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Beef stroganoff is tender beef and mushrooms in a creamy, savory sauce over egg noodles. In this crockpot version, the beef simmers all day until it falls apart, and the sour cream goes in at the very end.
Slow cooking is what lets you use an inexpensive cut. Stew beef or chuck would be tough in a quick skillet stroganoff, but after hours of gentle heat it turns tender, and one pound stretches to six servings over noodles.
Fifteen minutes in the morning is all the prep the slow cooker needs.
Ingredients and Swaps
- Beef: Stew beef or a chuck roast cut into 1-inch cubes. Chuck is usually the better value, and cutting it yourself takes a couple of minutes.
- Mushrooms: White button or cremini, sliced. Canned mushrooms, drained, work in a pinch.
- Cream of mushroom soup: Thickens the sauce and adds flavor. Cream of chicken is a fine substitute.
- Sour cream: Stirred in at the end for the classic tangy creaminess. Full-fat is the least likely to curdle.
- Egg noodles: The traditional base. Rice or mashed potatoes work just as well.
Tips for the Best Slow Cooker Stroganoff
- Brown the beef if you have time. It isn’t required, but a few minutes in a hot skillet adds a deeper flavor.
- Cook on low. Tough cuts get more tender on low than on high.
- Add the sour cream last. Turn the slow cooker off, let the sauce cool for a few minutes and then stir it in. Sour cream added to boiling liquid can separate.
- Cook the noodles separately. Boil them just before serving so they don’t get mushy.
Crockpot Beef and Mushroom Stroganoff
Ingredients
Method
- Season the beef with the salt and pepper and add it to the slow cooker with the mushrooms, onion and garlic.
- Whisk together the soup, broth and Worcestershire sauce. Pour it over the beef and stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4 hours, until the beef is very tender.
- Turn off the slow cooker and let the sauce cool for 5 minutes. Stir in the sour cream until smooth. Taste and adjust the seasoning.
- Serve over cooked egg noodles.
Notes
- Cream cheese can replace the sour cream for a thicker, tangier sauce.
- Add frozen peas for the last 30 minutes for color.
- Serve over mashed potatoes or rice in place of the noodles.
What to Serve with Stroganoff
Besides egg noodles, try it over Creamy Mashed Potatoes or rice. A green vegetable on the side, like steamed green beans or Roasted Brussels Sprouts, balances the richness.
Storage and Reheating
- Refrigerate: Up to 4 days in an airtight container. Store the noodles separately.
- Freeze: For the best texture, freeze before adding the sour cream, for up to 3 months. Stir in the sour cream after reheating.
- Reheat: Warm gently on the stove or in the microwave, stirring often. Don’t let it boil.
Crockpot Beef and Mushroom Stroganoff: Your Questions
Can I use ground beef?
Yes. Brown 1 pound of ground beef, drain it and cook everything on low for 3–4 hours.
My sauce is thin. How do I thicken it?
Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, add it to the pot and cook on high for 15 minutes before adding the sour cream.
Can I leave out the mushrooms?
Yes. Use an extra half onion and cream of chicken soup.
