low for 6 hours.

  5. Serve hot, over egg noodles.