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Slow Cooker Beef Paprikash

Warm and meaty comfort food for the soul!
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings
Author: Lauren Greutman


  • 1.5 pounds top sirloin cut into 1 inch pieces
  • 1/2 onion diced
  • 2 tablespoons dried paprika
  • 1 tablespoon garlic powder
  • 2 cups beef broth
  • 16 oz egg noodles
  • 1 cup sour cream or plain yogurt
  • 1 tablespoon dried parsley


  • Combine the beef, onion, paprika, garlic, and broth in the slow cooker.
  • Cook on low for 8 hours or high for 4 - 6 hours.
  • About 20 minutes before the beef is finished cooking, cook the egg noodles according to package directions. Drain and rinse in hot water.
  • When the beef is finished cooking, stir the sour cream into the beef mixture.
  • Serve the meat and sauce over the noodles and sprinkle with parsley.


To thicken sauce with cornstarch: Cook noodles as normal. When the beef is thoroughly cooked, remove beef and onions from the slow cooker to a bowl leaving the sauce in the crock. In a small bowl, combine 1 tablespoon of cornstarch with 1/2 cup of cold water. Stir thoroughly until no lumps remain. Whisk the beef sauce in the slow cooker continually as you stir in the cornstarch liquid. This will begin to thicken. Now you can stir in the sour cream until completely combined. Return the beef and onions to the sauce and stir to coat. Serve over noodles as usual.