Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.
Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.
This tried-and-true family favorite has been made, and loved, by thousands of readers.
This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.
Ingredients for Crock Pot Stroganoff
Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.
Variations
Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
How to Make Beef Stroganoff in a Crock Pot
Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
Cook on Low (preferred): 7 to 8 hours
Cook on High: 4 to 5 hours
Serving Suggestions
I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Cut the beef into 1-inch cubes and trim any fat.
Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
Egg Noodles: Thick and sturdy egg noodles are the pasta of choice for this recipe. You can use penne, rotini, bowties, or medium elbow pasta for this recipe in place of egg noodles.
Butter: Butter is rich, creamy, and adds flavor and texture to these noodles. We use salted butter in this recipe. If using unsalted butter, just don’t forget to add a pinch of salt.
Cheese: Parmesan is optional, but really makes the dish pop! No parm? Romano, Asiago, or even a sprinkle of mozzarella work well in its place.
Seasonings: Garlic powder, fresh parsley, and black pepper…that’s it!
How to Make Noodles with Butter
Cook pasta al dente as per package directions.
Drain, but don’t rinse the pasta (reserve some pasta water).
Melt butter and garlic powder in the same pot.
Stir in pasta and remaining ingredients.
Toss noodles and season as desired (full recipe below).
Cooking pasta to ‘al dente’ ensures it retains its texture if there are leftovers.
Reserve a little pasta water in case it’s needed to thicken the garlic butter sauce.
Butter burns quickly, so be sure the stove is on medium heat.
To help the butter stick to your noodles, don’t rinse them!
Next-Day Noodles
Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!
Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!
Easy Pasta Recipes You’ll Love!
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Buttered Noodles
Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.
Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.
Place the pot back on the stove over medium heat and melt the butter and garlic powder.
Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.
Don’t rinse the pasta, or the butter won’t stick as well.
Depending on what you are serving this side with, you can add more Parmesan cheese to taste.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
I hope you’re staying safe and dry during this rainy weather. If you’re looking for a warm and easy-to-make soup to enjoy right now, try this tasty noodle soup made with sotanghon (rice vermicelli) and egg. It’s quick to prepare and perfect for cozying up on a rainy day. Why We Crave Soup On Rainy…
This post may contain affiliate links. Please read our disclosure policy.
I hope you’re staying safe and dry during this rainy weather. If you’re looking for a warm and easy-to-make soup to enjoy right now, try this tasty noodle soup made with sotanghon (rice vermicelli) and egg. It’s quick to prepare and perfect for cozying up on a rainy day.
Why We Crave Soup On Rainy Days
Why do we crave soup on rainy days? What does soup do for our bodies that makes it so comforting? Our soup recipes, like spicy chicken sotanghon and rich, creamy chicken sopas, are often popular during this time of year.
When you enjoy a hot bowl of soup, such as this sotanghon and egg noodle soup, your body starts to feel warmer because the heat from the soup raises your core temperature. The steaming liquid acts like a warm blanket from the inside, making you feel cozy and content. Additionally, your body works to digest the soup, which generates even more warmth.
Healing Benefits of Soup
When you’re under the weather, a warm broth can soothe a sore throat and help clear a stuffy nose by loosening mucus. It also keeps you hydrated and provides the nutrients your body needs to fight off illness.
Ingredients That We Need
Get ready, gether the ingredients, and start feeling better today with our sotanghon and egg noodle soup!
5 eggs, boiled and peeled – this soup is best with perfectly boiled eggs, as they hold up better in our sotanghon with egg noodle soup.
160 grams vermicelli – Tender strands of vermicelli that soak up all the savory goodness.
¼ head cabbage, shredded – this is commonly used in soup recipes.
1 ¼ quarts water – This is your soup base.
2 ½ teaspoons chicken powder – For a burst of rich chicken flavor!
1 teaspoon annatto powder – A splash of color and subtle, earthy flavor to brighten up your dish.
5 cloves garlic, crushed – A punch of aromatic garlic for that irresistible, cozy soup!
1 onion, chopped – For a subtle sweetness.
