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This Crock Pot Beef Stroganoff is all about tender beef simmered low and slow in a creamy, flavorful sauce paired with wide egg noodles for a comforting, hands-off dinner. It has all the classic Stroganoff elements but requires very little active time in the kitchen, perfect for busy days or cozy evenings when you want something warm and satisfying without fuss.
I first made this during a chilly weekend when I needed dinner waiting for me after a long day. Now it’s a goto whenever I want that classic Stroganoff flavor with zero stress. My family loves how tender the beef gets and how creamy the noodles are by the time dinner is served.
Ingredients
- Beef stew meat or chuck roast: Two pounds cut into chunks for tenderness and flavor chuck roast is a great budgetfriendly choice
- Yellow onion: One small sliced for a mild sweetness and depth pick firm onions without soft spots
- Mushrooms: Two cups sliced optional but add earthiness and texture fresh white or cremini mushrooms work best
- Garlic: Two cloves minced fresh garlic packs more flavor than jarred avoid pre minced if possible to get the best aroma
- Cream of mushroom soup: Ten and a half ounces for a creamy base canned is convenient but homemade or cream of chicken soup can be swapped in
- Beef broth: One cup adds richness and helps tenderize the meat low sodium is best if you want more control on salt
- Worcestershire sauce: One tablespoon for umami and a hint of tang
- Dijon mustard: One teaspoon adds subtle depth without overpowering you can skip if you don’t have it
- Paprika: One teaspoon for a mild smoky note regular or sweet paprika works well here
- Salt and black pepper: Half a teaspoon salt and half a teaspoon black pepper season evenly adjust to taste
- Cream cheese: Eight ounces softened and cubed delivers creamy thickness softening it ahead is key for easy mixing
- Sour cream: One cup adds tang and silkiness plain Greek yogurt can substitute if desired
- Wide egg noodles: Twelve ounces cooked and drained create the perfect base fettuccine or linguini are okay alternatives too
- Fresh parsley: Chopped for garnish and a fresh bright finish
Instructions
- Sear the Beef for Extra Flavor:
- Although optional searing the stew meat in a hot skillet with a bit of oil before adding it to the slow cooker locks in juices and adds rich color. Do this in batches if needed to avoid crowding the pan. Transfer the browned beef to your slow cooker.
- Combine Ingredients in Slow Cooker:
- Add the sliced onion mushrooms if using and minced garlic to the beef in the slow cooker. Pour in the cream of mushroom soup beef broth Worcestershire sauce Dijon mustard paprika salt and pepper. Stir well to combine all ingredients evenly.
- Slow Cook the Beef:
- Cover the slow cooker and cook on low for 8 hours. This long slow cooking tenderizes the beef beautifully. High heat can reduce cook time to 3 to 4 hours but may result in less tender meat. Avoid opening the lid during cooking because lifting the lid releases heat and can make the beef tough.
- Add Cream Cheese and Sour Cream:
- About 20 minutes before serving add the softened cream cheese cubes and sour cream to the slow cooker. Stir continuously until the sauce turns smooth and creamy. This may take a few minutes but is worth the velvety texture it creates.
- Mix in Cooked Noodles and Serve:
- Add the cooked and drained egg noodles into the pot. Stir until the noodles are well coated in the creamy beef sauce. Garnish with chopped fresh parsley for a pop of color and fresh flavor then serve immediately.
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I love how the Worcestershire sauce subtly lifts the whole dish giving just enough zing without overpowering the creamy sauce. This recipe reminds me of family dinners where the slow cooker was a dinner hero on busy days allowing us to come home to the smell of comfort and warmth.
Storage Tips
Store leftover Stroganoff in an airtight container in the refrigerator for up to four days. To keep the sauce creamy and fresh reheat gently on the stove over low heat adding a splash of broth or milk if the sauce becomes too thick. Avoid microwaving at high heat as it can cause the dairy to separate.
Ingredient Substitutions
Ground beef can replace stew meat for a quicker version. Brown it before slow cooking to develop flavor. If cream of mushroom soup is unavailable or undesired swap it with cream of chicken or make a homemade white sauce with mushrooms on the side. Greek yogurt can replace sour cream for a tangier healthier twist omit cream cheese if you want a lighter dish or substitute with heavy cream for richness.
Serving Suggestions
Serve with a crisp green salad or roasted vegetables like green beans or asparagus for a well rounded meal. For a gluten free option swap egg noodles with rice mashed potatoes or gluten free pasta. If you want to highlight the sauce serve Stroganoff over a bed of buttery mashed potatoes or creamy polenta.
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This comforting slow cooker meal delivers tender beef and a velvety sauce with minimal hands on time. It’s perfect for busy nights and great for feeding a crowd.
Frequently Asked Questions About Recipes
- → What can I use instead of egg noodles?
Mashed potatoes or a variety of rice like jasmine or brown rice work wonderfully as alternatives. Pasta types like fettuccini or linguini can also substitute well.
- → Should I sear the beef before slow cooking?
Searing beef beforehand locks in its juices and adds richer color and flavor, though it's optional if time is tight.
- → How do I store leftovers properly?
Keep leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.
- → What’s the best way to reheat this dish?
Reheat gently on the stove over low heat, adding a splash of broth or milk if the sauce becomes too thick.
- → Can this be frozen for later use?
Freeze cooked beef and gravy without creamy ingredients and noodles. Add cream cheese, sour cream, and noodles after thawing for best texture.