Turn traditional stroganoff into a delicious crock pot meal with this recipe for Slow Cooker Beef Stroganoff with Cream of Mushroom Soup. The cream soup makes the gravy more creamy and adds a lot of flavor to the beloved dish.

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This beef stroganoff crock pot recipe combines tender beef with rich broth, delicious mushrooms, Worcestershire sauce, Dijon mustard, cream of mushroom soup, and tangy sour cream. It is creamy and packed with flavor, which makes it the perfect comfort food at the end of a long day or on a dreary afternoon. The whole family is sure to love this for lunch or dinner!
If you like classic comfort meals, you will love my Crock Pot Shepherd’s Pie, Crock Pot Hamburger Helper, and Slow Cooker Beef Stew!
Why You’ll Love This Recipe
- Easy Comfort Meal: This slow cooker beef stroganoff recipe with cream of mushroom soup makes it simple to enjoy this timeless comfort food any night of the week without any extra work. Just start it in the morning, then come back to a delicious, hearty dinner your family will love.
- Budget Friendly: Beef stroganoff is a great meal for a family on a budget! This recipe utilizes an inexpensive cut of beef and pantry staples so you can stay on budget while feeding your family.
- Simple Ingredients: There is nothing complicated about this solid crock pot stroganoff. It’s made with beef and pantry staples like broth, Worcestershire, mustard, and seasonings.
Ingredients You’ll Need
- Sirloin Steak: This cut of meat is mildly tender and more on the lean side, which means it won’t render a lot of fat into your stroganoff. Cut the meat into 1” cubes before searing them to ensure the meat is dispersed evenly throughout the dish.
- Beef Broth: Give your stroganoff even more beefy flavor with beef broth. Use low sodium broth or regular, depending on your dietary preferences.
- Brown Mushrooms: Also known as baby Bella or Chemini mushrooms, these have a meaty flavor and firmer texture than white mushrooms. The firm texture helps them not turn into mush in the slow cooker.
- Worcestershire Sauce: Give the sauce a deeper umami flavor with a splash of Worcestershire.
- Dijon Mustard: This slightly spicy mustard adds flavor to the dish and the acid also helps tenderize the steak.
- Garlic: Add a little extra zesty flavor with freshly minced or jarred garlic.
- Cream of Mushroom Soup: A can of creamy condensed soup gives the stroganoff more mushroom flavor and makes it creamier.
- Sour Cream: You can’t have stroganoff without sour cream! This gives the dish its signature tangy flavor and creamy consistency.
- Cornstarch: A little bit of cornstarch helps thicken the sauce.
- Dried Thyme: Add more herbal flavor with a small amount of dried thyme.
- Egg Noodles: Serve this easy crock pot beef stroganoff over a bed of egg noodles. These wide, rich noodles add the perfect flavor to the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use Different Cuts of Meat: Instead of sirloin steak, try making this crock pot beef stroganoff with chuck roast, bottom round roast, or cubed stew meat. These are fattier and tougher cuts of meat, but the fat renders them tender as they slow cook. The stew meat is especially great if you don’t have time to cut your beef into chunks.
- Try Onion Soup Mix: Give this dish a rich onion flavor by using onion soup mix instead of cream of mushroom soup. You may need more sour cream or beef broth to keep the creamy texture, but the flavor is incredible.
- Add Vegetables: More veggies is always a good idea! This beef stroganoff crock pot recipe is great with carrots, peas, onions, and zucchini.
How to Make Slow Cooker Beef Stroganoff with Cream of Mushroom Soup
This beef stroganoff in the crockpot is the perfect comfort meal on a rainy day or at the end of a busy evening. The rich flavor, melt in your mouth beef, and creamy texture is like a warm hug in the form of dinner. To get started, cut your beef into 1” cubes and trim off any excess fat and season with salt and pepper.
- Step 1: Prepare the Beef. Add the meat to a heated skillet with olive oil. Sear each side of the meat cubes until they are golden brown. This will take about 30 seconds on each side. Place the seared beef into a 6-quart slow cooker.
- Step 2: Add Additional Ingredients. Pour 3 cups of beef broth into the hot, empty skillet to deglaze the pan. Then, pour the broth into the slow cooker and add thyme, mushrooms, Worcestershire sauce, Dijon mustard, cream of mushroom soup, and garlic. Stir until everything is well combined.
