Crockpot Beef Stroganoff turns the classic stovetop dish into a hands-off, all-day simmer that delivers fall-apart tender beef in a velvety, mushroom-packed sauce. Stew meat or chuck roasts low and slow in the slow cooker with broth, onions, mushrooms, Worcestershire, and a few simple seasonings until the meat is fork-tender and the sauce is deeply flavored.
Right before serving, you stir in sour cream and a touch of cream cheese or condensed soup for extra richness, then toss it all with egg noodles for the ultimate cozy, one-bowl dinner. It’s crowd-pleasing, budget-friendly, and perfect for busy days when you want real comfort food without babysitting the stove.
Equipment
- 5–6 quart slow cooker / crockpot
- Large skillet (optional, for searing beef and onions)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Large pot for cooking egg noodles
Ingredients
- 2 lb (900 g) beef stew meat or chuck roast, cut into 1–1½ inch cubes
- 8–12 oz (225–340 g) sliced mushrooms (white or cremini)
- 1 small onion, finely chopped (about ½ cup)
- 2 teaspoons minced garlic (about 2 cloves)
- 2 cups (480 ml) beef broth, divided
- 1–2 cans (10.5 oz / ~300 g each) condensed cream of mushroom or golden mushroom soup (use 1 for lighter, 2 for extra creamy)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional but adds depth)
- 1 teaspoon Italian seasoning or dried thyme
- ½ teaspoon black pepper, or to taste
- ½ teaspoon salt, or to taste (go light if using soup mix)
- 2–3 tablespoons cornstarch or flour, plus ½ cup beef broth or water (for slurry, optional)
- 1 cup (240 g) sour cream
- 4–6 oz (115–170 g) cream cheese, softened and cubed (optional, for extra creaminess)
- 12 oz (340 g) egg noodles, cooked al dente in salted water
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions And Steps
If you want extra flavor, heat a large skillet over medium-high heat, add a splash of oil, and quickly sear the beef cubes in batches until browned on at least one side; this step is optional but adds deeper flavor and color. Transfer the beef (and any juices) to the slow cooker. If skipping searing, you can add the raw beef directly to the crockpot.
Add the sliced mushrooms, chopped onion, and minced garlic to the slow cooker on top of the beef. Sprinkle over the Italian seasoning or thyme, black pepper, and a light pinch of salt, then pour in 1½ cups of the beef broth, the Worcestershire sauce, and Dijon mustard if using.
Stir in the condensed cream of mushroom or golden mushroom soup until everything is somewhat combined and the beef is mostly submerged in the sauce base. Put the lid on the slow cooker and cook on low for 6–8 hours, or on high for about 4–5 hours, until the beef is very tender and easy to break apart with a fork.
About 30–40 minutes before you plan to eat, check the sauce for thickness. If you want it richer and thicker, whisk the cornstarch or flour into the remaining ½ cup beef broth or water to make a smooth slurry, then stir this into the slow cooker. Turn the heat to high, cover, and let it cook for 20–30 minutes to thicken slightly while you prepare the noodles.
While the sauce thickens, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain the noodles well and set aside; you can toss them with a small knob of butter to keep them from sticking if they’ll sit for a few minutes.
Once the sauce has thickened, scoop some of the hot liquid from the slow cooker into a bowl and whisk it with the sour cream until smooth; this tempers the sour cream and prevents curdling. Stir this mixture back into the crockpot, then add the softened cream cheese cubes if using, stirring until fully melted and the sauce is silky and creamy.
Taste the stroganoff sauce and adjust seasoning with additional salt and pepper if needed; the flavor should be well-balanced, savory, and slightly tangy from the sour cream. If the sauce is too thick, you can loosen it with a splash more warm broth; if it’s too thin, let it cook uncovered for a few minutes to reduce slightly.
Turn off the slow cooker or set it to warm, then stir the cooked egg noodles directly into the creamy beef and mushroom mixture so they’re fully coated in sauce. Alternatively, you can spoon the stroganoff over a bed of noodles on each plate if you prefer to keep them separate.
Sprinkle chopped fresh parsley over the top for a pop of color and freshness, then serve hot in deep bowls, making sure each serving has plenty of beef, mushrooms, sauce, and noodles. Leftovers can be cooled, stored in the fridge, and reheated gently with a splash of broth or milk to loosen the sauce if needed.
Tips And Tricks
Choose a well-marbled cut like chuck roast or stew meat for the most tender, flavorful stroganoff; lean cuts can dry out or stay tough even after long cooking. Cutting the beef into even-sized cubes helps it cook at the same rate and avoids some pieces being over- or under-done.
Searing the beef and briefly sautéing the onions and mushrooms before adding them to the crockpot builds extra flavor via browning, but you can skip this step if you need true “dump and go.” If you don’t brown first, be sure to let the stroganoff cook long enough for the mushrooms and onions to soften completely and release their juices into the sauce.
Tempering the sour cream with some hot cooking liquid before stirring it into the crockpot reduces the chance of curdling and gives a smoother sauce. Always add sour cream and cream cheese at the end of cooking, not at the beginning, so the dairy doesn’t separate from long exposure to heat.
Cornstarch or flour slurry is optional but useful if you like a thicker, gravy-like sauce that really clings to the noodles. Start with a small amount, let it cook to full thickness, then decide if you need more so you don’t over-thicken the sauce.
Cook egg noodles just until al dente so they don’t become mushy when stirred into the hot stroganoff. If making ahead, store the noodles and stroganoff separately and combine portions as you reheat to keep the best texture.
Variations
Use golden mushroom soup instead of regular cream of mushroom for a deeper, slightly winey flavor, or skip canned soup altogether and rely solely on broth, mushrooms, and a cornstarch-thickened sour cream/cream cheese finish. You can also add a splash of dry white wine to the broth for extra depth if you like.
Stir in extra vegetables like peas, green beans, or spinach at the end of cooking for more color and nutrition without changing the classic flavor too much. For a slightly lighter version, use light sour cream and reduced-fat cream cheese, and serve over whole wheat egg noodles or even mashed cauliflower.
If you prefer rice or mashed potatoes, serve the creamy beef and mushroom stroganoff over those instead of noodles for a different comfort-food twist. To add a fresh herbal note, garnish with dill instead of or in addition to parsley, which is a traditional pairing with stroganoff flavors.
