Slow Cooker Beef Stroganoff

This Slow Cooker Beef Stroganoff is a hearty, comforting dish made with tender beef, mushrooms, and a creamy sour cream sauce. It’s an easy, hands-off dinner that’s perfect served over egg noodles or mashed potatoes.

There’s nothing like coming home to the comforting aroma of Slow Cooker Beef Stroganoff simmering away.

This classic dish is made easy with tender beef, savory mushrooms, and a rich, creamy sauce—all slow-cooked to perfection.

It’s the ultimate cozy dinner that the whole family will love, perfect for busy weeknights or chilly weekends. Serve it over egg noodles, rice, or mashed potatoes for a hearty, satisfying meal.

Why You Will Love Savory Slow Cooker Beef Stroganoff

• Set it and forget it: Let your crockpot do the work while you go about your day.
• Tender, flavorful beef: Slow cooking makes every bite melt-in-your-mouth delicious.
• Creamy, rich comfort food: The savory mushroom and sour cream sauce hits all the cozy notes.
• Family-approved meal: Even picky eaters love this hearty, satisfying dinner.
• Perfect over noodles or rice: Easy to customize and great for leftovers the next day!

Ingredients and Variations

• Meat: Stewing beef or chuck roast cubes are perfect for slow cooking and can be swapped with ground beef or sliced sirloin.
• Onions: Adds sweetness and depth; shallots or onion powder also work.
• Cream of mushroom soup: Creates a rich, creamy base—try cream of celery or a homemade version. You can also use McCormick’s onion soup mix.
• Beef broth: Boosts savory flavor and moisture; substitute with vegetable or bone broth.
• Worcestershire sauce: Adds tangy, umami depth—soy sauce or balsamic vinegar make good alternatives.
• Seasonings: Garlic powder, Kosher Salt, black pepper, and parsley. For added flavor add in
• Sour cream: Stirred in at the end makes it creamy and tangy—Greek yogurt or cream cheese are great substitutes.
• Egg noodles: Soak up the sauce beautifully, though rice, mashed potatoes, or zoodles also work well.

How to Make Crockpot Beef Stroganoff

Step One: Add the beef and diced onion to the bottom of your slow cooker. Layer the sliced mushrooms evenly over the beef.

Step Two: Pour in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Gently stir to combine.

Step Three: Cover with the lid and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is tender. During the last 15–30 minutes, stir in the sour cream and let it warm through completely.

Step Four: While the stroganoff finishes, cook the egg noodles according to the package instructions, then drain. Serve the beef stroganoff hot, spooned over the cooked noodles.

Expert Tips For Your Best Beef Stroganoff

• Use well-marbled stewing beef or chuck roast for tender, flavorful results.
• Brown the beef before adding to the slow cooker for deeper flavor.
• Don’t skip the sour cream—add it at the end to keep the sauce creamy and fresh.
• Adjust seasoning toward the end to suit your taste, especially salt and pepper.
• Cook egg noodles just before serving so they stay perfectly tender and don’t get mushy.
• For extra richness, add a splash of Worcestershire sauce or a dash of smoked paprika.
• Feel free to swap mushrooms for cremini or shiitake for a more robust flavor.
• If the sauce is too thin, thicken it with a cornstarch slurry right before serving.

Storing Beef Stroganoff

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy and prevent it from drying out. For longer storage, you can freeze beef stroganoff in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating.

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