CROCK POT 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!
Slow Cooker Beef Stroganoff
I love hearty, classic beef dishes from Perfect Pot Roast and Mississippi Pot Roast to Lasagna, French Dips, and Beef Brisket, but the most comforting of them all is this Slow Cooker Beef Stroganoff.
Beef Stroganoff has long been a favorite of mine. If you’ve never had this Russian retro dish, it’s a creamy beef-and-mushroom sauce served over noodles. It’s rich, hearty, and satisfying, layered with flavors, and did I say SO creamy already? After one taste, you will see why Beef Stroganoff has been around for hundreds of years (one of the earliest versions was published in a Russian cookbook in 1871). Hopefully, this crockpot version will be passed down from generation to generation.
To modernize this recipe, I’ve eliminated the commonly used mystery cream of mushroom soup, used my own spice blend, and made it less labor-intensive by using the slow cooker.
So whether Beef Stroganoff is one of your favorite recipes or you have never tried it or made it before, you are going to be blown away by the ease and flavor of this recipe! If you love this recipe, you will also love my Chicken Stroganoff for a budget-friendly weeknight meal!
Beef Stroganoff Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Beef Gravy Broth
What is the best meat for stroganoff
There are a few variations of Beef Stroganoff, such as with meatballs or ground beef, but the most common type is with thinly sliced beef. When someone refers to Beef Stroganoff, they mean the latter, and that is what we are making today.
•Top Sirloin: I like to use top sirloin because it is still economical but more tender than flank steak or other such cuts. It becomes melt-in-your-mouth tender when cooked in the slow cooker.
•Rib Eye: You are also welcome to use more expensive rib eye as well. You can also use tougher cuts such as chuck roast or stew meat; just be aware you will likely need to cook it longer to tenderize the beef.
•Ground Beef: You can also use lean ground beef, but make sure to cook it before you add it to the crockpot and drain off the grease; otherwise, your Stroganoff will be excessively greasy.
To thinly slice your top sirloin or rib eye, place it in the freezer for 30-60 minutes to firm up a bit. This lets you slice the beef without it squirming under your knife. The beef will defrost quickly once you start slicing, so don’t worry about it being “frozen.”
Can I Leave the Mushrooms Out?
Yes, you can certainly omit the mushrooms. You can also sauté mushrooms on the side and add them to portions of the dish for mushroom lovers.
You can also add any additional vegetables you like, such as carrots, potatoes, etc.
IS THERE A SUBSTITUTE FOR CONDENSED CREAM OF MUSHROOM SOUP FOR THIS SLOW COOKER BEEF STROGANOFF RECIPE?
Yes! Many crockpot recipes call for cream of mushroom soup or a cornstarch slurry to thicken the sauce. In my experience, you cannot achieve the same creaminess by using this slurry method – it always ends up lacking. Instead, we are going to make our own gravy and then add it to the slow cooker WITHOUT ANY cream of mushroom soup!
Do I Have to Precook the Beef in this Slow Cooker Beef Stroganoff Recipe?
Traditionally, I recommend cooking beef before adding it to the slow cooker, but because we are slicing the meat so thin, it does not need to be precooked. If you are using ground beef, you will need to cook it first so you can drain off the excess grease.
DO YOU USE SOUR CREAM OR CREAM CHEESE FOR CROCK POT BEEF STROGANOFF?
The cream cheese with the sour cream really, really makes this sauce otherworldly divine, and in turn, this Crock Pot Beef Stroganoff otherworldly divine.
•Cream cheese: For your cream cheese to not get lumpy, make sure it is quite soft. I cut it into pieces and soften it in the microwave – that way each piece is soft through and through and not just the outside. Be sure to whisk your cream cheese so it fully melts. You can use low-fat cream cheese, but it will likely leave white speckles because it doesn’t melt well.
•Sour cream: Your sour cream is less likely to curdle if it is at room temperature. You can use low-fat sour cream, but it won’t be as creamy, won’t thicken as well, and tends to leave white speckles. It will still taste fine, but it’s just something to be aware of.
How to make Crock Pot Beef Stroganoff
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: While the beef is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Add the meat, onions, and garlic to the slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
Step 2: Whisk together flour, beef broth, a splash of Worcestershire sauce, ketchup, Dijon, and some hand-picked herbs and spices in a small saucepan, then boil until it reaches a gravy-like consistency. It might look thick, but it will thin as moisture releases from the onions, mushrooms, and meat in the slow cooker.
