Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff (without any “cream soup!”) made extra easy in the crock pot for crazy tender meat, and the most amazingly flavorful cream sauce with hardly any effort!  It’s great for busy weeknights or I love serving it for special occasions or holidays (like Christmas) because it is so easy, make ahead and stress free but tastes completely gourmet!  This Crock Pot Beef Stroganoff is typically served over a bed of noodles but you will love the sauce so much you’ll want to put it on everything from potatoes, to rice to zoodles! 
    Servings Prep Time
    4-6 people 15minutes
    Cook Time
    4hours
    Servings Prep Time
    4-6 people 15minutes
    Cook Time
    4hours
    This is by far my family's favorite Slow Cooker Beef Stroganoff recipe! An ultra rich and creamy, amazingly flavorful sauce (without any "cream of" anything!), crazy tender meat all made in the crockpot for a gourmet meal with hardly any effort! I love serving this for holidays like Christmas!
    Ingredients
    • 2lbs top sirloincut into thin strips then 2” pieces*
    • 1teaspoon salt
    • 1/2teaspoon pepper
    • 1 large onion, chopped
    • 4-6 garlic cloves, minced
    • 10oz. cremini mushrooms, sliced
    • 8oz. cream cheese, softened**
    • 1/2cup sour cream, room temperature**
    • 16 oz. egg noodles(or more if you love noodles)
    Beef Gravy Broth
    • 4cups beef broth
    • 1/2cup all-purpose flour
    • 1tablespoon ketchup
    • 1tablespoon Worcestershire sauce
    • 1tablespoon beef bouillon(powder or base)
    • 1 1/2teaspoons Dijon mustard
    • 1tsp EACH sugar, dried parsley, paprika
    • 1/2teaspoon dried oregano
    • 1/4tsp EACH dried thyme, red pepper flakes
    Instructions
    1. While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions and garlic to slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
    2. Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
    3. Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melt in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
    4. Serve with egg noodles and additional sour cream, salt and pepper if desired. Thin with milk for less creamy sauce if desired.
    Recipe Notes

    Tips and Tricks for Crock Pot Beef Stroganoff

    *The meat is much easier to slice if placed in the freezer for 30-60 minutes to firm up.  It will defrost quickly once you start slicing, so don’t worry about it being “frozen.”

    **Full fat is less likely to curdle.

    • You can substitute beef chuck roast for the top sirloin.  Again, partially freeze before slicing.
    • The mushrooms are optional.
    • If you like melt-in-your mouth mushrooms then add them at the beginning of cooking.  If you prefer firmer mushrooms then add them halfway through cooking.
    • I recommend full fat cream cheese as it is less likely to curdle.
    • Soften your cream cheese first otherwise it is much harder to fully dissolve and will leave lumps of cream cheese in the gravy.
    • Room temperature and full fat sour cheese is less likely to curdle.
    • The gravy should seem thick at first but will thin to the perfect consistency as moisture is released from the mushrooms, onions and meat.
    • Your beef is ready when it is melt in your mouth tender. If it is not tender, it just needs to cook longer.  Even 30 minutes can make a big difference in tenderness.
    • Stir in additional sour cream if desired for more tangy sour cream taste.
    • This Crock Pot Beef Stroganoff sauce is not only delicious on egg noodles, but try it on mashed potatoes, baked potatoes and rice!