Go Back
–+ servings
Slow Cooker Beef Stroganoff Recipe

Slow Cooker Beef Stroganoff

iamwinfred
This Slow Cooker Beef Stroganoff delivers tender beef, savory mushrooms, and a lusciously creamy sauce that coats every bite of buttery egg noodles. The slow cooker does all the heavy lifting, transforming simple ingredients into a restaurant-quality meal with minimal effort. Perfect for busy weeknights when you want comfort food without the fuss.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • 6-quart slow cooker
  • Large pot For cooking noodles
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Ingredients
  

  • 2 pounds beef stew meat or sirloin about 900g, cut into strips
  • 1 packet onion soup mix 1 ounce or 28g
  • 8 ounces mushrooms about 225g, sliced
  • 1 can cream of mushroom soup 10.5 oz or 300g
  • 1 cup beef broth 240ml
  • 1 cup sour cream 240ml
  • salt and pepper to taste

For Serving

  • 12 ounces egg noodles about 340g
  • 2 tablespoons butter 30g
  • fresh parsley for garnish, chopped

Instructions
 

  • Place beef strips in slow cooker, sprinkle with onion soup mix, add mushrooms, pour cream of mushroom soup and beef broth over everything, season with salt and pepper, and stir to combine.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is fork-tender and easily shreds.
  • About 20 minutes before serving, cook egg noodles in boiling salted water according to package directions, drain, and toss with butter.
  • Turn off slow cooker, let beef mixture cool for 5 minutes, then stir in sour cream until fully incorporated and sauce is creamy.
  • Serve beef stroganoff over buttered egg noodles and garnish with fresh parsley.

Notes

  • For extra flavor, brown the beef in a skillet before adding to the slow cooker, though this optional step adds about 10 minutes to prep time.
  • Choose beef stew meat, chuck roast, or sirloin for best results - tougher cuts become incredibly tender during slow cooking.
  • Always let the stroganoff cool for 5 minutes before adding sour cream to prevent curdling. Never let it boil after adding sour cream.
  • If sauce is too thin, remove lid for the last 30 minutes of cooking or mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving.
  • Fresh mushrooms provide better texture than canned - try cremini or shiitake for extra flavor.
  • Make-ahead tip: Combine beef, mushrooms, soup mix, cream of mushroom soup, and broth in slow cooker insert, refrigerate overnight, then cook in the morning. Add sour cream at the end.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on stovetop over low heat, stirring frequently.
  • To freeze, store beef mixture without sour cream for up to 3 months. Add fresh sour cream when reheating.
  • Gluten-free option: Use gluten-free noodles and verify that soup and soup mix are certified gluten-free.
  • Lighter version: Substitute Greek yogurt for sour cream and use low-sodium broth to reduce calories and sodium.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 890mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 4mgCalcium: 10mgIron: 25mg
Keyword beef stroganoff, comfort food, crockpot dinner, easy weeknight meal, slow cooker beef
Tried this recipe?Let us know how it was!