Slow Cooker Stroganoff
Thick veal slow cooker stroganoff in a bowl with wide egg noodles, garnished with parsley for serving.

Slow Cooker Stroganoff

Slow Cooker Stroganoff is a hearty, comforting meal of veal and mushrooms served with a creamy gravy sauce over egg noodles. Thanks to the slow cooker, the stew meat is cooked until fork-tender and is waiting for you after a long day of work. This easy recipe is the perfect cold weather dinner for the family.

What you’ll need

Most of what you need for this veal slow cooker stroganoff are things you likely already have on hand. That makes this easy dinner recipe even easier. Season the veal stew meat with salt, paprika, and pepper in your slow cooker. Add sliced onion, mushrooms, and garlic on top. Next, add in the mustard and Worcestershire sauce. Over the top, pour the broth and stir everything together. Cook for 8-10 hours on low or until the veal is fork tender.

When you come home at the end of the day it only takes a few steps to finish this delicious dish. Create a slurry with the slow cooker juices and corn starch, stir back in. Then add the sour cream and parsley. After cooking for an addition 20 minutes, serve your thick sauce over cooked egg noodles or stir the noodles into the slow cooker to coat them all. As this dish cools, it will continue to thicken.

This recipe makes 4 servings of the slow cooker stroganoff, but is easily doubled for a bigger family or dinner. When the veal is fork-tender and falls apart, the stroganoff can be finished with those final steps. This delicious and hearty recipe was developed by Carla Cardello of Homemade in the Kitchen. She also developed our slow cooker vegetable soup that uses veal stew meat as well. Check it out!


Prep Time:
15 minutes

Cook Time:
6-8 hours



  • 1/2 pound boneless veal stew meat, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground black pepper
  • Half a small onion, sliced
  • 4 large white button mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1/4 cup full-fat sour cream
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh chopped parsley
  • 6 ounces wide egg noodles


In a 6-quart slow cooker, add the veal then season with salt, paprika, and pepper. Next, add the sliced onion, mushrooms, and garlic then the mustard and Worcestershire sauce.

Pour the broth over and then stir everything together. Cover and cook on high for 4-6 hours or on low for 8-10 hours or until veal is fork-tender.

Once stroganoff is cooked, remove 2 tablespoons of the broth and add it to a small bowl. Whisk in the cornstarch until smooth then stir it back into the slow cooker to thicken the sauce. After, add the sour cream and parsley then stir until smooth.

Cover and cook on high for an additional 15-20 minutes or until the sauce thickens. Once done, turn off the slow cooker. The sauce will continue to thicken as it cools down.

Meanwhile, bring a large pot of water to a boil. Once boiling, add a handful of salt and egg noodles. Cook according to package directions, about 10-12 minutes. Drain when done.

Add the cooked noodles to the slow cooker then stir until coated. or serve the sauce and noodles separate.