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!
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.
Watch The Recipe Video Here
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Calories: 531kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 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.
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: 285IU | Vitamin C: 3.6mg | Calcium: 91mg | Iron: 4.7mg
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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.
Jilly says
I agree with reducing dijon but as recommended in previous comments, I added cream cheese. It thickened the original recipe and added rich flavor to offset the dijon.
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.
Sue says
You can add some flour to the sour cream before adding it to the sauce. It will help to thicken it also.
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.
Nicolechappell54 says
Do u cook on low or high
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
Kristin downey says
How did ot turn out with the 5 hours on high mm just wondering because im in thw same predicament
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?
Robin Walsh says
I cooked it on high for 5 hours & beef was as tender as can be and falling apart just the way I like it! The last stretch will test my taste buds. Might not use dijon. I used a little Gravy Master and a splash of soy sauce. along w/ the Worchestershire.
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!
Tracey Cook says
does the cream cheese change the flavor and do you use it with the sour cream? I haven’t seen that answered yet?
Steve says
DO you need to brown the meat first? or can you just coat it in flour and add it and it will brown/ cook in the slow cooker?
Kelly Brodoski says
Very easy and very delicious!
Don Castle says
My wife says it the best Beef Stroganoff she has ever had. I added 1/2 of recipes dijon mustard but I would’ve preferred not using it at all. Doubled the amount o beef broth since we both like more sauce.
Esther Quiring says
I followed the recipe but did not use quite as much beef bullion and after cooking it for 7 hours on low, it came out nice and thick with a rich brown sauce. I added the sour cream before serving with no extra cooking. It was delicious.
Elise says
Very tasty and so easy! I am definitely going to do this again! My family loved it and I loved how fast it was to get on the table after a busy day. Just a bit of prep the night before, which I stored overnight int he fridge. In the morning, I dumped the ingredients in the crock pot, poured in the broth, and left for work. By the evening, when I got home from work, all I had to do was finish the sauce and cook some noodles.
Dana says
This was delicious! I didn’t make any changes to the recipe: was perfect as is!