Go Back
–+ servings
beef stroganoff on spoon
Print Recipe

Crockpot Beef Stroganoff

This crockpot beef stroganoff is rich, creamy, and incredibly comforting, made with tender slow-cooked beef, mushrooms, and a silky sour cream sauce. Everything comes together in the slow cooker for an easy, hands-off dinner that’s perfect for busy nights. Serve over egg noodles, rice, or mashed potatoes for the ultimate cozy meal.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Servings: 6

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.