Slow Cooker Beef Stroganoff
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There’s nothing quite like coming home to the smell of tender beef, earthy mushrooms, and a rich, creamy sauce that’s been simmering all day. Slow Cooker Beef Stroganoff has all the comfort of the classic dish without the fuss. The best part is there’s only one simple step that ties everything together in the end.
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For family dinners or potlucks, this slow cooker beef stroganoff is always a hit. It’s easy to make in large batches, so there’s plenty to go around on game day or at weekend gatherings. I also love that it can be made ahead of time, and the leftovers store or freeze beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Beef Stroganoff with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll be surprised at how easy it is to bring this dish together.
Prepare the Slow Cooker Base
Place the cubed beef, diced onion, and sliced mushrooms right into the slow cooker. This way, the flavors begin mingling from the start.
I like to use this slow cooker as it has a great cooking capacity, which is great for batch meal prep like this.
Add the Sauce Ingredients
Pour in the cream of mushroom soup and beef broth, and combine them thoroughly to avoid pockets of uneven flavor.
Then, add in the Worcestershire sauce, garlic powder, salt, pepper, and fresh parsley. Stir the mixture gently so everything is evenly coated.
A silicone spatula helps scrape down the sides cleanly without damaging your slow cooker insert.
Slow Cook Until Tender
Cover the slow cooker to keep the moisture and heat trapped inside, then cook on low for 6 to 8 hours or on high for 4 to 5 hours. By the end, the beef should be so tender you can pull it apart with a fork.
Stir in the Sour Cream
About 15 to 30 minutes before serving, stir in the sour cream and let it warm through until smooth.
Adding it at the end keeps the sauce velvety and prevents curdling. You can use a heat-resistant wooden spoon like this one to blend the sour cream in without overmixing.
Cook the Egg Noodles
While the stroganoff finishes, bring a pot of water to a boil and cook the egg noodle pasta according to the package directions.
Drain the noodles well so they don’t water down the stroganoff, leaving them perfectly ready to soak up the rich, creamy sauce. I like using this pasta pot with a strainer, as it makes draining much simpler.
Prepare to Serve
Once drained, place the cooked pasta on a serving plate and generously top with the beef and sauce. I like to serve mine on this porcelain bowl; it’s not too deep or too shallow, and it looks fairly nice.
To make serving neat and mess-free, I use these tongs with silicone tips as they’re great for handling pasta, and I scoop the stroganoff using this ladle with dual spouts.
Enjoy Warm
The rich, creamy flavors combined with the tender chunks of beef make it a dish that really hits the spot. You can serve it right after that, or garnish it first with fresh herbs for a pop of color.
Serve warm and enjoy!
If you’re bringing this to a potluck, it’s best to pack the stroganoff and noodles separately so the pasta doesn’t get soggy. I pack them in separate leakproof portable containers and keep them warm in this insulated casserole carrier.
Recipe Notes and Expert Tips
I’ve learned a few tricks that make this slow cooker beef stroganoff even better, and here’s how you can get the best results.
- Choose the right cut: Use stewing beef or chuck roast since they become tender and flavorful after hours of slow cooking.
- Dice the onion evenly: Chop the onion finely into small pieces so it melts into the sauce instead of leaving big chunks. This mandoline slicer makes this prep a lot faster.
- Add fresh aroma: Swap garlic powder for a few minced cloves garlic to bring a stronger, fresher punch of flavor that stands out in the sauce. A handheld garlic press will save you time if you’re prepping in a hurry.
- Deepen the flavor: Stir in a teaspoon of dijon mustard with the broth and a pinch of dried thyme with the parsley to give the sauce a tangy, earthy balance if you want more layered flavors without overpowering the dish.
- Control the sauce texture: Thicken the sauce with a cornstarch slurry at the end for a glossy finish, or start with all-purpose flour whisked into butter to build a roux for a richer sauce made from scratch.
