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.
You may also like my Ground Beef Stroganoff.
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
This was pretty easy and my husband loved it! Said it was a triumph and is looking forward to it again soon.
Do you think this could be frozen? It is one of our favorite recipes and with baby on the way I’m trying to stick the freezer.
A little runny, but otherwise delicious. Next time will try adding the sour cream after it’s finished cooking.
I made this today. It was out standing
I made this last night for my boyfriend and it was delicious. I thought by making the noodles according to the directions on the package thinking that they may be overcooked since I had to cook it for an additional 15 minutes after adding the dijon mustard and sour cream, but it actually came out perfect. I did add cream of mushroom to thicken my recipe & used shiitake mushrooms. I also seared the stew meat and added the grillers chicken seasoning. My boyfriend ate it for dinner & breakfast this morning and still going strong. I will definitely add this to my go to throughout the week as it was quick & easy to make.
Did not care for the mustard in it
If you cook the egg noodles according to package directions and then add them to the meat mixture into the slow cooker for another 15 minutes aren’t the noodles going to become mushy?
I’m simply impressed with ingredients used as well as the ease in the preparation!!!👍👏👏
My family loves this recipe. So easy and yummy
I would like to keep the noodles separate… any suggestions to make sure sauce thickens?
Nice idea, but it needs a little help. It didn’t thicken up at all, so I added some milk and flour. It needed a flavor adjustment too. I add a teaspoon of sugar, and a teaspoon of Morton Season All. It still didn’t thicken up much but it was tasty.
Finally a good beef stroganoff recipe! I also added cream cheese towards the end, 1/2 block is all I had and it turned out amazingly good! I also will make this every 2 weeks until I can no longer cook.
*note – my hubby and I are doing the Keto thing, so we spooned the sauce over roasted Brussels instead of noodles. It was soooooo good!
Thanks for sharing this super simple awesome dish!
In the video you don’t brown your meat, and in a different video you don’t sauté the onions before adding the to soup. You don’t cook those ingredients before.
This recipe is just okay. There was too much liquid and noodles. Needs cornstarch or flour to make thicker sauce.
This was super easy to put together, and the house smelled amazing while it cooked. However, we found it rather bland. I followed the recipe to a T, so I’m not sure why. I can’t pinpoint what it is missing, or what I should have added to kick it up. We also found it watery compared to other Stroganoffs. I’m not sure I’ll make this one again, but despite the negatives, it was still a nice dinner for a Sunday afternoon.
9-10 hours of cooking is too long. The meat was very mushy. I would cook for a max of 6-7 hours.
This was great?! Followed the recipe to a t and it was perfect, I will make it this way from now on!
We all loved this recipe. I made exactly as stated and sampled it, and then I added the recommended cream cheese that others suggested. Both were a 5 star when it comes to flavor, but I do have to say that I agree with the comments, 4 oz of cream cheese really brings this great recipe to an all new level! We liked the added creaminess and thickness it added.
I sampled this both as the recipe states and with the reviewer recommended cream cheese. Both have a 5 star flavor, but I do think in the consistency department, 4 oz of cream cheese mixed in at the end elevates the original recipe. I like the creaminess. We all enjoyed this dish and will certainly make it again! thank you!
I needed to add some corn starch to thicken the sauce and used venison. I also browned the meat with some olive oil before putting it in the crockpot. Turned out great! Will definitely be using this recipe again. Thank you!
I liked making the sauce from scratch and not using canned soup but I found it too watery after 5-6 hours on high in the crock pot. I felt the need to cook down the sauce on the stove for 30 minutes before it was more to my liking. Maybe add a little corn starch or less broth?
Then you were impatient. You add the egg noodles and the starch from those thicken the sauce. Noodles = starch. Starch thickens. Follow the instructions and it comes out perfect.
I would add heavy whipping cream if you don’t wanna use cream of mushroom. I also would suggest corn starch or making a slurry with flour and water if you want to make it by scratch.
Absolutely delicious. This is the third time making it. My picky 15 year old son asks for this whenever I ask him what he wants me to make for a special Sunday dinner. I always double the recipe so we have plenty of leftovers. One time I made this, I was short on sour cream so I added some cream cheese and it worked beautifully.
Thanks so much for this easy and tasty recipe.
