This Crock Pot Beef Stroganoff makes a classic comfort dish accessible on any busy day. Tender pieces of beef and sliced mushrooms cook slowly in a savory, creamy sauce until the meat is falling apart.
With about 20 minutes of prep, your slow cooker takes over for the rest of the day. You will come home to a rich, flavorful meal ready to be spooned over buttery egg noodles. It’s a satisfying dinner with minimal effort.
Why will you love Crock Pot Beef Stroganoff?
Set it and forget it: The slow cooker does all the work, simmering the beef for hours until it’s perfectly tender without you having to watch a pot.
No-fail creamy sauce: Using condensed soup creates a stable base for the sauce, and stirring in sour cream at the end ensures a smooth, rich finish without curdling.
Deep flavor development: Cooking low and slow allows the flavors of the beef, mushrooms, and aromatics to meld together into a deeply savory sauce.
Crock Pot Beef Stroganoff Ingredients
• Beef: Beef chuck roast or round steak are good choices. They are tougher cuts that become very tender after slow cooking. Cut against the grain for the most tender result.
• Mushrooms: Cremini (baby bella) mushrooms have a meatier texture and deeper flavor than white button mushrooms, but both work well in this recipe.
• Sour Cream: Full-fat sour cream is less likely to curdle when added to the warm sauce. You can also use Greek yogurt for a tangier alternative.
• Condensed Soup: A can of condensed cream of mushroom soup is the classic shortcut for an easy, creamy sauce base.
• Beef Broth: Use a low-sodium beef broth to better control the saltiness of the final dish.
Exact quantities are in the recipe card below.
How to Make Crock Pot Beef Stroganoff
Step 1: Prepare the Sauce and Vegetables
In the insert of your slow cooker, whisk together the condensed soup, beef broth, Worcestershire sauce, and minced garlic. Add the chopped onion and sliced mushrooms to the sauce and stir to combine.
Step 2: Add the Beef and Cook
Place the beef cubes on top of the vegetables and season with salt and pepper. Stir everything together so the beef is coated in the sauce. Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Step 3: Finish and Serve
When the beef is fork-tender, cook the egg noodles as directed on the package. Turn off the heat on the slow cooker and gently stir in the sour cream until incorporated. Serve the stroganoff immediately over the cooked noodles.
How to Store and Freeze Crock Pot Beef Stroganoff
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze the stroganoff (without the noodles) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Crock Pot Beef Stroganoff
Food Safety: The beef will be cooked well beyond the minimum safe internal temperature of 145°F (63°C) required for beef cuts, as it needs to become fork-tender.
Sour Cream: Use full-fat sour cream at room temperature to help prevent it from curdling. Stir it in gently after the heat is turned off.
Browning the Beef: For a richer flavor, you can sear the beef cubes in a hot, oiled skillet before adding them to the slow cooker. This step is optional but adds depth.
Mushrooms: Cremini mushrooms add more flavor than white button mushrooms, but either will work well in this recipe.
What to Serve with Crock Pot Beef Stroganoff?
This dish is a complete meal on its own, but a simple green salad or steamed green beans would be a nice addition on the side.
Crock Pot Beef Stroganoff Recipe FAQs
Can I use a different cut of beef?
Yes, a beef chuck roast cut into cubes is an excellent alternative and will become very tender. Stew meat also works well.
My sauce is too thin. How can I thicken it?
To thicken the sauce, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir it into the slow cooker during the last 30 minutes of cooking on HIGH until thickened.
Can I make this without condensed soup?
Yes. To replace the soup, melt 3 tablespoons of butter in a skillet, whisk in 3 tablespoons of flour, and cook for a minute. Slowly whisk in 1.5 cups of beef broth until smooth, then add this mixture to the slow cooker.
Crock Pot Beef Stroganoff
Ingredients
- 2 lbs boneless beef chuck or round steak cut into 1-inch cubes, 900g
- 1 large yellow onion chopped
- 8 oz cremini mushrooms sliced, 225g
- 1 can condensed cream of mushroom soup 10.5 oz / 298g
- 1 cup beef broth 240ml
- 2 tbsp Worcestershire sauce
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz wide egg noodles 340g
- 1 cup full-fat sour cream 240g
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
- In the basin of a 6-quart slow cooker, stir together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic.
- Add the chopped onion and sliced mushrooms to the slow cooker.
- Place the beef cubes on top of the vegetables and season with the salt and pepper.
- Stir all the ingredients together until the beef is fully coated with the sauce.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender.
- About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
- Turn off the slow cooker. Gently stir in the sour cream until the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream.
- Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Notes
