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
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
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.
Course: Dinner, Entree, Main Course
Cuisine: American, Russian
Keyword: best beef stroganoff recipe, crock pot beef recipes, crock pot beef stroganoff, slow cooker beef stroganoff
Servings: 6 servings
Calories: 531 kcal
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.
Recipe Video
Recipe Notes
If the beef stew meat comes cut in large chunks, cut into smaller bite-size pieces.
Nutrition Facts
Crock Pot Beef Stroganoff Recipe
Amount Per Serving (1 portion = 1/6th of the recipe)
Calories 531 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 156mg 52%
Sodium 624mg 26%
Potassium 745mg 21%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 4g
Protein 42g 84%
Vitamin A 5.7%
Vitamin C 4.4%
Calcium 9.1%
Iron 25.9%
* Percent Daily Values are based on a 2000 calorie diet.
This looks delicious, Amanda! This might become one of my fall favorites! Cozy and hearty!
This was delicious, turned out perfectly. The Fam requested I double the mushrooms next time, everyone loved it. Thanks!
Added some crime cheese too. Mmmmmmm
What is “crime cheese”? Mmmmmm Never heard of it.
I think its a typo and should say ‘cream’ cheese.
Its is cheese that they serve in prison for criminals.
Hahaha!!!!
Cheese that doesn’t obey the law!
Could I put it on high for 5 hours?
First of all, I never measure anything. I just wing it so I used baby bellas (previously sauteed then frozen), shallots (had some that needed to be used up) and leftover NY strip roast that I had slow-roasted very rare 2 days before (saved the really nice pieces for RB sandwiches later or to pan sear). Made stock from the bones. Did the slow-cooking on the stove top since my counter top was a bit crowded, just like everything else here in my teeny apt. Ha! At the end, I decided to use the stick blender to puree all it up. Delicious! All the flavors married perfectly; it was actually more flavorful that way than it had been when you could recognize the ingredients! 🙂 Served this is in bowls with crusty bread and butter. Great for a cold day!
Thanks for your recipe!
Hint, try adding some fish sauce for umami. The odor and flavor of the fish sauce goes away quickly but it definitely adds depth.
I’m new to slow cooking and made this tonight, but the beef ended up so chewy we could barely eat it. Any ideas what I did wrong? I think my slow cooker is bigger than 6 qt. and I did notice that the liquid didn’t quite cover everything. I kept it on low and covered for a total of 8.5 hours (including the 15 minutes with the noodles & sauce). I also noticed that when I took it out of the slow cooker, the food wasn’t really hot — it was definitely cooked & it wasn’t cold, it just was kind of a barely warm temperature — is that expected? Thanks for any help you can offer this newbie!
What kind of beef did you use? Chuck tends to be one of the best for tender slow cook meat. Cuts higher in fat (the cheap cuts) tend to do better because the fats break down over time. Where as leaner cuts (like ones you would buy to throw on the grill or order at a restaurant) tend to dry out over time.
Did you keep opening the lid to the crackpot? With cooking with a crackpot the steam is valueable. You always put in the ingredients and close the lid and forget about it. Just enjoy the yummy smell coming from the kitchen. Works everytime and the meat is always tender.
Crockpot sorry my phone kept changing the spelling.
Torr: I’ve used crockpots for years and it sounds like your crockpot is not heating properly. I’m making this today and I’m looking forward to its awesomeness.
I got mine on high! I hope the meat is tender….
I’m doing mine on high too. Did yours turn out in high ?? and about how long ??
I also did mine on high for 4 hours and then on low for an hour (it was a timing thing for me when the rest of the family would be home and able to enjoy). Worked out perfectly! Meat so tender and still had the slightest bit of pink in the middle! 🙂
Just delicious!! We loved it.
Awesome recipe… It’s a Keeper!!
Mine turned out very runny… I followed the directions. My 2 yr old left the table:(
This was excellent! I’d never made it before, but it turned out great. It was pretty runny, but my husband said it was how he had it growing up. This one went into my cookbook- thanks! 🙂
Mis a couple of tablespoons to the flour before adding it to the sauce. It thickens the sauce much like you would a gravy.
Mix a couple of tablespoons of flour to the sour cream before adding the sour cream to the mixture. It will thicken the sauce much like gravy. (retyped because of errors.)
I prefer flat egg noodles since this is the way my mother years ago always served it. I can only find these noodles at Walmart but I think they improve the dish. Instead of adding all of the spices, I use a packet of Mrs. Grass’s onion sour cream soup mix. It does the trick perfectly. I also add a couple of tablespoons of flour to the sour cream and stir it up before adding it to the stroganoff, thus thickening the sauce.
