Crockpot Beef Stroganoff
Over the past couple of years, I’ve been sharing all my favorite crockpot recipes that make dinnertime a breeze and help you to serve up delicious, family friendly meals without the fuss. And so adding this slow cooker beef stroganoff to the lineup was a no brainer! It’s a real classic and it lends itself so well to being cooked low and slow. We’re talking comfort food at its finest!
Everything starts with beef, onions, mushrooms, broth, and seasonings layered right into the slow cooker, where they simmer low and slow until the meat is fall-apart tender and the sauce is rich and savory. Near the end, you stir in cream cheese and sour cream so the broth transforms into that classic silky stroganoff sauce. Creamy, tangy, and full of depth! Toss in the egg noodles, give it a quick stir, and you’ve got a bowl of total comfort: tender beef, buttery noodles, and a velvety sauce that clings to every bite.
While you’re here, make sure you check out more of my reader favorite crockpot recipes! I think you’ll also love my crockpot spaghetti meat sauce, crockpot chicken parmesan, crockpot beef bourguignon, crockpot pot roast, and crockpot lasagna soup!
Ingredients
You’ll find the full printable recipe card down at the bottom of this post, ready to save or add to your binder, but don’t skip the tips and extra info below. They’re packed with little tweaks that make this stroganoff even better.
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Beef stew meat or chuck roast — tender, slow-cooking cut that becomes melt-in-your-mouth soft
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Onion, sliced — adds sweetness and depth
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Mushrooms, sliced — classic stroganoff flavor and hearty texture
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Garlic, minced — savory backbone
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Cream of mushroom soup — creamy base that thickens as it cooks
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Beef broth — adds richness and keeps everything saucy
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Worcestershire sauce — umami boost that deepens the flavor
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Dijon mustard — subtle tang that brightens the sauce
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Paprika — warm flavor and color
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Salt — brings all the flavors together
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Black pepper — gentle heat
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Cream cheese, softened and cubed — melts into a silky, velvety sauce
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Sour cream — classic stroganoff tang and creaminess
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Wide egg noodles, cooked — perfect for catching all the sauce
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Fresh parsley — optional fresh pop on top
How To Make Crockpot Beef Stroganoff
- Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire, Dijon, paprika, salt, and pepper to the slow cooker.
- Give everything a stir, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender.
- About 20 minutes before serving, stir in the cream cheese and sour cream until the sauce is smooth, creamy, and fully melted in.
- Add the cooked egg noodles and stir until everything is coated in that silky sauce.
- Garnish with fresh parsley and serve warm.
Storage
Store any leftovers in the refrigerator for up to 4 days. When reheating, warm it low and slow on the stovetop, adding a splash of beef broth or milk if the sauce has thickened in the fridge.
This recipe doesn’t freeze well, thanks to the dairy, so I don’t recommend it!
Recipe Notes
Chuck roast is one of the best cuts for stroganoff. It breaks down slowly in the crockpot and turns incredibly tender without drying out.
Letting the cream cheese soften before adding it makes a big difference. It melts in faster and gives you that silky, lump-free sauce.
Cook the egg noodles right before serving so they stay tender and don’t turn gummy in the slow cooker.
If your sauce looks thin before adding the dairy, don’t worry. The cream cheese and sour cream will thicken it naturally.
For extra depth, you can sauté the onions and mushrooms before adding them to the slow cooker, but it’s completely optional.
Old-school stroganoff uses a touch of Dijon and Worcestershire, so don’t skip them. They add acidity and umami that keep the sauce balanced instead of overly rich.
And finally, give it a good seasoning check at the end. The creamy base can mellow the flavors, so a pinch more salt or pepper often brings everything together.
Substitutes & Variations
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Use ground beef instead of stew meat: Brown it first, drain off any excess fat, then add it to the slow cooker.
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Swap in Greek yogurt for some or all of the sour cream if you want a lighter, tangier finish.
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Not a big mushroom fan? Use cream of onion soup instead. It still gives you that rich, cozy base without the mushroom flavor.
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Add extra veggies like sliced bell peppers or peas for more color and a little sweetness.
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Go extra garlicky by adding another clove or two.
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Switch up the base: Instead of egg noodles, spoon the stroganoff over mashed potatoes, rice, or even buttered spaetzle.
Serving Notes
This crockpot beef stroganoff is comfort food all on its own, but a few simple sides make it feel like a full, cozy meal. Serve it over a big bowl of buttery egg noodles (classic), or switch things up with mashed potatoes, rice, or even cauliflower mash for something lighter.
A sprinkle of fresh parsley adds brightness, and an extra dollop of sour cream on top never hurts. Pair it with a crisp green salad, roasted broccoli, or steamed green beans to balance the richness. And if you’re feeding a crowd, warm rolls or garlic bread on the side are always a hit for soaking up any extra sauce.
Crockpot Beef Stroganoff
Ingredients
- 2 pounds beef stew meat or chuck roast cut into chunks
- 1 small onion sliced
- 2 cups sliced mushrooms
- 2 cloves garlic minced
- 1 10.5 ounce can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounce cream cheese softened and cubed
- 1 cup sour cream
- 12 ounce wide egg noodles cooked and drained
- Fresh parsley chopped (optional, for serving)
Instructions
- Add the beef, onion, mushrooms, garlic, cream of mushroom soup, beef broth, Worcestershire, Dijon, paprika, salt, and pepper to the slow cooker.
- Give everything a stir, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender.
- About 20 minutes before serving, stir in the cream cheese and sour cream until the sauce is smooth, creamy, and fully melted in.
- Add the cooked egg noodles and stir until everything is coated in that silky sauce.
- Garnish with fresh parsley and serve warm.
If you love a cozy crockpot dinner, this one definitely delivers and deserves a spot in your rotation! As always, if you’ve tried it, I’d really love to hear your thoughts and feedback in the comments below. It helps other readers who might be thinking about making it, and it also helps me to create more dinner ideas you’ll love. Enjoy, and be sure to also tag me in your pics on Instagram @slimmingviolet!