Step 3: Add this Gravy Broth to your meat, onions, garlic, and mushrooms (or for firmer mushrooms, reserve them until halfway through cooking – that’s what I do) and cook until the meat is buttery tender and the tantalizing aroma fills your home with the robust flavors of creamy beefy heaven.
How long to cook Crockpot Beef Stroganoff
Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. It is ready when the beef is melt-in-your-mouth tender.
How to make Crockpot Beef Stroganoff tender
If your beef isn’t tender, it means you need to cook it longer – even 30 minutes can make all the difference between tough and tender beef.
TIPS FOR THE BEST CROCK POT BEEF STROGANOFF
How to store this Beef Stroganoff Crock Pot recipe
You can freeze Crockpot Beef Stroganoff, but DON’T add sour cream or cream cheese; otherwise, it will separate when reheated, and the texture will be unpleasant. To Freeze:
1. Cook according to directions, but do NOT add sour cream or cream cheese.
2. Let it cool completely in the refrigerator.
3. Add to a freezer-safe container or freezer-size bag.
4. When ready to eat, thaw overnight in the refrigerator.
5. Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
6. Stir in cream cheese and sour cream.
What to serve with this Beef Stroganoff Recipe
This Crock Pot Beef Stroganoff is delicious on egg noodles, but try it on mashed potatoes, baked potatoes, and rice!
As far as sides, this Beef Stroganoff is delicious with:
WANT TO TRY THIS Crockpot Beef Stroganoff RECIPE?
PIN IT to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com
If you love slow cooker beef recipes, you will love my Slow Cooker Honey Balsamic Beef, Slow Cooker Beef Brisket, Slow Cooker Beef Tips and Gravy, Slow Cooker Beef Barbacoa, Slow Cooker Beef Stew, and Slow Cooker Italian Sandwiches!
Slow Cooker Beef Stroganoff
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
- 2 lbs top sirloin cut into thin strips then 2” pieces*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 10 oz. cremini mushrooms, sliced
- 4 oz. brick style cream cheese, very soft (full fat is less likely to curdle)**
- 1/2 cup sour cream, room temperature (full fat is less likely to curdle)**
- 16 oz. egg noodles (or more if you love noodles)
Beef Gravy Broth
- 4 cups beef broth
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon (powder or base)
- 1 1/2 teaspoons Dijon mustard
- 1 tsp EACH sugar, dried parsley, paprika
- 1/2 teaspoon dried oregano
- 1/4 tsp EACH dried thyme, red pepper flakes
Instructions
- While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Add meat, onions and garlic to lightly greased slow cooker. You can add mushrooms now for softer mushrooms or halfway through cooking for firmer mushrooms (I add mine halfway through).
- Whisk all of the cold Beef Gravy Broth ingredients together in a medium saucepan off-heat until the flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. It may seem extra thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
- 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.
- Serve with egg noodles and additional sour cream, salt and pepper if desired. Thin with milk for a thinner sauce if desired.
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.”- 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!
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
©Carlsbad Cravings Original
RS says
This is a masterpiece of flavors, truly delicious. However, next time I may try to lessen the fat ie halving both the cream cheese and sour cream and adding ? Vinegar for a bit of tartness.
Jen says
Thank you so much! I’m so glad that you enjoyed it!
Teresa says
OMG, so good! My whole family LOVED this!
My husband literally said *I can’t get this into my mouth fast enough”.
Recipe was so easy and so delicious! Thank you!
Jen says
Haha I am so glad it was such a hit!
Alicia Slone says
Can’t wait to try this. I’ve cooked several of your meals and all become favorites. A new member of our household can not eat cooked onions. Any suggestions for how to achieve some of the same flavoring without it? I use onion in everything? I can use the powder. Adding this to my menu plan.
Jen says
Hi Alicia! Thank you for your interest in this recipe! You can sub 1 Tbsp of onion powder for every 1 medium fresh onion. This works for most recipes, but for a more concentrated flavor, you can add 1/4 teaspoon of sugar to replace the sweetness lost from the fresh onion. I hope that helps and that you and your family love this dish as well!