2 stalks spring onion, chopped – Fresh spring onion stalks for a hint of brightness and a touch of color.
3 tablespoons cooking oil – A splash of oil to sauté and meld all the flavors together perfectly.
Fish sauce and ground black pepper to taste – Seasonings to fine-tune your dish.
How To Cook Sotanghon and Egg Noodle Soup?
To start, heat oil in a cooking pot.
Sauté the garlic, and let it sizzle until it turns a delightful golden brown.
Add the onion, and keep sautéing until it softens and becomes translucent.
Stir in the annatto powder and 2 teaspoons of fish sauce. Mix well to infuse the flavors.
Then pour in the water and bring it to a boil.
Afterward, add the vermicelli and chicken powder, then cover the pot and let the liquid re-boil.
Next, lower the heat to a gentle simmer and let it cook for 3 minutes, stirring occasionally.
After that, give those noodles a little toss and then introduce the shredded cabbage.
Cover the pot and cook for another 2 minutes.
finish with eggs and seasonings
Gently stir in the boiled eggs and green onions.
Then season with additional fish sauce and ground black pepper to taste.
Transfer the soup to a serving plate and top with crispy toasted garlic.
Lastly, serve hot, share with your favorite people, and enjoy every comforting spoonful!
How To Serve This Noodle Soup?
To serve this tasty sotanghon and egg noodle soup, ladle the hot soup into bowls, making sure everyone gets a good portion of noodles, vegetables, and perfectly cooked eggs. Garnish with toasted garlic and extra chopped spring onions. For a refreshing touch, add a squeeze of lemon or lime to enhance the flavors. If you like a bit of spice, throw in some fresh chili slices or a dash of hot sauce. You can also sprinkle crumbled chicharon on top for added crunch and flavor. These simple touches can take your soup from great to exceptional!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sotanghon and Egg Noodle Soup
Chicken and Egg Noodle Soup is a comforting and flavorful dish featuring tender chicken and egg noodles simmered in a savory broth, often enriched with vegetables and garnished for added taste.
Prep: 10 minutesminutes
Cook: 15 minutesminutes
Total: 25 minutesminutes
Instructions
Heat oil in a cooking pot.
3 tablespoons cooking oil
Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.
5 cloves garlic, 1 onion
Stir in the annatto powder and 2 teaspoons of fish sauce.
1 teaspoon annatto powder, fish sauce and ground black pepper to taste
Pour in the water and bring it to a boil.
1 ¼ quarts water
Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.
160 grams vermicelli, 2 ½ teaspoons chicken powder
Toss the noodles, then add the cabbage.
¼ head cabbage
Cover and cook for an additional 2 minutes.
Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.
5 eggs, fish sauce and ground black pepper to taste, 2 stalks of spring onion
Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!
1 teaspoon toasted garlic
Notes
Best 5 Foods to Eat When Sick
Soup – A classic for a reason! Soup dishes provide hydration and essential nutrients. So definitely try this sotanghon and egg noodle soup!
Tea – Especially, ginger tea is a natural remedy for nausea and digestive discomfort, with anti-inflammatory properties.
Mashed Potatoes – Soft, sweet, and easy on the stomach, energy-boosting mashed potatoes are packed with nutrients!
Yogurt – Yogurt is beneficial when you’re sick because it contains probiotics that support gut health and boost your immune system.
Bananas – They’re gentle on the stomach and easy to digest, making them ideal for soothing nausea. They’re also rich in potassium for a quick energy boost.
These foods are the best to consume when you’re sick.
Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.
Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.
Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.
Variations
Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole
Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
Soften veggies: Cook the veggies until tender. Add flour and seasonings.
Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Storing Chicken Noodle Casserole
Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles
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4.91 from 66 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Noodle Casserole
A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Prevent your screen from going dark
Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.
If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz. Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed. Leftovers can be refrigerated for up to 4 days.
We Asians sure do love our noodles, and we might even joke that they’re the secret to a long life, right? Today’s recipe spotlight is on a classic Indonesian dish—mie goreng! Mie goreng is a mouthwatering stir-fried noodle dish packed with flavor and loaded with veggies and your choice of protein. Knock, knock! Who’s there?…
This post may contain affiliate links. Please read our disclosure policy.
