Slow Cooker Beef Stroganoff
Add Preferred SourceSlow Cooker Beef Stroganoff is a creamy, comforting dish that practically cooks itself. Serve it over egg noodles or mashed potatoes for an easy, satisfying dinner that fills the house with savory aromas. It’s perfect for nights when you want something hearty without spending much time in the kitchen.
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I rely on this recipe through fall and winter because it’s simple, budget-friendly, and consistently delicious. The slow cooker makes the beef incredibly tender, and the mushroom sauce becomes rich and silky. Even though it tastes like an all-day project, the actual prep takes barely any time. Using stew meat keeps it affordable, and the recipe doubles well if you want plenty of leftovers.
Sometimes I make a double batch on purpose, just to have an extra meal or two in the freezer for a busy night later on. Meal prepping for the win!
Ingredients
- Stewing beef or chuck roast – Chuck gives the best tenderness; stewing beef works fine if cooked long enough.
- Small onion – Finely diced; yellow onions soften into the sauce; shallots add a sweeter flavor.
- Sliced mushrooms – Cremini or baby bellas bring more flavor than white mushrooms; slice them thick so they don’t disappear.
- Condensed cream of mushroom soup – You can also use cream of chicken soup or even cream of celery soup.
- Beef broth – Use low or no sodium-added to control the salt.
- Worcestershire sauce – Soy sauce can stand in if needed, but Worcestershire gives the most classic stroganoff-style depth.
- Garlic powder – Use garlic powder, not garlic salt.
- Salt – Season lightly early on; the broth and soup concentrate as they cook.
- Black pepper – I love freshly ground pepper in this recipe.
- Dried parsley – Skip it if you don’t have it; fresh parsley at the end adds better color and brightness.
- Sour cream – Full-fat is best so the sauce stays smooth and doesn’t break. Greek yogurt works in a pinch.
- Egg noodles – Wide noodles are classic, but mashed potatoes, rice, or spaetzle are all great serving options.
How to Make Slow Cooker Beef Stroganoff
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the beef cubes and diced onion in the slow cooker, then scatter the mushrooms on top.
Add the cream of mushroom soup, beef broth, and Worcestershire sauce. Sprinkle the garlic powder, salt, pepper, and dried parsley over the mixture. Gently stir so the sauce coats the beef and the seasonings are distributed.
Cover and cook on low for 6 to 8 hours, or high for 4 to 5 hours, until the beef is soft and breaks apart easily.
About 15 to 30 minutes before serving, stir in the sour cream so it can heat slowly and blend into the sauce without curdling. Replace the lid and let it finish warming through.
While the stroganoff finishes, cook the egg noodles according to package directions in salted boiling water. Drain thoroughly.
To serve, portion the egg noodles into bowls and ladle the hot stroganoff over the top so the sauce coats the noodles.
Serving Suggestions
Egg noodles are the traditional pairing, but the stroganoff is equally good spooned over mashed potatoes, rice, or even crusty bread. For extra richness, stir in a little more sour cream or a splash of cream right before serving. Add a simple side salad or green vegetables to complete the meal. Fresh parsley sprinkled on top adds a bright finishing touch.
Storage Tips
Keep the noodles and beef mixture stored separately in airtight containers for up to 4 days so the noodles stay firm. Reheat the stroganoff gently on the stovetop or in the microwave, adding a bit of broth or cream if the sauce thickens too much. The beef mixture freezes well for up to 2 months; thaw it overnight in the refrigerator and cook fresh noodles when you’re ready to serve.
Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 1 ½ pound stewing beef or chuck roast cut into 1-inch cubes
- 1 small onion finely diced
- 8 ounce sliced mushrooms
- 10 ounce cream of mushroom soup 1 can
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley optional
- ¾ cup sour cream added at the end
- 8 ounce egg noodles cooked separately
Instructions
- Add the cubed beef and diced onion to the slow cooker, then top with the sliced mushrooms.
- Pour in the cream of mushroom soup, beef broth, and Worcestershire sauce. Add the garlic powder, salt, black pepper, and dried parsley, then stir lightly to combine.
- Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is fork-tender.
- Stir in the sour cream 15–30 minutes before serving and let it warm through.
- Meanwhile, cook the egg noodles in salted boiling water according to package directions. Drain well.
- Serve the stroganoff over the cooked noodles.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