I make it by first adding the meat to a zip baggy with flour in it; shake the meat to coat, then add it to the crock pot with the rest.
This called for way too much Dijon mustard for me. Two teaspoons would have been enough but two Tablespoons was overpowering. I didn’t even use the full amount and I still thought it was a it much. It lacked depth in my opinion. It needed onion powder, a little more sour cream, and a little fish sauce to bring it home for me.
This was pretty good! I added some additional spices for my husband and I’s preference, and a bit of cream cheese with the sour cream. It was a great Fall meal and super easy to prepare. Thanks for sharing!
Made this for supper tonight doubled the recipe except for the Worcestershire sauce 5 tablespoons and the Dijon only three tablespoons it was very good. Served with a salad and some bread and it was great.
This is a very good recipe (it cooked perfectly because my beef pieces were small), but just reading the ingredients I could tell it uses way too much Worcestershire sauce and mustard for my taste. I used 1/3 of what the recipe called for (i.e. – 1 Tbsp. Worcestershire, 2 tsp. Dijon mustard) and it was perfect for me. Other people have mentioned this, too — I can’t imagine how overpowering those flavors would be if I had used the suggested amount. I think of Beef Stroganoff as a somewhat mild & subtle dish… and mine was.
Good recipe BUT … we add (at the end of the crockpot cooking time) enough paprika to turn the juices red …. then we add sour cream …. it makes a difference!
Mine was super runny too. Not sure why, I used baby Bella mushrooms but he wouldn’t think that would matter.
👍🏼 Great! First time! I left lid off after adding sour cream, noodles & dijon. I love ratio of dijon and w.sauce. My guest loved it too. We tried topping w smoked paprika (ok) and tgen ground cayenne pepper (wonderful).
Thank you!
This is our second time making this recipe. We are a dairy-free family for allergy reasons, so I love how it does not call for cream of mushroom soup. We use sirloin cut into bite size chunks, and red wine vinegar. The beef comes out so tender. We do not use as much Worcestershire sauce or mustard, and we opted without the dill. We added a lot of our own spices like onion and garlic powder, and a dash of Cajun spice and that really made the recipe delicious. It did not come out runny for us!
Thanks for sharing your version… sounds yummy! 🙂
I hope you really enjoyed yout take on the recipe and hope you found the basic information in this recipe and it helped you cook for your family. Don’t let sour people ruin your enjoyment of cooking and sharing recipes
Sorry if I ruined anyone’s day with my comments of adding some extra spices! Kudos to the original chef for sharing a delicious recipe.
I have not tried this recipe yet, it is in the slow cooker for dinner tonight. It irritates me that some find it necessary to criticize you for making changes to the recipe. I adjust recipes all the time to suit the taste of my family. I cook to satisfy my family not the person who wrote the recipe. This is not said to knock Amanda, she has a delicious recipe for us. However, great cooking does not come from blindly following a recipe. It comes from the creative mind of the cook. Kudos to you Amanda for a great recipe and kudos to you Catherine for not being afraid to add your personal twist to a great recipe!
sounds like Catherine should be writing her own recipe page, as she changed everything about this recipe ( or maybe she is talking about another crock pot stroganoff ?)
Well u know everyone is a Chef but on a Receive site! Ugh!!!!!
Hey Craig how bout you shut yout mouth and let other people enjoy this recipe page the way they like. Maybe Catherine wanted to do it differently and share how good the cooking times and ingredient proportions worked for her. Shame on you, maybe try a little less salt next time 🙂
In other words, Catherine did not make this recipe.
Suck an unseasoned tenderloin, Tcook
Just made this, turned out awesome. Caught my wife lickinig the bowl out of the corner of my eye so yeah, it’ll be book marked lol. thanks!
Tried this yesterday but I only had .9lb of the meat so I cut everything else down a bit too.. When I had checked up on the ingredients that sat for 8 hours there was very little moisture in the crockpot so I had to add a can of cream of mushroom and some milk to even get it somewhat stroganoff-looking, was this because I cut down the recipe? It tasted very good anyway but my husband complained at the taste of the mustard but I didn’t mind it.
I think you only needed 1 +/2 lb of meat not 9 that’s why it lacked moisture,you needed more broth.
I think the OP meant .9.
Would 4 hours on high be okay for this, or does it have to be for the full 8 on low to come out as intended?
I did out of desperation and it was awesome
I was wondering if I can cook it on high for 4 hours instead of 8 hours low? Would the meat still turn out tender ?
Great recipe! This turned out excellent! This is just the kind of slow cooker recipe I was looking for in a crock pot. Will save and be making again!