Crockpot Beef Stroganoff with Mushroom Soup
This crockpot beef stroganoff with mushroom soup is one of those dinners that makes busy days easier. The sauce cooks right along with the beef, and a quick stir of sour cream at the end finishes it off.
It's an easy crockpot dinner that works well for weeknights, weekends, or anytime you want something that's hearty and filling.
I've made this beef stroganoff many times and there are never any leftovers. Everyone loves it so it's one of our go to slow cooker dinners.
Why You'll Love This Recipe
- It's a filling dinner. Served over egg noodles, this beef stroganoff is filling, cozy, and easy to serve.
- It uses simple ingredients. Nothing fancy needed here. All you need are simple ingredients to make this filling slow cooker meal.
Ingredients Needed
- Stewing beef or chuck roast: These cuts do well in the slow cooker and become tender as they cook.
- Onion: Cooks down and adds flavor to the sauce.
- Cream of mushroom soup: Forms the base of the sauce and keeps everything creamy.
- Beef broth: Helps thin the sauce so it doesn't get too thick as it cooks.
- Worcestershire sauce: Adds a little depth and savory flavor.
- Garlic powder: Gives mild garlic flavor without overpowering the dish.
- Salt and black pepper: Just a bit to balance everything.
- Dried parsley: Optional, but adds a bit of color and light flavor.
- Sour cream: Stirred in at the end to finish the sauce and give it that classic stroganoff feel.
- Egg noodles: It wouldn't be classic stroganoff without the egg noodles!
How to Make Slow Cooker Beef Stroganoff
Step 1: Add the beef and diced onion to the slow cooker. Then add the sliced mushrooms.
Step 2: Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir until evenly mixed.
Step 3: Cover and cook on Low for 6-8 hours or High for 4-5 hours, until the beef is tender.
Step 4: During the last 15-30 minutes, stir in the sour cream and let it warm through.
Step 5: Cook the egg noodles separately according to the package directions.
Step 6: Serve the stroganoff hot over the noodles.
Substitutions and Easy Swaps
- Beef: If you don't have chuck roast, stewing beef can be used. Avoid very lean cuts, which can dry out.
- Sour cream: Full-fat sour cream gives the creamiest result, but light sour cream can be used. Stir it in gently at the end to keep the sauce smooth.
- Egg noodles: Mashed potatoes, rice, or even buttered pasta are good alternatives if you're out of noodles or want to switch things up.
What To Serve with Beef Stroganoff
Egg noodles are the classic choice, but this also works well over mashed potatoes or rice. If you want something on the side, a simple vegetable or dinner rolls are always a great choice.
Storage and Reheating
Store leftovers in the refrigerator for up to four days. I recommend keeping the noodles separate if you can. When reheating, add a small splash of broth or cream to loosen the sauce and warm gently.
You can also freeze the beef mixture without the noodles for up to two months.
FAQ
When should I add sour cream to beef stroganoff?
Sour cream should be stirred in near the end of cooking. This keeps it from separating and helps the sauce stay smooth.
What is the best cut of beef for slow cooker beef stroganoff?
Chuck roast or stewing beef works best because it holds up well during long cooking and turns tender.
Do I cook the noodles in the slow cooker or separately?
Egg noodles are best cooked separately. This keeps them from becoming too soft and helps the sauce stay the right texture.
More Easy Slow Cooker Dinners You'll Love
Crockpot Beef Stroganoff with Cream of Mushroom Soup
Ingredients
- 1 ½ pounds chuck roast cut into 1-inch cubes
- 1 onion finely diced
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup sour cream
- 8 ounces egg noodles cooked separately
- 1 teaspoon dried parsley optional
Instructions
- Add the beef and diced onion to the slow cooker. Add the mushrooms on top.
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours, until the beef is fork-tender.
- Stir in the sour cream during the last 15-30 minutes of cooking and let it warm through.
- Cook egg noodles according to package directions and serve the stroganoff over the noodles.
Notes
- For best texture, add sour cream at the end of cooking.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the beef mixture without noodles for up to 2 months.
- Add a splash of broth or cream when reheating if needed.
Nutrition
Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
