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Lush sour cream, cubed beef stew meat, convenient cream of mushroom soup, and robust broth and simple noodles come together in a crockpot beef stroganoff that pulls together in the morning and finishes up in a few set-it-and-forget-it hours. When you want a slow cooker dinner, this is one of our best.
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How to Make This Crockpot Beef Stroganoff
The al dente egg noodles will cook separately to keep them from absorbing all the good gravy. The fresh sour cream doesn’t go in until the very end. You can also hold back the mushrooms until the last half hour of cooking, since they will cook down quite a bit in the slow cooker heat.
Step 1: To the bottom of the crock, place a pound or so of the cubed beef. I like to skip the browning step to save time, but if you’d like to, you can brown the beef on a stovetop skillet for 1 minute each side on medium-high heat, then transfer the beef to the crock.
Step 2: Open the 10.5 oz can of condensed soup, and scrape in all the contents (don’t dilute it).
Step 3: If your mushrooms are whole, slice them into thick pieces now. If already sliced, add them now. This recipe calls for 4 oz of baby bellas, but you can add the whole 8 oz package if you are a fan of mushrooms. Optionally, if you like large chunks of mushrooms, you can wait and add them in at the last half hour of cooking.
Step 4: Skin and chop the diced medium onion; add to the crockpot.
Step 5: Measure out 1 cup of beef broth and 3 T of Worcestershire sauce. Pour over.
Step 6: I like to use the jar of minced garlic (1 tablespoon here), but you can finely chop your own fresh garlic if you’d like. (About 4 cloves.) Add the garlic and 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper.
Step 7: Stir well to combine.
Step 8: Cook on low for 8 hours; keep the lid on as much as possible so it retains heat.
Step 9: On the stovetop, fill a pot with water and bring to a boil. Cook the 12 oz of egg noodles according to the package directions, but don’t overcook; we want these to be al dente. Drain them in a colander over the sink, then add the cooked noodles to the slow cooker.
Step 10: Gently stir the noodles so they are mixed thoroughly with the gravy.
Step 11: Time for the sour cream! Measure out 3/4 cup of sour cream (a full cup if you like very tangy stroganoff). Gently combine and cook for another 10 minutes. Stir and serve, garnish with fresh flat-leaf parsley if you have it on hand.
Tools & Equipment
- Slow cooker
- Cutting board
- Chef knife
- Measuring cups and spoons
- Large pot for the egg noodles
- Colander
- Wooden spoon or silicone spatula
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Crockpot Beef Stroganoff
Ingredients
- 1 lb beef stew meat
- 10.5 oz cream of mushroom soup 1 can
- 1 c beef broth
- 4 oz baby bella mushrooms sliced
- 1 medium onion diced
- 3 T Worcestershire sauce
- 1 T minced garlic
- 1/2 t salt
- 1/2 t pepper
- 12 oz egg noodles
- 3/4 c sour cream
Instructions
- Add the stew meat, mushroom soup, broth, mushrooms, onion, Worcestershire, and seasonings to a slow cooker. (Everything but the sour cream and noodles.) Stir to combine.
- Cover and cook on low for 8 hours.
- Cook the egg noodles according to the package directions until they are al dente (don't overcook). Drain the noodles into the sink and immediately transfer them to the slow cooker.
- Add the sour cream to the slow cooker and stir gently but thoroughly. Cover and cook for an additional 10 minutes to heat through; stir and serve.
Nutrition
The bottom line
I think you’ll like this easy homemade beef stroganoff. For a beef and noodles comfort food dinner, it’s hard to beat one that cooks on its own with just a few minutes of effort and some pantry staples. If you’d like to know some side ideas, here’s our list.
If you want more ideas for slow cooker meals, here are even more recipes:
- Crockpot Pork Tenderloin
- Crockpot Chicken & Dumplings
- Crockpot Ribs
- Crockpot Creamy Corn
- Crockpot White Chicken Chili