We Asians sure do love our noodles, and we might even joke that they’re the secret to a long life, right? Today’s recipe spotlight is on a classic Indonesian dish—mie goreng! Mie goreng is a mouthwatering stir-fried noodle dish packed with flavor and loaded with veggies and your choice of protein. Knock, knock! Who’s there? Mie! Mie who? Mie ready for some delicious mie goreng! So let’s dig in! 🍜
Mie Goreng Recipe
Mie goreng is a real favorite in Indonesia and the Philippines, loved for its delicious flavors and comforting appeal. In Indonesia, it’s a go-to street food dish with chewy noodles, a tasty sauce, veggies, and chicken or shrimp. Over in the Philippines, they call it pancit canton. Also, we sometimes refer to it as fried noodles sold as street food in small cups priced at 35 to 50 pesos. It’s no wonder this dish is a hit—it’s a satisfying and flavorful part of everyday eating in Southeast Asia.
So let me put my historian suit on. Ehem! Mie goreng has been around for ages and is thought to have started in China before making its way to Southeast Asia. It’s like a fusion dish that evolved from Chinese stir-fried noodles brought over by immigrants. Over time, it got its own local twist with Southeast Asian flavors and ingredients. In Indonesia especially, it became a hit as a go-to street food and home-cooked favorite. So, while we can’t pinpoint an exact start date, mie goreng has definitely been satisfying taste buds for generations!
Okay, so let me put my Vanjo Merano attire back. Mie goreng is not just delicious—it’s also loaded with good stuff your body needs. You’ve got the noodles for energy, veggies like cabbage and carrots for vitamins and fiber, and protein from chicken or shrimp to build those muscles. It’s a hearty dish that will surely steal your heart. Can’t wait now? Let’s get started!
Ingredients for Mie Goreng
This recipe is actually very similar to our crispy noodles, but this time, it’s with an Indonesian twist. Brace yourself for a touch of spiciness—this dish has some kick. Scroll down below to spice up your day with mie goreng.
200 grams Egg Noodles — These egg noodles are the perfect base for mie goreng, offering a satisfying chewy texture and a hint of richness.
4 ounces chicken breast, sliced into serving pieces — Add protein to this dish, contributing a savory flavor and satisfying bite.
3 ounces shrimp, deveined and shells removed — FBbring a delightful seafood taste and a juicy texture to the mie goreng.
3 eggs, beaten — Create a silky coating around the noodles.
1 ¼ cup mung bean sprouts — Provide a refreshing crunch and light flavor, balancing the dish with freshness.
3 green onions, cut into 2-inch pieces — Add a mild onion flavor and vibrant color to the mie goreng.
3 baby bok choy, chopped — Adds a mild, slightly sweet taste and a delightful crispness to the dish.
5 cloves garlic, minced — It infuses the mie goreng with a delicious aromatic flavor that complements the other ingredients.
1 quart water — Water is used for cooking the noodles and creating the sauce base.
4 tablespoons cooking oil — Cooking oil, particularly sesame oil, is essential for stir-frying the ingredients and achieving a delicious, evenly cooked mie goreng.
Sauce ingredients
3 tablespoons kecap manis — It’s a sweet soy sauce, adding a rich and caramelized flavor to the mie goreng.
3 tablespoons soy sauce — Provides a savory and salty base.
1 tablespoon Oyster Sauce — Contributes depth and a savory sweetness to the mie goreng sauce.
2 tablespoons tomato ketchup — Adds a touch of tanginess and sweetness to balance the flavors.
2 teaspoons sambal oelek — It’s an Indonesian chili paste to add an extra kick. There’s no mie goreng without the chili!
2 teaspoons Sesame Oil — Sesame oil imparts a nutty aroma and flavor.
How to Cook Mie Goreng
1. Prepare the sauce
First, prepare the sauce by mixing everything together in a separate bowl. That’s it! Feel free to add more of each sauce ingredient the way you like it.
