Slow Cooker 4-Ingredient Beef Stroganoff Pasta Recipe – Easy and Comforting Dinner
Looking for a quick-prep, family-friendly meal that tastes like it simmered all day? This Slow Cooker 4-Ingredient Beef Stroganoff Pasta is the ultimate comfort food you can set and forget. Tender beef, a creamy sauce, and hearty egg noodles come together for a satisfying dinner everyone will love.
Below you’ll find everything you need to make this recipe, from ingredients to variations and storage tips.
Why You’ll Love This Beef Stroganoff Pasta
4 Simple Ingredients – No complicated shopping list.
Hands-Off Cooking – The slow cooker does all the work.
Family-Friendly – A guaranteed crowd-pleaser.
Budget-Friendly – Made with affordable pantry staples.
Customizable – Adapt it to suit your taste and diet.
Ingredients
Gather these 4 easy ingredients to get started:
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1 pound beef stew meat
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1 can (10.5 oz) cream of mushroom soup
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1 cup sour cream
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8 oz egg noodles
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Optional Garnish: Fresh chopped parsley or cracked black pepper.
Step-by-Step Instructions
Follow these straightforward steps for foolproof slow cooker beef stroganoff pasta:
1. Prepare the Beef
Place the beef stew meat directly into the bottom of your slow cooker. No browning needed – the long, slow cook will make it tender.
2. Mix the Sauce
Add the entire can of cream of mushroom soup and the sour cream to the slow cooker.
Use a spoon or spatula to stir everything together, coating the beef evenly.
3. Slow Cook
Place the lid on your slow cooker.
Cook on LOW for 6–8 hours, or until the beef is very tender and easily shredded with a fork.
Tip: Avoid opening the lid during cooking – this keeps the heat in and ensures consistent cooking.
4. Cook the Noodles
About 20 minutes before you’re ready to serve, bring a large pot of salted water to a boil.
Cook the egg noodles according to package instructions (usually about 7–8 minutes) until tender.
Drain well.
5. Combine and Finish
Stir the cooked egg noodles into the beef and sauce mixture in the slow cooker.
Mix gently to coat the noodles evenly.
6. Serve
Spoon into bowls and garnish with fresh parsley or a sprinkle of black pepper, if desired.
Enjoy warm!
Variations and Tips
Make this recipe your own with these easy swaps and additions:
Extra Flavor:
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Add 1 tablespoon Worcestershire sauce for richer depth.
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Stir in 1 teaspoon Dijon mustard for a mild tang.
Veggie Boost:
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Sauté mushrooms and onions and add them to the slow cooker with the beef.
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Mix in frozen peas 15 minutes before serving for color and nutrition.
Lighter Option:
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Use plain Greek yogurt instead of sour cream for a lower-fat version.
Soup Swap:
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Substitute cream of chicken soup for a milder flavor if you have picky eaters.
Make It Gluten-Free:
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Use gluten-free pasta instead of egg noodles and ensure your soup is labeled gluten-free.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the beef and sauce separately from the noodles for up to 2 months. Thaw overnight before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce.
Frequently Asked Questions
Q: Can I cook this recipe on high?
A: Yes, but the beef will be less tender. Cook on HIGH for 3–4 hours, checking for doneness.
Q: Can I use a different cut of beef?
A: Absolutely! Try chuck roast cut into cubes or even sliced sirloin for a leaner option.
Q: What sides go with beef stroganoff pasta?
A: It’s great with a green salad, steamed vegetables, or garlic bread.
Final Thoughts
This Slow Cooker 4-Ingredient Beef Stroganoff Pasta is proof that a cozy, satisfying dinner doesn’t need to be complicated. With minimal prep and simple ingredients, you can serve a meal that feels special any night of the week.