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.
Find more of my recipes on TikTok
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
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!