Set aside.
2. Boil the egg noodles
Start by boiling 1 quart of water in a wok.
Then, add the Good Life Egg Noodles and gently stir for 2 minutes.
Discard the water and set the noodles aside.
3. Cook the eggs
Heat 2 tablespoons of cooking oil in a pan.
Pour in the beaten eggs and cook until firm. Use a spatula or cooking spoon to cut the eggs into pieces, then set aside. You can also slice them in short rectangular strips.
4. Sauté garlic, chicken, and shrimp
Heat the remaining oil in the same pan and sauté the garlic until it starts to brown.
Next, add the sliced chicken and continue sautéing for 2 minutes.
Then, add the shrimp and stir-fry for an additional minute or until you see that the shrimp has turned orange.
5. Add vegetables and noodles
Toss in the green onions, baby bok choy, and mung bean sprouts.
Cook for 1 minute before adding back the cooked egg noodles and the cooked eggs. Mix everything together.
6. Finish with sauce
Pour the sauce into the wok with the noodles and vegetables.
Toss again until all the ingredients are well blended.
Plate it and bon appétit!
How to Serve Mie Goreng
To serve mie goreng, start by plating the cooked noodles and stir-fried ingredients on a serving dish. Garnish with fresh herbs like cilantro or sliced green onions for a pop of color and added freshness. Serve the mie goreng hot and invite everyone to dig in and enjoy the flavorful combination of textures and tastes. For a refreshing beverage to pair with mie goreng, consider serving cold iced tea or soda! You can also try a glass of chilled coconut water. Yum!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Mie Goreng
Mie Goreng, originally from Indonesia, is also enjoyed in the Philippines with local twists. It’s a tasty stir-fried noodle dish with eggs, meat, and veggies, commonly found as street food, showcasing the diverse flavors of Southeast Asia.
Prep: 14 minutesminutes
Cook: 6 minutesminutes
Instructions
Start by mixing all the sauce ingredients and set aside.
Boil 1 quart of water in a wok. Add Good Life Egg Noodles. Continue boiling while gently stirring for 2 minutes.
230 grams Egg Noodles, 1 quart water
Discard the water. Set the noodles aside.
Heat 2 tablespoons of cooking oil. Pour the beaten eggs. Cook the eggs until they become firm.
4 tablespoons cooking oil, 3 eggs
Cut them into pieces using the tip of your spatula or cooking spoon. Set aside.
Heat the remaining oil in the same pan. Add the garlic. Sauté until it starts to brown.
5 cloves garlic
Add the sliced chicken. Continue sautéing for 2 minutes.
4 ounces chicken breast
Add the shrimp. Stir-fry for 1 minute.
3 ounces shrimp
Add the green onions, bok choy, and mung bean sprouts. Cook this for 1 minute.
3 green onions, 3 baby bok choy, 1 ¼ cup mung bean sprouts
Stir in the cooked Good Life Egg Noodles. Toss.
Pour the sauce mixture into the wok. Toss again until all the ingredients are well blended.
Transfer to a serving plate. Share and enjoy!
Notes
How and why devein shrimp?
To devein a shrimp, use a small knife to make a shallow cut along its back, then pull out the dark vein with the tip of the knife or a toothpick. It’s important to devein shrimp because removing the vein improves its appearance and makes it taste better. You’ll enjoy cleaner, tastier shrimp in your dish after deveining.
Ingredients alternatives
Mung bean sprouts: Try using thinly sliced blanched cabbage or shredded carrots for a crunchy texture and mild flavor. Baby bok choy: Spinach, kale, or Chinese broccoli (gai lan) work well and add a fresh touch to your dish. Kecap manis: Just mix regular soy sauce with brown sugar instead. Combine about 3 tablespoons of soy sauce with 1 to 2 tablespoons of brown sugar to make a sweet and savory sauce. Sambal oelek: Try substituting with sriracha sauce or chili garlic sauce for a similar spicy kick. Crushed red pepper flakes or cayenne pepper can also add heat, but use them sparingly to avoid overpowering the dish.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
