This slow cooker beef stroganoff is tender beef, mushrooms and egg noodles, all tossed in a savory creamy sauce. An easy crock pot dinner that’s pure comfort food!
Beef stroganoff is a classic recipe that never goes out of style, and this crock pot version is as easy as it is delicious! This slow cooker recipe pairs perfectly with side dishes such as creamed spinach, Mediterranean salad, corn souffle, zucchini casserole, parmesan roasted broccoli or honey roasted carrots.
Fall is slowly sneaking up on us and I have been pulling out all my crock pot recipes for the occasion. This slow cooker beef stroganoff was at the top of my list because it’s always a huge hit. An extremely easy dinner recipe that’s hearty and perfect to bring the fall weather in.
Table of Contents
Slow Cooker Beef Stroganoff Ingredients
To make this recipe, you will need olive oil, beef stew meat, salt, black pepper, mushrooms, onion, garlic, beef broth, Worcestershire sauce, corn starch, egg noodles, sour cream, cream cheese and fresh parsley.
How Do You Make Slow Cooker Beef Stroganoff?
Heat the olive oil in a large pan or skillet over medium high heat. Season the meat, then add it to the pan. Cook the meat for a few minutes on each side until it is golden brown, then transfer it to the slow cooker. Add the mushrooms, onions and garlic to the pan and cook until tender. Add the veggies to the crock pot with the beef, along with beef broth and Worcestershire sauce. Let the meat and vegetables cook until tender. Whisk together the corn starch and the rest of the beef broth. Add the beef broth mixture to the crock pot and cook until the sauce starts to get thick. Stir in the sour cream, cream cheese and some salt and pepper. Pour cooked egg noodles into the slow cooker and stir to combine everything. Add the parsley on top, then serve and enjoy.
Tips For The Perfect Dish
- You can use cuts of beef such as beef stew meat or a chuck roast cut into 2-inch pieces. This type of well marbled meat will turn out fall apart tender after a long trip through the slow cooker. It’s also possible to use cuts such as strip or sirloin steak, although this is a more expensive option.
- If you’re short on time, you can skip the browning of the meat and vegetables. That being said, this step does add a lot of extra flavor so I would encourage you to take the time to do it.
- I recommend using full fat sour cream and cream cheese. The low fat varieties will not melt as well into the sauce.
- Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish due to the dairy content.
Quick Tip
Looking for a stove top version of this dish? Try my ground beef stroganoff recipe!
Recipe FAQs
Beef stroganoff sauce is made with beef broth, flavorings such as garlic and herbs, Worcestershire sauce and sour cream. My version adds cream cheese to extra flavor and to help thicken the sauce.
I typically use chuck roast or beef stew meat for beef stroganoff. Another great option would be brisket. You’re looking for beef that has marbling and will tenderize when cooked slowly over time in a crock pot.
If the meat in your stroganoff is chewy, it means that it may not have been cooked for long enough. Make sure to cook your beef for the entire time as directed. It’s also important to use a well marbled cut of meat, because the fat will melt as it cooks and make the beef more tender and flavorful.
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Flavor Variations
This recipe is delicious as-is, but you can change up the ingredients to customize the flavors to your tastes.
- Protein: Stroganoff can be made with other cuts of meat such as boneless skinless chicken thighs or pork shoulder.
- Vegetables: I typically use button mushrooms, but other great options include cremini, portobello or chanterelle mushrooms. You can also add other veggies such as sliced carrots, or stir in some fresh spinach when you add the dairy.
- Pasta: If you don’t have egg noodles, try another short pasta such as rotini, fusilli or penne. Rice will also work in a pinch.
- Flavorings: No parsley on hand? Try a different herb such as chives, thyme or even rosemary. You can also stir some Dijon mustard into the sauce.
This slow cooker beef stroganoff is a super easy meal that feels great to come home to. Outside of the house smelling delicious, this is one of my favorite comfort foods. It remains a highly requested dish in our house.
More Beef Recipes You’ll Love
Slow Cooker Mongolian Beef
3 hrs 10 mins
Korean Beef Bowls
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Ground Beef Tacos
20 mins
Beef Noodle Casserole
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Slow Cooker Beef Stew
8 hrs 20 mins
Slow Cooker Beef Stroganoff Video
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Slow Cooker Beef Stroganoff
Ingredients
- 2 teaspoons olive oil
- 2 pounds beef stew meat
- salt and pepper to taste
- 8 ounces sliced mushrooms
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 2 cups beef broth divided use
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn starch
- 12 ounces egg noodles cooked in salted water according to package directions
- 1 cup sour cream
- 2 ounces cream cheese cut into small cubes
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
- Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
- Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
- Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
- Add the mushrooms, onion and garlic to the slow cooker.
- Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
- Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
- Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
- Sprinkle parsley over the top, then serve.
Notes
- If you’re in a hurry, you can skip browning the meat and vegetables and simply add them to the crock pot uncooked.
- Egg noodles are customary in beef stroganoff but if you don’t have them on hand, other short pasta shapes will work.
I made this tonight exactly as written but did not add the Worcestershire sauce (allergic to anchovy). It was delicious. My husband even went back for seconds which is odd.
Hi. Made this today and it was delicious. It was rich and creamy. I find that slow cooking meats often changes the flavour and texture. This technique was great. I’ll be making this again. Thank you.
Hello! I’m making this for dinner tonight. Just realized I don’t have corn starch. Will it be okay without it? Or should I try thickening with a flour slurry?
The sauce will just be thinner but the taste is the same!
Sarah, Your recipes are always so delish! My sons are in college and I’m going to stock their freezer. I’m eyeing many of your slow cooker recipes with a general question – that is, can I prepare and freeze these in advance of cooking so kiddos can dump and go?
Really good recipe, thank you for the post. First time I have put cream cheese in stroganoff great idea. I did a few thing different but pretty much followed it as written. Used only two tablespoons of cornstarch and was thick enough for us. I also sautéed the onions and garlic in the skillet briefly and then deglazed with some rose and Dijon and then added that to the crock before adding the beef broth. I also ladled out some broth into a bowl and whisked the sour cream and cream cheese iso it would incorporate better. My wife said best I have ever made and much more tender then stovetop. Thank you for a winner winner Christmas Eve dinner.
Can I make this recipe ahead for a party, freeze and then after reheating in the oven add the sour cream just before serving?
If so, what oven temperature and time would you recommend to reheat after defrosting overnight?
Yes that should be fine. I’d cook covered at 325 degrees F for about 20-30 minutes.
Great recipe! I have used recipes from this site twice now. I made this beef stroganoff recipe for 144 people at a soup kitchen, and they all loved it. I also used your chicken alfredo bake recipe for a graduation party this past May. Thank you!!
Thanks for posting how this worked for large group. I cook at Ronald McDonald House and am planning this in a day.
I have all the ingredients except cream cheese. Is there a way to make this without it?
You could just add a little more sour cream!
Very Good!
What is the serving size that goes with the calorie configuration?
It’s 1 cup of the meat mixture and 2 ounces of egg noodles.
This recipe was delicious!!! I used chicken broth since I ran out of beef broth.
Delicious! Thank you. I used moose meat instead of beef and it was so tender and flavorful! Leftovers were yummy the next day too. Great recipe, easy to follow, thank you!
Could i make this ahead of time and reheat the next day?
Yes you may want to add the dairy products when you reheat it!
Absolutely delicious! I have never, ever been able to get my 3.5 year old daughter to try or eat beef. This is the first meal she’s willingly tried and loved! So thankful to have a new recipe to add to our meal list!