- Stir in sour cream at the right time: Wait until the last part of cooking to add the sour cream so the sauce stays smooth.
- Boost richness: Stir in a pat of butter with the sour cream at the end, and mix the beef’s cooking juices back into the sauce to deepen the flavor.
- Finish with a fresh garnish: Sprinkle parsley or chives just before serving to brighten the dish with color and freshness. A pair of herb scissors makes snipping fresh herbs super quick.
How to Store Leftovers
Leftovers store well and taste just as good the next day. Place them in an airtight container and refrigerate for up to 3 to 4 days. This locking-lid glass container keeps the sauce from leaking and makes reheating easier.
If you’d like to freeze it, store just the beef and sauce (not the noodles) in a freezer-safe container for up to 2 months. These BPA-free freezer containers are my go-to; they’re durable, stack nicely, and don’t crack even in cold temps.
Thaw overnight in the refrigerator, then reheat gently in the microwave or on the stovetop and serve over freshly cooked noodles so it tastes like it was made that day.
I usually warm my beef stroganoff in this deep and large skillet, which is a bit deeper than an ordinary pan, and perfect for saucy dishes like this one.
What to Serve With Slow Cooker Beef Stroganoff
This dish is rich and hearty, so pairing it with lighter sides balances the meal. Roasted broccoli or steamed green beans add freshness.
A slice of warm, crusty bread is also perfect for soaking up the creamy sauce. You also can’t go wrong with a side of buttered peas or carrots for a more classic touch.
Rice is also a great alternative base, and when you serve the stroganoff in bowls, it turns into the perfect one-dish dinner.
More Easy Recipes for You to Try at Home
I always like having a few go-to comfort meals, and these recipes are just as simple and satisfying when you need something cozy.
Equipment
Ingredients
- 1½ pounds stewing beef or chuck roast cut into 1-inch cubes
- 1 small onion finely diced
- 1 cup mushrooms sliced
- 1 can 10.5 ounces cream of mushroom soup
- 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 add at the end
- 8 ounces egg noodles cooked separately
Instructions
- Place the beef cubes, diced onion, and sliced mushrooms into the slow cooker.1½ pounds stewing beef or chuck roast, 1 small onion, 1 cup mushrooms
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.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
- Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is tender and easy to shred with a fork.
- During the last 15–30 minutes of cooking, stir in the sour cream. Let it warm through until creamy and smooth.¾ cup sour cream
- While the stroganoff finishes, cook the egg noodles according to package instructions. Drain well.8 ounces egg noodles
- Spoon the rich beef stroganoff over a bed of warm egg noodles and serve hot.
Notes
- Choose the right cut: Use stewing beef or chuck roast since they become tender and flavorful after hours of slow cooking.
- Dice the onion evenly: Chop the onion finely into small pieces so it melts into the sauce instead of leaving big chunks. This mandoline slicer makes this prep a lot faster.
- Add fresh aroma: Swap garlic powder for a few minced cloves garlic to bring a stronger, fresher punch of flavor that stands out in the sauce. A handheld garlic press will save you time if you’re prepping in a hurry.
- Deepen the flavor: Stir in a teaspoon of dijon mustard with the broth and a pinch of dried thyme with the parsley to give the sauce a tangy, earthy balance if you want more layered flavors without overpowering the dish.
- Control the sauce texture: Thicken the sauce with a cornstarch slurry at the end for a glossy finish, or start with all-purpose flour whisked into butter to build a roux for a richer sauce made from scratch.
- Stir in sour cream at the right time: Wait until the last part of cooking to add the sour cream so the sauce stays smooth.
- Boost richness: Stir in a pat of butter with the sour cream at the end, and mix the beef’s cooking juices back into the sauce to deepen the flavor.
- Finish with a fresh garnish: Sprinkle parsley or chives just before serving to brighten the dish with color and freshness. A pair of herb scissors makes snipping fresh herbs super quick.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