Delicious!! I used a cheaper cut of steak instead of stew meat. I also took the advice of many in the comments and added a block of cream cheese towards the end and it thickened it perfectly. I don’t put the noodles in the crock pot, just pour the sauce over the noodles.
Any idea how to make this using an Instapot instead of Crock pot?
Thanks!
Google recipes for beef stroganoff in the instant pot. Several are available.
Best beef stroganoff ever and super easy.
This dish was sublime. I plan on making this every two weeks until I die. 😊
If I am using canned stew meat, how long should I cook in the crock pot?
I gave a review above but just thought of something for the GF or Celiac eaters out there. Because GF noodles don’t hold up to being reheated as regular noodles do I serve the noodles in single servings with the fabulous stroganoff spooned on top. This is such a great recipe I want everyone to enjoy leftovers of you have any!
Excellent flavor and so easy! I browned the meat in some olive oil first, which I think gives more depth to the flavor.
Great that is contains no canned soup, which many recipes for this dish do,
Making tonight for dinner during the football game.. First time with this recipe.. Will let you know how it turns out 😉
We all loved this recipe. It reminds me of the beef stroganoff my Mom made in a pressure cooker. We followed the recipe exactly. The Dijon is essential for my taste. So easy. M having guests for casual dinner tomorrow and it will be in the crockpot while I’m off to a busy day! Thank you!
Lynn
Making this today for about the 10th time!!
Love this recipe. Great Sunday winter time go to crockpot meal.
I’ve made this several times n the past. It was always a hit with my kids! Tweaked it a bit today with a dash of paprika and soy sauce respectively.
Another winning recipe!! Family loved it.
Fantastic! My who family loved it and we will definitely be making this again very soon!
This recipe is delicious! Question though…….if I were to double the recipe, do you think I need to cook it longer in the crock pot?
I followed the recipe and added 2 Tbsp flour to sour cream after reading all the comments. Also added 1/4 cup sherry. Absolutely yummy!
This was delicious! I didn’t make any changes to the recipe: was perfect as is!
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.
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.
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.
Very easy and very delicious!
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?
does the cream cheese change the flavor and do you use it with the sour cream? I haven’t seen that answered yet?
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!
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.
I then use leftovers and make soup. Easy, easy, easy!!
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)
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!
Is it ok to do high for 5 hours?
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.
Excellent recipe. Followed the recipe. Turned out great.
Can I cook it on high yo reduce cooking time?
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.
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!
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.
Hi! Excited to make this today. The reviews say cream cheese but the recipe says sour cream. Sour cream is the winner?
This was delicious! I did make a small mistake and cooked it on high for the whole time, still delicious.
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
How did ot turn out with the 5 hours on high mm just wondering because im in thw same predicament
Poops, added sour cream from the get-go hope it’ll be okay, 😖
I did too! How did yours turn out??
I did the same thing. It’s nit done cooking yet.
Do u cook on low or high
I use pearl onions in the last 30 minutes along with the cream cheese. Delicious,
Does this make is less watery? I’m worried it would be liquidy without thickeners.
You can add some flour to the sour cream before adding it to the sauce. It will help to thicken it also.
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.
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.
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?
Let a bar of cream cheese sit to room temp and then add it during the last 30 minutes/ hour of cooking 👍🏼👍🏼👍🏼
Is this in addition to sour cream or as a substitute?
Use both cream cheese and sour cream….makes it more creamy….its delish.
I prefer Browning my beef in a fry pan generously dredged in flour….it thickens the sauce also after added
Coat the meat in flour. Thickens it up in the end and keeps the pieces from sticking together.
Brown the meat in a pan first and once sides are seared add about 1/4 cup flour and cook for two mins until flour cooks out and then add to crock pot and cook per usual. If sauce is not thick at the end then grab a small cup and a little cornstarch and water mix it up in the cup and then mix with the stroganoff to thicken the sauce. But letting it sit to rest should do the trick
Corn Starch.
just a couple of tsp.
The thing with cooking any protein (meat) in a crockpot is that you can’t really over cook… the longer it’s in there the tender it gets. Great recipe, had this simmering whole I enjoyed the last moments of fall.
I accidentally added the sour cream and Dijon at the beginning with all the other ingredients. Is this okay?
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!
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 ?
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
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.
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!
In other words, Catherine did not make this 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 ?)
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!
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!
👍🏼 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!