- Step 3: Cover and Cook. Place the lid securely on the slow cooker and cook on high for 4-5 hours or on low for 7-8 hours until the beef is tender.
- Step 4: Make a Slurry. About 30 minutes before the end of the cooking time, make a cornstarch slurry using the remaining ½ cup of beef broth and the cornstarch. Whisk them together in a medium bowl until there are no lumps. Next, whisk in the sour cream.
- Step 5: Thicken the Sauce and Serve. Add the thickening mixture to the crock pot and stir to combine. Let the stroganoff cook for the remaining 30 minutes, then serve it over freshly cooked egg noodles.
Expert Tips
- Add Onions and Garlic to the Deglazed Pan: For an added depth of flavor, add the garlic and a ¼ cup of yellow onion to the skillet after you sear the beef. Once they turn fragrant, add the broth, or a splash of white wine, to deglaze the pan.
- Low and Slow is Best: For beef recipes, low and slow is best! The lower temperature and longer cooking time give the fat in the beef time to full render. This makes the meat so tender that it practically melts in your mouth!
- Cook the Noodles Separately: Always cook the noodles separately! It’s too difficult to keep them from turning to mush if you add them to the crock pot.
Storage Directions
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers, without the noodles, for up to 3 months.
- Reheating: Reheat the dish in the microwave in 60-second intervals until it is heated through. Be sure to thaw frozen leftovers for at least 24 hours before reheating them.
- Make Ahead: Save time by cutting up and searing the beef the day before. Store the meat in an airtight container overnight and add it to the crock pot the next day.
Serving Suggestions
This delicious crock pot beef stroganoff is the perfect weeknight comfort meal for a busy family. It’s rich, hearty, and packed with tender beef that everyone will love. It’s also a great meal for a potluck dinner or to take to a friend as part of a meal train.
- Skip the egg noodles and try this slow cook beef stroganoff recipe over creamy mashed potatoes or slow cooker rice instead!
- You could also serve it with homemade cornbread in the slow cooker, buttermilk biscuits, or rolls to soak up all of the gravy.
- For something a little different, try one of my potato side dishes like crock pot scalloped potatoes, roasted potatoes, or slow cooker baked potatoes.
- Get your veggies in by making a side of these slow cooker collard greens or your favorite simple vegetable.
Recipe FAQs
If you aren’t able to sear it before adding it to the crock pot the recipe will still be delicious. Though, searing the beef before adding it to the slow cooker helps enhance the flavor of the meat, render the fat, and make it appear more appetizing. It’s an additional step that pays off, but it isn’t necessary.
Thicken the sauce a little more with an additional cornstarch slurry. Make this one with half the amount of cornstarch and use water instead of more broth. The amounts should be 1 ½ tablespoons of cornstarch and ¼ cup cold water. Whisk it together, then slowly mix it into the stroganoff.
More Easy Slow Cooker Dinner Recipes
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Slow Cooker Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 2 pounds sirloin steak (trimmed and cut into 1" pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 ½ cups beef broth (½ cup reserved)
- ½ teaspoon dried thyme
- 8 ounce brown mushrooms (sliced)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 teaspoon garlic (minced)
- 1 (10.5 oz ) cream of mushroom soup
- 8 ounce sour cream
- 3 tablespoons cornstarch
- 12 ounce egg noodles (cooked)
Instructions
- Cut the beef into 1" cube and trim off excess fat—season with salt and black pepper.
- Heat olive in a large skillet over medium heat, add seasoned beef, and sear each side for 30 seconds in small batches. Remove beef and place in the slow cooker.
- Add 3 cups of beef broth to the skillet to deglaze the pan. Then pour into the slow cooker.
- Then, add thyme, mushrooms, Worcestershire sauced, Dijon mustard, cream of mushroom soup, and garlic to the slow cooker. Stir until well combined.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender.
- Thirty minutes before cook time is up. In a medium bowl, whisk together ½ cup of beef broth and cornstarch until there are no lumps. Then whisk in sour cream and pour into the slow cooker.
- Serve over egg noodles and enjoy!
Notes
- A lower temperature and longer cooking time gives the fat in the beef time to fully render, so cooking this dish on low is preferred if you have the time.
- Always cook the noodles separately! They will turn mushy in the crock pot.
- Freeze leftovers, without the noodles, for up to 3 months. Thaw in the refrigerator for 24 hours before reheating frozen leftovers.
- Cube and sear the beef the day before to save you prep time in the morning.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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