Crockpot Beef Stroganoff – Easy, Creamy, Family-Favorite Dinner
This Crockpot Beef Stroganoff is an easy, creamy, family-favorite dinner made with tender beef stew meat, savory mushrooms, onions, and garlic in a rich, flavorful sauce. Cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard create a delicious base, while sour cream adds a smooth, tangy finish. Serve it over egg noodles for a comforting slow cooker meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Ingredients
- 2 lbs beef stew meat, cut into 1-inch chunks
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 8 oz cremini or white button mushrooms, sliced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup full-fat sour cream
- 12 oz egg noodles, cooked according to package directions
- Fresh parsley, chopped (optional, for serving)
Instructions
Instructions
- Add the beef and vegetables: Place the beef stew meat, diced onion, minced garlic, and sliced mushrooms in a 6-quart slow cooker.
- Make the sauce: In a bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, onion powder, salt, and black pepper. Pour the mixture over the beef and vegetables, stirring to coat.
- Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Thicken the sauce: In a small bowl, mix the cornstarch and cold water until smooth. Stir the slurry into the slow cooker. Cover and cook on HIGH for another 15–20 minutes, until the sauce thickens.
- Add the sour cream: Turn the slow cooker to LOW or WARM. Stir a little hot sauce into the sour cream to temper it, then gently mix the sour cream into the stroganoff. Avoid boiling the sauce after adding the sour cream.
- Cook the noodles: While the sauce thickens, cook the egg noodles according to the package directions. Drain well.
- Combine and serve: Serve the creamy beef stroganoff over the cooked egg noodles, or gently fold the noodles into the sauce just before serving. Garnish with chopped fresh parsley, if desired.
Notes
Notes
- Tender beef: Beef stew meat becomes tender with slow cooking. Cooking time may vary depending on the size and cut of the pieces.
- Avoid curdling: Add the sour cream at the end and do not let the sauce boil afterward.
- Adjust thickness: If the sauce is too thick, add a little warm beef broth. If it is too thin, cook a little longer after adding the cornstarch slurry.
- Noodles: Cook the egg noodles separately and add them just before serving to prevent them from becoming mushy.
- Make ahead: The beef and sauce can be prepared ahead and refrigerated. Cook fresh noodles when ready to serve.
- Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat gently, adding broth if needed.
- Gluten note: Egg noodles, condensed soup, Worcestershire sauce, and other packaged ingredients may contain gluten. Check labels if needed.
- Nutrition: Values are estimates per serving and vary with the beef cut, noodles, soup brand, and sour cream used.