Slow Cooker Beef Stroganoff is a hearty, comforting dish made with tender chunks of beef simmered low and slow all day in a rich and savory broth. It's delicious served over egg noodles or mashed potatoes.
Table Of Contents
Making beef stroganoff in a crockpot is an easy, hands-off way to enjoy a classic comfort food. It takes minimal effort - simply add your ingredients to the slow cooker and let it do all the work for you. Not only does the using the crockpot save time, but it ensures the beef turns out incredibly tender and flavorful. And with just a quick stir in of sour cream before serving, you have a satisfying dinner ready to ladle over noodles, rice or potatoes.
This recipe is just as yummy and easy as our other crockpot favorites - slow cooker pepper steak, classic beef roast, beef and broccoli and Italian meatballs. If you love our beef stroganoff recipe, you're guaranteed to love these too.
Why You'll Love Slow Cooker Beef Stroganoff
- It takes minimal effort- just put your ingredients into the slow cooker and let it cook away!
- Serving options are versatile- use what you have on hand, plus it's a great way to use leftover noodles, rice or potatoes.
Ingredients
To make our beef stroganoff in your slow cooker you need:
- 1½ lbs stewing beef or chuck roast
- ½ cup sweet onion
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 teaspoon dried parsley, plus fresh parsley for serving
- ¾ cup sour cream
- 8 oz egg noodles (cooked separately)
Chef's Tips
- Searing the meat in a hot skillet before adding it to the slow cooker adds depth of flavor from the browning. While it's an extra step, it can be worth it!
- Cook on the LOW setting to keep the beef melt-in-your-mouth tender and to avoid overcooking.
- Use chuck roast or stewing beef. These cuts become tender when cooked low and slow. Avoid leaner cuts of beef (which can dry out).
Step-By-Step Instructions
- Put all ingredients except for the sour cream and egg noodles into the slow cooker. Stir gently to combine. Meanwhile, cook the egg noodles according to the package instructions and set aside for later.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is fork-tender. Stir in sour cream during the last 30 minutes of cooking.
- Serve hot, spooned over the egg noodles and sprinkled with fresh parsley.
How To Serve Beef Stroganoff
This delicious beef stroganoff is even better served over a grain or starch, over roasted vegetables for a lower carb option, or with a loaf of bread to soak up the sauce. Some suggestions are:
- Garlicky mashed potatoes
- Crockpot mashed sweet potatoes
- Mashed pumpkin, for a twist
- Egg noodles
- White rice, brown rice, wild rice or basmati rice - these are all so easy when made in your pressure cooker
- Farro or barley
- Toasted Italian bread, white bread, or garlic bread
- A flavorful slice of herb bread or cheese bread
- Steamed broccoli
- Air fried asparagus or green beans
How To Store
- Refrigerate: Store beef stroganoff and egg noodles separately in airtight containers for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or sour cream to loosen the mixture.
- Freeze: Freeze the beef mixture with the noodles for up to 2 months. Thaw before reheating.
Recipe FAQs
If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoon of water and it in during the last 30 minutes of cooking.
Chuck roast, stew meat, brisket, or bottom round of a few of the best cuts to use for slow cooking.
Sirloin, bottom round, flank steak and lean cuts can dry out quickly in the crockpot and should be avoided when making this recipe.
Yes! You can use the same amount of ground beef as you would beef cubes if you prefer.
Recipe
Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 1 ½ lbs chuck roast or stew meat cut into 1 inch cubes
- ½ cup sweet onion finely diced
- 1 can cream of mushroom soup 10.5 oz
- 1 cup beef broth
- 1 tablespoon worcestershire sauce
- 4 cloves garlic minced
- 2 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup sour cream
- 8 oz egg noodles
- fresh parsley for serving
Instructions
- Put all ingredients except for the sour cream and egg noodles into the slow cooker. Stir gently to combine. Meanwhile, cook the egg noodles according to the package instructions.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is fork-tender. Stir in sour cream during the last 30 minutes of cooking.
- Serve hot, spooned over the cooked noodles.
Notes
Nutrition
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