Crockpot Beef Strogonoff

A serving of Crockpot Beef Stroganoff with noodles on a white plate with a silver fork. Parsley and a Crock Pot are in the background.

5 from 2 votes

For fall-apart-tender beef in a creamy, full-of-flavor sauce, make stroganoff in your slow cooker! This beef stroganoff recipe is super simple to make, with a short list of ingredients, and only a few minutes of hands-on time.

Prep Time5

Cook Time6

Total Time6 5

Servings: Servings

Calories: 695kcal

Ingredients

10.5 ounce can cream of mushroom soup (1 can)
3 cloves garlic
1 tablespoon Worcestershire sauce
1 ounce onion soup mix (1 envelope)
8 ounces sliced mushrooms
1 yellow onion finely diced
2½ pounds beef stew meat cubed
1 cup sour cream
16 ounces egg noodles

Instructions

Add the cream of mushroom soup, garlic, Worcestershire sauce, and onion soup mix to the crockpot and mix to combine. Add the onion and mushrooms and mix. Then add the stew meat and mix until coated in the soup mixture.
Cook on low for 6-8 hours.
Once done, skim any extra fat from the top, then mix in the sour cream.
Prepare the egg noodles per package directions.
Serve beef strogonoff on a bed of egg noodles.

Notes

Substitutions:

Cream of mushroom soup: Cream of celery or cream of chicken soup will also work.
Egg noodles: Any type of pasta, or even rice, can be substituted.

How to Store: Store stroganoff and cooked noodles separately in airtight containers in the refrigerator for up to 3 days.

How to Freeze: This beef stroganoff recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, stirring in between heating, or cover with tin foil and place into the oven to reheat. *if it is something that needs to be stirred.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition