Some nights, all you need is a cozy, hearty dinner that basically cooks itself while you go about your day. This slow cooker beef stroganoff is exactly that. It’s creamy, comforting, and family friendly, plus the crock pot does most of the work.
Toss in a few ingredients, let it simmer low and slow, and by dinnertime you’ve got tender beef in the most delicious mushroom cream sauce.
🛒 Ingredients
- Stewing beef – I love chuck roast cut into cubes because it gets fall apart tender. If you can’t find it, any stewing beef works fine.
- Cream of mushroom soup – The shortcut that makes this recipe extra easy. You can swap in cream of chicken or cream of celery if needed.
- Fresh mushrooms – They soak up all that sauce and give extra flavor. White button or cremini mushrooms both work here.
- Sour cream – Stirred in at the end for that signature creamy finish. Greek yogurt is a good backup if you don’t have sour cream.
- Egg noodles – Stroganoff classic! But mashed potatoes or rice would be just as tasty underneath.
- If you like more easy slow cooker recipes, try honey ginger chicken thighs, beef stew with mushroom, or bacon cheddar potato soup.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Slow Cooker Beef Stroganoff
- Add the beef and onion: Place cubed beef and diced onion into the slow cooker.
- Layer in the mushrooms: Scatter the sliced mushrooms right on top of the beef.
- Mix the sauce: Pour in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir everything gently so it’s well combined.
- Slow cook it: Cover with the lid and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is fork tender.
- Finish with sour cream: Stir in the sour cream during the last 15–30 minutes so it melts smoothly into the sauce.
- Cook the noodles: While the stroganoff finishes, boil the egg noodles according to package directions. Drain well.
- Serve it up: Spoon the creamy beef stroganoff over a pile of noodles and dig in.
Rita's Tip
Always wait to stir in the sour cream at the very end, otherwise it can curdle during the long cooking time.
📋 Tips
- Don’t skimp on cooking time, this is how the beef gets melt in your mouth tender.
- Cut the beef into even chunks so it cooks evenly.
- If the sauce looks thin, take the lid off during the last 30 minutes and let it thicken.
- Want extra creamy sauce? Stir in more sour cream or even a splash of heavy cream.
- Mushrooms shrink a lot when cooked, so feel free to add more than you think.
- Dijon mustard adds a tangy depth, just a teaspoon stirred in with the broth does the trick.
- Egg noodles are the classic pairing, but rice or mashed potatoes work just as well.
🍱 Storage Instructions
- 🍱To Store. Keep leftovers in the fridge in an airtight container for up to 4 days. Store noodles separately so they don’t get mushy.
- 🥶Freezing. Freeze the beef stroganoff (without noodles) for up to 2 months. Thaw in the fridge overnight before reheating.
- 🔥To Reheat. Warm gently on the stovetop or in the microwave with a splash of broth or cream to loosen up the sauce.
What To Serve With Beef Stroganoff
- A crisp caesar salad
- Creamy mashed potatoes
- Roasted asparagus with a squeeze of lemon
- Honey glazed carrots
- Pickled beets or a tangy side slaw
More Beef Recipes You'll Like
- One Pot Ground Beef Pasta
- Juicy Air Fryer Beef Meatballs
- Tex-Mex Cabbage and Ground Beef Skillet
- Cheesy Mexican Ground Beef and Potatoes
📖Recipe
Slow Cooker Beef Stroganoff (The BEST Stroganoff EVER)
Slow Cooker Beef Stroganoff is the ultimate comfort food with tender beef, creamy mushroom sauce, and egg noodles all come together in this easy crock pot recipe
Ingredients
- 1½ pounds stewing beef or chuck roast, cut into 1-inch cubes
- 1 small onion, finely diced
- 1 can, 10.5 ounce cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley, optional
- ¾ cup sour cream, added at end
- 8 ounce egg noodles, cooked separately
Instructions
- Add the beef and onion: Place the cubed beef and diced onion into the slow cooker.1½ pounds stewing beef or chuck roast, 1 small onion
- Layer in the mushrooms: Scatter the sliced mushrooms on top of the beef.
- Mix the sauce: Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley until everything is combined.1 can, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried parsley
- Slow cook it: Cover with the lid and cook on Low for 6–8 hours or High for 4–5 hours until the beef is fork tender.
- Finish with sour cream: Stir in the sour cream during the last 15–30 minutes of cooking so it melts smoothly into the sauce.¾ cup sour cream
- Cook the noodles: While the stroganoff finishes, boil the egg noodles according to package directions. Drain well.8 ounce egg noodles
- Serve: Spoon the creamy beef stroganoff over a pile of noodles and enjoy.
Nutrition
Calories: 421kcalCarbohydrates: 31gProtein: 29gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 127mgSodium: 489mgPotassium: 585mgFiber: 2gSugar: 3gVitamin A: 221IUVitamin C: 2mgCalcium: 73mgIron: 3mg
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