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.
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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 Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Video
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.
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
👍🏼 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!
Mine was super runny too. Not sure why, I used baby Bella mushrooms but he wouldn’t think that would matter.
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!
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.
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 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!
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.
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.
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.
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.)
Mine turned out very runny… I followed the directions. My 2 yr old left the table:(
Awesome recipe… It’s a Keeper!!
Just delicious!! We loved it.
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! 🙂
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.
I always use tips for any recipe that calls for chuck or stew meat. I am making this tonight we will see how it turns out.
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.
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.
Could I put it on high for 5 hours?
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!
This was delicious, turned out perfectly. The Fam requested I double the mushrooms next time, everyone loved it. Thanks!
This looks delicious, Amanda! This might become one of my fall favorites! Cozy and hearty!