Slow Cooker Beef Stroganoff Soup - sirloin roast, beef broth, onion soup mix, tomato paste, Worcestershire sauce, mushrooms, sour cream and egg noodles. Cooks all day in the crockpot - even the noodles. Serve with some crusty bread for an easy weeknight meal! #slowcooker #crockpot #soup
Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. Add mushrooms, onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
Whisk 1/4 cup of hot broth into sour cream. Pour into slow cooker.
Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.
Notes:
What kind of roast do you use? I used a sirloin roast in this soup. You can also use a Chuck roast, blade roast or rump roast.
Do I need to pan sear the roast before adding it to the slow cooker? I always cook the roast before adding it to the slow cooker. If you are pressed for time, you can skip this step.
I used medium egg noodles. You can use any size egg noodles you prefer. Just cook the soup until they are tender.
Can I freeze leftover Slow Cooker Beef Stroganoff Soup? Yes. The noodles will absorb some of the liquid. Add more beef broth or water to get the soup back to the desired consistency.
If you are making this soup exclusively for a freezer meal, you can leave out the noodles and add them when you reheat the soup.