Crock Pot Beef Stroganoff

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!  

Crock Pot Beef Stroganoff is 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 Slow Cooker Beef Stroganoff recipe 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!   

from scratch Slow Cooker Beef Stroganoff on egg noodles in a white bowl with a silver servings spoon and blue napkin

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) and hopefully this Crock Pot Beef Stroganoff  version will be passed down from generation to generation.

To modernize this Crock Pot Beef Stroganoff, I’ve eliminated commonly used mystery cream of mushroom soup, used my own blend of spices and made it less labor intensive by using the slow cooker.

So whether Beef Stroganoff is one of your favorite recipes or if you have never tried it or never made it before, you are going to be blown away at the ease and flavors of this Slow Cooker Beef Stroganoff!  If you love this Beef Stroganoff, you will also love my Chicken Stroganoff for a budget friendly weeknight meal!

top view of homemade Crock Pot Beef Stroganoff on egg noodles in a white bowl with a silver servings spoon and blue napkin

What is the best meat for stroganoff?

There are a few variations of Beef Stroganoff such as Beef Stroganoff with Meatballs and Beef Stroganoff with ground beef but the most common type of Beef Stroganoff is Beef Stroganoff with thinly sliced beef.  When someone refers to Beef Stroganoff, they are referring to the latter and that is what we are making today.

  • Top Sirloin: I like to use top sirloin for Crock Pot Beef Storganoff because it is still economical but more tender than flank steak or other such cuts.  It transforms into 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 have to cook your Crockpot Beef Storganoff for longer in order 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 allows you to slice the beef without it squirming beneath your knife.  The beef will defrost quickly once you start slicing, so don’t worry about it being “frozen.”

What ingredients are in beef stroganoff?    

  • 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
  • 8 oz. cream cheese, softened **
  • 1/2 cup sour cream, room temperature **
  • 16 oz. egg noodles (or more if you love noodles)

Beef Gravy Broth

  • 4 cups beef broth
  • 1/2 cup 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

Can I Leave the Mushrooms Out?

Yes, you can certainly omit the mushrooms.  You can also saute some mushrooms on the side and just add them to the portions of Beef Stroganoff for the mushroom lovers.

You can also add any additional vegetables you like such as carrots, potatoes, etc.

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!

Is There a Substitute for Condensed Cream of Mushroom Soup for this Slow Cooker Beef Stroganoff Recipe?

Yes!  Many Crock Pot Beef Stroganoff Recipes either call for cream of mushroom soup or a cornstarch slurry in order 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.

How do you make crock pot stroganoff?

Step 1:  While the beef is still on the cutting board, toss it with 1 teaspoon salt and ½ 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).

Step 2:   Whisk together flour, beef broth, a splash of Worcestershire sauce, ketchup and Dijon and some hand picked herbs and spices in a small saucepan and boil until it reaches gravy like consistency.  It might appear on the thick side, but it will thin as moisture is released form the onions, mushrooms and meat in the slow cooker.

Showing how to make Crock Pot Beef Stroganoff Recipe by pouring homemade gravy into slow cooker on top of sliced meat, onions and mushrooms

Step 3:  Add this Gravy Broth to your meat, onions, garlic and mushrooms (or for firmer mushrooms, reserve them until half way 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 do you cook beef stroganoff in the crockpot?

Cook your Crockpot Beef Stroganoff on high for 4-6 hours or on low for 8-10 hours.  It is ready when the beef is melt-in-your-mouth tender.

How do you make beef stroganoff tender?

If your beef isn’t tender, it means you just need to cook your Crock Pot Beef Stroganoff longer – even 30 minutes can make all the difference between tough and tender beef stroganoff.

showing how to make easy Slow Cooker Beef Stroganoff by stirring together gravy, meat, onions and mushrooms in a black cork pot with a wooden spoon

Do you use sour cream or cream cheese for Crock Pot Beef Stroganoff?

When the meat is melt in your mouth tender, then you are ready to stir in some cream cheese until melted followed by sour cream for a wonderfully creamy mushroom, onion beef sauce.  The cream cheese with the sour cream really really makes this sauce otherworldly divine and in turn this Crock Pot Beef Stroganoff otherworldy divine.

Cream cheese:  In order for your cream cheese to not get lumpy, make sure it is quite soft.  I cut it into pieces and soften it into the microwave – that way each piece is soft through and through and not just the outside.  Take care you whisk your cream cheese so it fully melts.  You can use low fat cream cheese but it will likely leave white speckles as it does not melt as 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 will naturally not be as creamy and does not melt as well and tends to leave white speckles.   It will still taste fine but just something to b aware of.

up close of crock pot Beef Stroganoff in the crock pot with a wooden spoon in rich gravy garnished with parsley

Tips for the Best 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 cream 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.

Can I Freeze Crockpot Beef Stroganoff?

Yes, you can freeze Crockpot Beef Stroganoff but DON’T add the sour cream or cream cheese otherwise it will separate when reheated and the texture will be unpleasant.  To Freeze:

  1. Cook Crockpot Beef Stroganoff according to directions but do NOT add sour cream or cream cheese to Beef Stroganoff.
  2. Let Stroganoff cool completely in the refrigerator.
  3. Add Stroanoff to a 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 Do I serve with Beef Stroganoff?

This Crock Pot Beef Stroganoff is not only 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 Slow Cooker Beef Stroganoff?

Pin it to your CROCK POT, MEAT, or DINNER Board to SAVE for later!

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©Carlsbad Cravings by CarlsbadCravings.com

up close top view of slow cooker beef stroganoff in a white bowl with a silver servings spoon

If you love slow cooker beef recipes, then 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!

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!

Crock Pot 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: 4 -6 people
Total Time: 4 hrs 15 mins
Prep Time: 15 mins
Cook Time: 4 hrs

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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
  • 8 oz. cream cheese, softened **
  • 1/2 cup sour cream, room temperature **
  • 16 oz. egg noodles (or more if you love noodles)

Beef Gravy Broth

  • 4 cups beef broth (chilled or room temp)
  • 1/2 cup 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 slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
  • 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.
  • 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 less creamy 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.”
**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! 

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70 Comments

  1. Erin says

    This sounds delicious. Do you think you could put the meat in without slicing first?

    • Jen says

      Hi Erin, you could definitely do that but the meat will have to cook much longer. It also won’t absorb as much of the flavor as individual slices would.

  2. Jessica says

    This was AMAZING thanks for sharing!!

    • Jen says

      You are so welcome, I’m so happy you loved it! Thanks for taking the time to comment!

  3. Heather says

    Great results from your recipe! I had to use stew beef instead of sirloin (but it must have been pretty good quality.)
    Only two things I will do differently next time. I will use more flour to thicken the gravy. It didn’t seem very thick even after simmering longer than directed and left the end result too thin. Leaving the lid ajar for an hour helped a bit. And I will probably cut back on the red pepper flakes. This recipe is a keeper!

    • Jen says

      I’m so happy it’s a keeper, thanks Heather!

  4. Candace says

    How many calories per serving?

  5. Stephanie says

    Hello!
    Can you make this recipe with ground beef instead of sirloin? If so do you have any recommendations on how to prepare it?

    Thanks!

    • Jen says

      Certainly! Brown the beef on the stove and follow the rest of the recipe instructions. Enjoy!

  6. Christie says

    Yet another awesome recipe!!! I’ve wanted to make this for a long time and when I saw you had a version, I had to try it. Kids devoured it, which says it all! Thanks for another homerun!

    • Jen says

      YAY! I’m thrilled it was a hit! Thank you so much Christie!

  7. Jennifer says

    I have spent the last year looking for an amazing stroganoff recipe and this is it!!!! We were so impressed with the depth of flavor in this recipe. I am planning on trying it my Instant Pot next time, thinking 30-45 minutes. Has anyone tried it in the IP?

    • Jen says

      YAY! That is awesome Jennifer, thank you! Sorry I haven’t tried it in the IP so I can’t help you there. Good luck!

    • Christine says

      I did this recipe in the instant pot and it was wonderful!!

      • Jen says

        That’s awesome, thanks Christine!

  8. Ann Hunter says

    Absolutely delicious! Only change I made was to use a heaping half cup of flour to make the sauce a little bit thicker, so it wound up probably being at least 3/4 cup. But man was it delicious! Family all raved, and I will definitely make it again.

    • Jen says

      Awesome Ann, I’m thrilled it was a hit with the whole family! Thank you!

  9. Cam says

    Made this tonight and it was absolutely delish! Hubby loved it and had seconds. Thank you for the recipe. It’s a keeper.
    I did add a little extra Worcestershire sauce. I also did not add all 8 oz of cream cheese (more like 6 oz). Although I softened the cream cheese in the microwave, it still took about an hour to fully melt even when I turned the heat up.

    • Jen says

      Thanks Cam, I’m so happy it was a winner!

  10. Jennifer Fulk says

    Hi Jen! Do you think I could omit the cream cheese and use all sour cream? I have some family members who don’t like cream cheese at all. This looks delicious !

    • Jen says

      Absolutely! It will be a little less creamy and a little tangier but still delicious!

  11. Stephanie says

    I grew up loving my mom’s beef stroganoff which I’m pretty sure came out of the little sauce envelopes in the gravy aisle at the store. Hahaha. I’ve made this twice now in the past couple weeks and it’s amazing. I double the meat, don’t add mushrooms and serve over mashed potatoes. Straight up comfort food, totally homemade and the kids love it. Thank you!

    • Jen says

      LOL! There were lots of envelopes and canned soups in our family meals growing up too! I’m so happy this crockpot beef stroganoff is on repeat! And you serve it just like I would too (I’m secretly not a mushroom gal). We really are foodie kindred spirits!

  12. Nadine says

    Another winner! Thank you. I just want to point out that I added the flour to the beef broth when it was already hot and I had a bunch of clumps. I used my handheld mixer and got rid of them :-). But maybe you can include in the recipe to add the flour to the cold broth to avoid clumping/flour chunks.

    • Jen says

      Thanks so much for the tip Nadine, I’ll make a note!

  13. Lisa says

    This was so good and super easy! I added some dill at the end but otherwise made as is.

    • Jen says

      Thanks so much for the awesome review Lisa, I’m so pleased it was a hit!

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