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.

Slow cooker beef stroganoff with chunks of beef, mushrooms and egg noodles topped with parsley.

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.

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.

Seared beef, mushrooms and onions in a slow cooker.

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!

Beef in a creamy sauce and egg noodles in a slow cooker.

Recipe FAQs

What is beef stroganoff sauce made of?

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.

What cut of meat is best for beef stroganoff?

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.

Why is my beef stroganoff chewy?

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.

FOLLOW ME

A crock pot of beef stroganoff with a serving spoon in it.

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.
A bowl of slow cooker beef stroganoff with egg noodles.

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 Beef Stroganoff Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.99 from 122 votes

Slow Cooker Beef Stroganoff

AuthorSara Welch
Slow cooker beef stroganoff with chunks of beef, mushrooms and egg noodles topped with parsley.
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!
Time
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course Main
Cuisine American
Serves 6

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

  1. If you’re in a hurry, you can skip browning the meat and vegetables and simply add them to the crock pot uncooked.
  2. Egg noodles are customary in beef stroganoff but if you don’t have them on hand, other short pasta shapes will work.

Nutrition

Calories: 499kcal | Carbohydrates: 64g | Protein: 78g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 278mg | Sodium: 636mg | Potassium: 1071mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 2.2mg | Calcium: 118mg | Iron: 7.9mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Great recipe! Delicious.
    But I actually thought this recipe got it‘s name from Earl Alexandr Stroganov after not so great hounting trip…

  2. 5 stars
    This recipe was Awsome!!! I have tried several different ones & this one is now “The Only One to be Used!” My family Loved it.. I didn’t brown my meat, onions or garlic. I Just threw them in the pot & was on my way with my day. Believe me, the Flavors aren’t hurt by not browning. I used stew meat (a bang for your money ) I cooked mine on high for 5 to 6 hours & No knife is needed for the meat. (Pulls apart easily with your fork.)
    If you add your noodles to the crockpot & have leftovers the next day, I suggest adding some of your leftover beef stock to rewarm it & help loosen all the Yumminess!
    I am trying the rib crockpot recipe today… Can’t Wait!

  3. 5 stars
    I just made this tonight and had to comment. This was the best Beef Stroganoff I have ever had! All I can suggest is follow the recipe, it turns out wonderful.The only thing I changed is I poured the stroganoff on the noodles so i can freeze the extra sauce for later. If you have one of those recipes that uses mushroom soup, throw it out and use this one.

  4. 5 stars
    Great recipe! I put my noodles right in the crock pot with a bit of extra beef broth and let them cook on high for 10-30 minutes or so then add the rest and it’s shoer easy! No extra pot for boiling noodles to clean!

  5. 5 stars
    I doubled all the ingredients and it was fabulous. Smelled so good while cooking. Picky teenagers + toddler all approved. Thank you for a great recipe. A keeper for sure!

  6. I never made beef stroganoff but I would like to try so can I put the meat in a crockpot until almost done and then add some dark beef gravy with onion powder and garlic powder and do my noodles on the side

    1. I’ve never tried it that way, I typically make the recipe as written. You can definitely give it a try!

  7. 5 stars
    I made this once and it turned out good but I felt it could have had some more flavor. It seemed bland. I had to omit the mushrooms because my kids and I do not like them. Maybe that’s why. Any ideas to add flavor, maybe with some spices? I’m making it again for dinner today. Thank you

    1. You can add spices such as garlic powder, onion powder, smoked paprika, even try an Italian blend seasoning. Dried thyme would also be nice! Or you could stir in some parmesan cheese at the end of the cook time when you add the sour cream.

  8. 5 stars
    I made this recipe for dinner tonight and it was fabulous. So easy to make and so delicious. I followed it to a tee and I wouldn’t change a anything. The beef melted in your mouth and the sauce was the perfect consistency and so flavorful. I served it with roasted broccoli and biscuits. Thank you for sharing.

  9. I made this today in my Crockpot Express on slow cook. I put my cubed beef in a zip lock and tossed it with 3 tblsps of dry garlic, 2 tsps Kosher salt, and 1.5 tsp s black pepper. Then browned the beef with one chopped onion and when the beef is browned I added two cups of button mushrooms sliced thick. Stirred untill onions and mushrooms were slightly brown, and then 2 cups of beef broth and 1/2 cup of Italian style spaghetti sauce. Stirred all till blended and added 1 cup of Egg Noodles and a heaping cup of sour cream.. Put the lid on and set it for low on stew for 2 hours. Went to church and it was perfect when I got home. Brussel Sprouts and crunchy Sour dough bread, yum. Oh yeah, I added a good dollop of sour cream on top of each serving.

  10. I have wanted to try this recipe but my family will not eat cream cheese or or sour cream. I noticed one person asked about cr. mushroom soup which would be great but what about the sour cream? Any substitute for that. It just looks soooo good.

  11. I’m so excited to make this tomorrow night! Some of the older comments mention it was thin and then another comment asking you to clarify 1/4 tsp of cornstarch in a “thickening tip.” Is it safe to assume you’ve completely updated the recipe recently to reflect 3 tablespoons cornstarch? Last time I tried making beef stroganoff (different recipe) it was definitely very runny. So I just wanna make sure I’ve got it right!

    1. The recipe has been re-tested and re-written to address the issue of the sauce being on the thin side. Everything listed in the recipe is accurate!

  12. Would you be able to add the noodles to the slow cooker at some point instead of cooking separate? If so so, at what point would you add them and would you need to add additional liquid?

    1. I haven’t had much luck in trying to cook pasta in a slow cooker as it typically comes out kind of gummy. If you’d like to try it, I’d recommend adding the pasta during the last 30-45 minutes, adding 2 more cups of broth, and stirring occasionally so that the noodles don’t stick together.

  13. 5 stars
    Nice…I did the noodles in beef stock and doubled the cream cheese….served with raw cauliflower and of course fresh jalapeno slices….da bomb

  14. i’m a great fan of beef stroganoff for my big family it seemed to be a favorite with us. i still love it but my husband doesn’t like sour cream YUCK to mushrooms, according to him. they are two of my favorites to incorporate into a recipe. miss them!

  15. 4 stars
    This is a great recipe. I agree the sauce is a bit thin, but making a slur of beef broth and corn starch worked. I also added a TBSP of Kitchen Bouquet for color and flavor because it was a little whitish after adding the sour cream. It was fabulous!

  16. Do you think it would work to cook this up, then add the egg noodles and freeze, and when I reheat it, I can add the sour cream? I know I’ll love this dish, but I’m the only one who will eat it, so I’d like to save portions for another time. Thank you!

    1. Yes that would work if you wait to add the sour cream until you reheat it. The egg noodles will be softer upon freezing but they should still be good!

  17. That stroganoff seems a bit light on the sauce. Is that just a deceptive picture, or is that how it actually comes out?

    1. The sauce in the photos has not been thickened which is why you may think it looks like not enough sauce. I have provided instructions in the recipe for how to thicken the sauce if you prefer it that way!

      1. 5 stars
        Thanks! I made this last night with a tap of cornstarch (I cut the recipe in half) and it was still a bit thin for my taste so we added a bit of flour at the very end. The flavor was awesome! One of my favorite comfort foods !