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Crock Pot Beef Stroganoff
This Crock Pot Beef Stroganoff features tender beef, a creamy sauce, and egg noodles for an easy, comforting slow cooker dinner!
A 15-MINUTE PREP SLOW COOKER RECIPE
This recipe has all those same, traditional flavors of beef stroganoff but made in the slow cooker. The benefit of using a slow cooker for beef stroganoff is that the beef cooks low and slow was has time to get nice and tender! You can make this as easy as you like, or you can take some time and use some of the homemade ingredient options I share below. It’s all in what time you have and the energy you have to put in for dinner. This is a comforting dinner that the whole family will love!
FREQUENTLY ASKED QUESTIONS:
What can I use instead of noodles? Instead of noodles, try serving it over a bed of Mashed Potatoes or your favorite rice like white rice, brown rice, or jasmine rice, really any rice will work. Additionally, if you don’t want to stir the noodles into the beef mixture, you can just plop some on a plate and place the beef mixture on top like a bed of potatoes or rice. What to serve with Beef Stroganoff? This is a filling dish but it pairs nicely with a green salad or your favorite oven roasted vegetables. Green Beans are a great option too. A bag of steamable vegetables to toss in the microwave are always a winner. Can I sear the beef first? Sure, if you have time first to sear the beef, I would definitely do it. It locks in flavor and moisture in the beef and it adds some more color. Here’s how to do that: In a large skillet over medium-high heat, add 1 tablespoon of oil. Sear the stew meat in batches if needed, you may need to add more oil as you use it up. Place the seared meat into the body of a slow cooker. I would also saute the onions in the leftover oil to give additional flavor. What’s the best way to store leftovers? Leftovers can be stored in an airtight container and should be kept in the fridge for up to 4 days. What’s the best way to reheat leftovers? I like to reheat my leftovers on the stove on low and take it slowly. If it gets too thick, just add a splash of broth or milk to help it loosen up some. Can I freeze Slow Cooker Beef Stroganoff? The dairy in this dish lends it to not freezing well. But, if you are making this with freezing potential in mind, I’d freeze just the cooked beef and the gravy before adding the cream cheese and sour cream mixture and the noodles. Then thaw and add those when reheating. Also, make sure to store leftovers in a freezer safe container or bag for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
beef stew meat– or you can use chuck roast or sirloin that you cut into chunks. Additionally, you could use ground beef instead. just brown it first, drain it and then use it in the recipe.
small onion – you could also use a shallot. It adds great flavor if you aren’t a huge fan of onions. It is much more milk.
sliced mushrooms – these are an optional ingredient. Obviously, if you hate them, leave them out. I think a can of drained, sliced mushrooms would totally work here.
garlic– I prefer freshly minced garlic over the jar of garlic as it adds so much for flavor.
cream of mushroom soup– don’t love cream of mushroom soup? Swap it out for Cream of Chicken Soup. Out of it? You can use some Homemade Cream of Mushroom Soup instead. Don’t like either of those? Try some Cream of Onion Soup. Also, I will say that I’m not a huge mushroom lover and I frequently use cream of mushroom soup since I don’t specifically taste the mushrooms in a dish that uses it as an ingredient like this one.
beef broth – you can use low or no sodium broth if necessary. If in a pinch, you could use Chicken Broth.
Worcestershire sauce
Dijon mustard – if Dijon isn’t your thing, you can omit it. However, do know that you don’t specifically taste this as its own ingredient, it just adds a nice depth of flavor.
paprika
cream cheese– softened and cubed. If you forgot to pull it out ahead of time, use these Tips to Soften Cream Cheese Quickly. This is used to add thickness and creaminess to the dish.
sour cream– if you’re one of the people who don’t love sour cream, try using plain Greek yogurt or just leave it out and add about 1/2 cup of heavy cream.
wide egg noodles– cooked and drained. If you don’t have egg noodles, try a pasta like fettuccini, or linguini.
HOW TO MAKE CROCK POT BEEF STROGANOFF:
To a 5-6 quart slow cooker, add beef, onion, mushrooms (if using), garlic, cream of mushroom soup, beef broth, Worcestershire, Dijon, paprika, salt, and pepper to the slow cooker. Stir together. Cover and cook on low for 8 hours or high for 3–4 hours (although high is not recommended as the meat won’t be quite as tender), until the beef is fully cooked and is tender.
NOTE: Do not open the lid to keep checking on it or to stir it. It is not necessary and will result in the meat coming out tough. Just set it and forget it. About 20 minutes before serving, stir in the cream cheese and sour cream until smooth and creamy. This might take a few minutes for everything to melt and get incorporated. Add in the cooked egg noodles and stir to coat. Garnish with parsley and serve warm.
CRAVING MORE RECIPES?
Crock Pot Beef Stroganoff For Two
Chicken Stroganoff
Crock Pot Meatball Stroganoff
Beef Stroganoff Cups
Ground Beef Stroganoff (No Cream Soups)
Print
Crock Pot Beef Stroganoff
All the classic flavors from a regular beef stroganoff but made in the Slow Cooker.
Course Dinner, Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 15 minutes minutes
Servings 6
Calories 597kcal
Author Brandie Skibinski
Ingredients2 pounds beef stew meat (or chuck roast, cut into chunks)1 small yellow onion, sliced2 cups sliced mushrooms (optional)2 cloves garlic, minced10.5 ounces cream of mushroom soup1 cup beef broth (can use low or no sodium)1 Tablespoon Worcestershire sauce1 teaspoon Dijon mustard1 teaspoon paprika½ teaspoon salt½ teaspoon black pepper8 ounce block cream cheese, softened and cubed1 cup sour cream12 ounce bag wide egg noodles, cooked and drainedfresh parsley, chopped (optional, for serving)
InstructionsTo a 5-6 quart slow cooker, add 2 pounds beef stew meat, 1 small yellow onion, sliced, 2 cups sliced mushrooms, 2 cloves garlic, minced, 10.5 ounces cream of mushroom soup, 1 cup beef broth, 1 Tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ½ teaspoon salt and ½ teaspoon black pepper. Stir together. Cover and cook on low for 8 hours or high for 3–4 hours (although high is not recommended as the meat won’t be quite as tender), until the beef is fully cooked and is tender.NOTE: Do not open the lid to keep checking on it or to stir it. It is not necessary and will result in the meat coming out tough. Just set it and forget it.About 20 minutes before serving, stir in 8 ounce block cream cheese, softened and cubed and 1 cup sour cream until smooth and creamy. This might take a few minutes for everything to melt and get incorporated.Add in 12 ounce bag wide egg noodles, cooked and drained and stir to coat. Garnish with fresh parsley, chopped and serve warm.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The cook time is between 4-8 hours.
NutritionCalories: 597kcal | Carbohydrates: 52g | Protein: 53g | Fat: 19g | Sodium: 1108mg | Fiber: 3g | Sugar: 6g
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