Crock Pot Beef Stroganoff is serious comfort food. Tender beef, mushrooms, and onions are cooked in a slow cooker and mixed with a sour cream sauce and egg noodles.
I loooove this recipe! It’s hearty, rich, and unbelievably flavorful. And, the slow cooker does most of the work, making it a great recipe for those busy week nights.
Chunks of beef are simmered all day with sliced mushrooms and chopped onions in a crock pot. Then, just before serving, egg noodles, sour cream, and dijon mustard are added. Too Good!
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This makes a lot. But, the leftovers are great too! 🙂
Check out the step by step recipe video for Crock Pot Beef Stroganoff below.
Crock Pot Beef Stroganoff Recipe
Crock Pot Beef Stroganoff is serious comfort food. Tender beef, mushrooms, and onions are cooked in a slow cooker and mixed with a sour cream sauce and egg noodles.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 servings
Calories: 531kcal
Ingredients
- 1 1/2 lb. beef stew meat*
- 1 1/4 cups low-sodium beef broth
- 2 cups (about 6 oz.) coarsely chopped white mushrooms
- 1 medium onion chopped
- 3 tbsp. Worcestershire sauce
- 2 garlic cloves minced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried dill
- 1 (12 oz.) package egg noodles
- 1 cup sour cream
- 2 tbsp. dijon mustard
Instructions
- Add the meat, broth, mushrooms, onion, Worcestershire, garlic, salt, pepper, and dill to a 6-quart oval crock pot. Stir well.
- Cover and cook on low for 8-9 hours.
- Cook the egg noodles according to their package directions.
- Add the cooked and drained noodles to the crockpot. Add the sour cream and mustard. Stir well. Cook another 15 minutes, stirring occasionally.
Video
Notes
If the beef stew meat comes cut in large chunks, cut into smaller bite-size pieces.
Nutrition
Serving: 1portion = 1/6th of the recipe | Calories: 531kcal | Carbohydrates: 46g | Protein: 42g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 156mg | Sodium: 624mg | Potassium: 745mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5.7% | Vitamin C: 4.4% | Calcium: 9.1% | Iron: 25.9%
Oceandiva says
A winner, that I will make again. I used sirloin that I cut into bite sized pieces. I prepped everything the night before- cut the meat, chopped/cut the onions, garlic, and mushrooms so all I had to do was add everything in the morning. for super easy clean up I used a crock pot liner. Any suggestions on thikcning the sauce?
Kristin says
Let a bar of cream cheese sit to room temp and then add it during the last 30 minutes/ hour of cooking 👍🏼👍🏼👍🏼
Liz Campbell says
Is this in addition to sour cream or as a substitute?
Stephanie Rivers says
I prefer Browning my beef in a fry pan generously dredged in flour….it thickens the sauce also after added
Janelle Benedict says
Coat the meat in flour. Thickens it up in the end and keeps the pieces from sticking together.
Martha says
Definitely a keeper. Easy to set up great flavor. I was initially concerned it would need a thickener, but it set up perfectly. May use a touch less dijon but not much.
Kelly Vandenberg says
I use pearl onions in the last 30 minutes along with the cream cheese. Delicious,
Joy says
Does this make is less watery? I’m worried it would be liquidy without thickeners.
Marty says
Poops, added sour cream from the get-go hope it’ll be okay, 😖
Kelly says
I did too! How did yours turn out??
Stacy says
I did the same thing. It’s nit done cooking yet.
Kimberly says
This was delicious! I did make a small mistake and cooked it on high for the whole time, still delicious.
Kelsey says
Do you think you could have done it on high for about 5 hours and have it cook correctly? I don’t think I’ll have 8-9 because of timing with work but really want to make it tomorrow
Jen says
Hi! Excited to make this today. The reviews say cream cheese but the recipe says sour cream. Sour cream is the winner?
mobius981 says
I think cream cheese in addition to sour cream to ensure thickening. I also dredged my meat in flour, browned it and sauteed the veg beforehand, so it may take less time to cook. It is simmering away right now! I also like a lot of veg so I added acouple handfuls of celery.
mobius981 says
Also I used chuck roast that i cut up!! i will add sour cream and dijon and freeze for the winter…I doubled the recipe. I will not add the noodles til I take it out of the freezer!
John W says
Followed the recipe line by line. Wound up with a soupy mush that tasted like mustard. Skip or minimize the mustard. Maybe add cream cheese or flour as others suggest.
Kathleen Rizzuto says
Can I cook it on high yo reduce cooking time?
Tim Fraundorf says
Excellent recipe. Followed the recipe. Turned out great.
Kathryn says
Is it ok to do high for 5 hours?
Jodi says
Can this recipe be combined and then frozen with crockpot instructions? With instructions for adding the sour cream and mustard as directed. I want to give freezer meals for Christmas gifts this year and my nephew loves beef stroganoff!
Amy says
This is my husband’s favorite dish, after using this recipe he doesn’t want it any other way very good and very easy! (Followed recipe exactly)
Lora W says
I then use leftovers and make soup. Easy, easy, easy!!
Katherine says
I really like this recipe.
I remove some of the broth at the 8 or 9 hour mark, thicken it with flour and cornstarch, and put it back in. Gives it a good meaty colour and thickens it up well. I haven’t tried cream cheese as a thickener as I worry it will affect the taste.
Cynthia G. says
This is really good! I wound up using about 2lbs of venison and since I didn’t have egg noodles on hand I used gluten free spaghetti. I browned the meat first that I drenched in flour ( I know not gluten free lol). I used one pack of cream cheese instead of the sour cream and actually had to add a little more beef broth at the end because it was a bit dry, probably because I used more meet and more noodles. My husband and kids raves about it! Definitely a keeper!