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This slow cooker beef stroganoff lets your crockpot do all the work for this classic dish. It’s a hearty meal that your family will love!
Slow Cooker Beef Stroganoff
This classic dish features tender slices of beef in a rich and creamy mushroom sauce, served over a bed of egg noodles. And the best part? It’s all made in one pot in the slow cooker! Simply add the ingredients and let it cook for 6-8 hours. Serve with a side of vegetables or a salad for a complete meal your family will love.
I’ve never tried Beef Stroganoff in our slow cooker before, so I was thrilled to find a simple recipe that made cooking a night of cooking a little simpler at our house! This was so good, but a wee bit on the pricey side for us. However, it made enough for dinner plus tons of leftovers, so we’ll freeze what we don’t eat tomorrow and then just reheat the meal when we need a quick dinner. (You can freeze it in plastic bags even with the noodles as long as they’re cooked, then just re-heat and serve!)
Menu Planning Note: You can also find this recipe in our Slow Cooker Menu Planning Made Easy Set!
Beef Stroganoff Ingredients:
- Round Steak
- Onion
- Cream of Mushroom Soup (or make your own homemade cream soup)
- Canned, sliced mushrooms
- Garlic
- Worcestershire sauce
- Beef Bouillon
- Beef Broth
- Flour
- Sour Cream
- Fresh Parsley
- Egg Noodles
How to make Beef Stroganoff in the Slow Cooker:
Start by cutting your round steak into strips. Season with desired amount of salt and pepper, and place steak into your slow cooker. Top with your chopped onion.
Next, you’re going to pour in the cream of mushroom soup, can of sliced mushrooms, Worcestershire sauce, garlic, 1/4 cup water, and beef bouillon cube.
In a small bowl, mix together the beef broth with 1 tablespoon of flour. Pour over beef. Cook on low for 6-7 hours in the slow cooker.
Add in the sour cream and fresh, chopped parsley. Cover and cook for one additional hour.
Serve warm over cooked egg noodles and enjoy!
Slow Cooker Beef Stroganoff
Ingredients
- 1 1/2 lb round steak cut into strips
- 1 onion chopped
- 10 oz golden mushroom or cream of mushroom soup
- 8 oz canned sliced mushrooms
- 1 clove garlic minced
- 1 tsp worcestershire sauce
- 1 beef bouillon cube
- 1/4 cup beef broth
- 1 Tbsp flour
- 16 oz sour cream
- 1/2 cup fresh parsley chopped
- egg noodles cooked (optional)
Instructions
- Season beef with desired amount of salt and pepper and place in slow cooker; top with chopped onion.
- Add golden mushroom or cream of mushroom soup, mushrooms, garlic, Worcestershire, 1/4 cup water, and beef bouillon.
- Mix together flour and beef broth in a small bowl; pour over beef.
- Cover and cook on low 6 - 7 hours.
- Stir in sour cream and parsley and cook 1 more hour.
- Serve over egg noodles, if desired.
Looking for more yummy meals? This recipe is from week two of our slow cooker menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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Can you use ground beef in place of the round steak?
You could absolutely use ground beef! One of our team members did it just a few weeks ago and said it turned out great. We’d love to hear what you think after dinner! 🙂
Would you cook the beef before putting it the crockpot? Would the cooking time change?
If you were on a time crunch, could you
Make this in the instant pot?
I’ve not personally made it using an instant pot, but that could definitely work! You may see a slight difference in tenderness is the only thing. Hope this helps!
I make very much the same recipe except I use Cream of Mushroom soup and Sour Cream added just at the end. My cooker runs a little hot and I don’t want to risk the dairy products separating or “curdling”.
We are going to the beach(hope it’s going to be warm enough to sit out)and I plan to do this wonderful sounding recipe.I know the house will smell great when we walk in.Thanks!
Instead of using all the separate spices and bouillon, I use an envelope of Publix brand Au Jus and use beef broth instead of water…. Anyway its a bit quicker if you are in a hurry!
Great tip Ashley – I actually have a packet of that in my pantry and will try it next time!
Thanks so much Laurie for this slow cooker series. Love to use my “Mrs. Potts”! Looking forward to trying this recipe soon.
You’re so welcome Lori! I’ve enjoyed doing it…. but I’m pretty sure my family is going to make me put poor old Mrs. Potts away for a month after today. 🙂 Hope your family likes the recipe! 🙂