Tender slow cooker beef stroganoff made with stew meat, onion soup mix, and cream of mushroom soup, finished with sour cream and served over egg noodles.
When I decided it was time to use the slow cooker to get more tender beef stroganoff, I haven't made it in a pot since. With St. Patrick's Day coming up, this recipe will surely be on the table because it's become one of those meals my family requests for any celebration.
The slow cooker completely changed how I approach beef stroganoff because the beef stew meat becomes so tender after cooking low and slow for 6 hours. I just add the beef strips, sprinkle on the onion soup mix, spoon in the cream of mushroom soup, and let the crockpot do all the work. The onion soup mix is the shortcut that builds most of the seasoning without me having to measure out a bunch of spices, and the cream of mushroom soup creates that thick, savory base that stroganoff is known for.
What I love about this recipe is how hands-off it is. I can throw everything in the slow cooker in the morning, go about my day, and I'll have beef that's fork-tender and ready to serve. The sour cream stirred in at the end creates that classic creamy finish without curdling, as long as you add it just before serving instead of during the long cook time.
The egg noodles are perfect with this because their wide shape holds onto the sauce so well. And, cooking them fresh while the beef finishes in the slow cooker means everything is hot and ready at the same time. This has become my go-to for St. Patrick's Day and any other time I want something comforting that doesn't require me to stand over the stove. My family loves it, and honestly, I love how little effort it takes to make something this satisfying.
If you're looking for other beef recipes for St. Patrick's Day, you should try my beef pot pie recipe or my slow cooker beef bourguignon!
Ingredients
Beef stew meat cut into strips becomes tender as it cooks low and slow in the crockpot. Chuck roast, cut into strips, is another good option if you prefer to slice your own meat, and it breaks down beautifully during the long cooking time.
Onion soup mix is the shortcut that builds most of the seasoning, adding salt, onion flavor, and depth without needing a long list of spices. Cream of mushroom soup creates the thick, savory base that stroganoff is known for. If you want a richer mushroom flavor, you can use golden mushroom soup or add sautéed mushrooms with the beef.
Sour cream is stirred in at the end to create that classic creamy finish. Adding it just before serving keeps the sauce smooth and prevents curdling.
Egg noodles are the traditional pairing because their wide shape holds onto the sauce well, but you could also serve this over rice or mashed potatoes if you want.
See the recipe card for exact quantities.
How to Make Slow Cooker Beef Stroganoff?
This slow cooker beef stroganoff is a simple, hands-off dinner that cooks low and slow until the beef is tender. The sauce thickens in the crockpot, then you stir in the sour cream for a creamy finish.
Add Ingredients to the Slow Cooker
Stir everything together until the soup mixture evenly coats the meat.
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Slow Cook
Cover the slow cooker with the lid. Cook on low for 6 hours or on high for 3 hours. The beef should be tender and easy to break apart with a fork when done.
Cook the Noodles
About 15 minutes before serving, cook the egg noodles according to the package directions. Drain them well and set aside until ready to serve.
Finish the Sauce
Just before serving, stir the sour cream into the beef mixture. Mix until fully combined and creamy.
Taste and season with salt and pepper as needed.
Serve
Spoon the beef stroganoff over the hot egg noodles and serve immediately.
Storage
Allow the beef stroganoff to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. Store the noodles separately if possible to prevent them from soaking up too much sauce.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave in 30–60 second intervals, stirring between each. If the sauce has thickened, add a small splash of milk or broth to loosen it.
Top Tips for Slow Cooker Beef Stroganoff
Brown the beef first if you have time: While not required, quickly searing the beef before adding it to the slow cooker adds deeper flavor and better texture.
Stir in sour cream at the end: Always add the sour cream just before serving. Adding it too early can cause it to separate during the long cook time.
Cook noodles separately: Prepare the egg noodles fresh and store them separately from leftovers. This keeps them from getting overly soft and soaking up too much sauce.
Recipe
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Slow Cooker Beef Stroganoff
Ingredients
- 2 lbs beef stew meat cut in strips
- 1 packet 1 oz onion soup mix
- 1 can 10.75 oz cream of mushroom soup
- 1 cup sour cream
- 12 oz egg noodles
- Salt and pepper to taste
Instructions
- Add beef, onion soup mix, and cream of mushroom soup to slow cooker.
- Cook on low 6 hours or high 3 hours.
- Cook noodles according to package directions during last 15 minutes.
- Stir sour cream into beef mixture just before serving.
- Season with salt and pepper.
- Serve over hot egg noodles.
- Serve immediately.
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