This slow cooker beef stroganoff recipe is one of my all-time favorite comfort foods to make. It's easy to make with only 8 ingredients and you're gonna love the tender bites of beef in a creamy, flavorful, rich gravy with mushrooms served over hot noodles or rice. The perfect meal to come home to on busy weeknights!
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Best Beef Stroganoff Slow Cooker Recipe!
Favorite Comfort Food. I grew up eating this stroganoff recipe, and I've continued to make it for my own family over the years - it's total comfort food!
Easy and Flavorful Recipe. A simple 8-ingredient recipe that is so flavorful and delicious! This classic beef stroganoff recipe has tender pieces of beef stew meat, and creamy mushroom gravy, and it's served over noodles or rice (both are great)!
Cooked All Day. A hassle-free recipe that you can whip together in the morning before work and set on low for 8 to 9 hours to allow the beef to get super tender. The whole house smells amazing and inviting, which is always a plus!
Beef Stroganoff Slow Cooker Recipe Ingredients
Here are the ingredients you will need to make slow cooker creamy beef stroganoff:
- Beef Stew Meat: you can use prepared cut stew meat or any cut of steak and cut to size if desired.
- Dry Onion Soup Mix: adds great flavor with no prep work! You can find this mix near the other soups at your local grocery store.
- Cream of Golden Mushroom Soup: Golden mushroom soup has more flavor than your standard cream of mushroom soup.
- Cream of Onion Soup: this will add a creamy texture and more onion flavor with minimal prep work.
- Canned Sliced Mushrooms: canned mushrooms added to this dish will add the flavor and consistency of mushrooms without the added moisture of fresh mushrooms.
- Cream Cheese: you can use regular or low-fat cream cheese in this recipe.
- Sour Cream: use regular or low-fat sour cream.
- Fresh Parsley: this is added at the end to add flavor and color without losing its integrity-save some extra as garnish.
- Salt and Pepper
- For Serving: use any kind of noodles or rice to serve your stroganoff. I have always used wide egg noodles, but any will work fine!
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- Use beef stew meat or chuck roast cut into bite-sized pieces. You can also use any cut of steak if you would like!
- Use ground beef instead of steak for a quicker way to make this recipe.
- Add one cup of fresh chopped onion when you add the stew meat if you want extra texture and flavor.
- Use low-fat options of any ingredient in this recipe to reduce the amount of fat.
- Use low sodium options of any ingredient in this recipe ot reduce sodium content.
- Substitute regular cream of mushroom or any variety of mushroom condensed soup in this recipe.
- Add some crushed red pepper flakes to this recipe to add a little heat. Start with a quarter teaspoon and add more to taste.
- Add a teaspoon of minced garlic for extra flavor.
- Add other herbs, such as oregano, sage, or thyme.
- Add a few dashes of Worcestershire sauce for added depth of flavor.
How To Make Beef Stroganoff in Slow Cooker
1. Add the stew meat, onion soup mix, canned soups, and mushrooms.
2. Cover and cook on low until the beef is very tender.
3. Add the softened cream cheese and remaining ingredients. Adjust seasoning with salt and pepper.
4. Serve over hot cooked pasta or rice. Garnish if desired.
How to Serve Slow Cooker Beef and Mushroom Stroganoff
Garnish with additional fresh parsley, chives, or green onion.
Adjust salt and pepper to taste.
Serve the beef stroganoff sauce over cooked noodles or any variety of rice to soak up all the delicious gravy!
Meal idea! Serve with a fresh green salad, green beans, or broccoli. You can pair this recipe easily with any of your favorite vegetables!
Beef Stroganoff in the Slow Cooker Tips
- It is easier to get the cream cheese to melt if it is very soft--microwave it before adding it to the crockpot.
- A 12 oz bag of cooked egg noodles is the perfect amount of pasta for this recipe.
- You can stir the cooked noodles into the stroganoff before serving for easy serving!
FAQ's
Allow your stroganoff to cool to room temperature. Transfer to an air-tight container and store in the fridge for up to 4 days. You can mix the noodles in with the gravy or store them separately.
Transfer the amount you want to reheat to a microwave-safe dish. Cover and microwave in 45-second increments and stir in between until your desired temperature.
You want to get a cut of beef that will hold up being slow-cooked all day. I tend to go towards a beef roast, pre-cut stew meat, sirloin steak tips, and others. You can definitely make stroganoff with higher-end cuts of steak, but it may not need to be cooked as long to become tender and can overcook.
Absolutely! You can put raw beef directly into a slow cooker with other ingredients and cook until done. You can also sear your beef prior to slow cooking to help seal the flavor and juices into your cut of beef, but it is not required.
I do not often notice any bitter taste with this recipe; however, the best way to counteract a bitter flavor in any recipe is by adding sugar or fat. So, if your recipe is bitter, you can add a teaspoon of sugar or a tablespoon of butter and increase to taste.
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get easy delicious crockpot recipe ideas every week!
📖 The recipe.
Easy Beef Stroganoff Slow Cooker Recipe
Equipment
Ingredients
- 2½ pounds beef stew meat
- 1 package dry onion soup mix
- 1 (10.5-ounce) can condensed cream of golden mushroom soup
- 1 (10.5-ounce) can condensed cream of onion soup
- 1 (8-ounce) can sliced mushrooms (drained)
- 8 ounces cream cheese (very soft, warm it a microwave if you need to - it will help it melt easier)
- 8 ounces sour cream
- ¼ cup fresh parsley (chopped)
- salt and pepper to taste
- for serving: 6 to 8 cups of hot cooked noodles or rice
Instructions
- Spray the inside of a crockpot with nonstick spray. Add the stew meat, onion soup mix, canned soups, and mushrooms.
- Stir to combine. Cover and cook on low for 8 to 9 hours or until the beef is tender.
- Add cream cheese, sour cream, and parsley. Stir until melted.
- Adjust seasoning with salt and pepper. Serve over hot pasta or rice and garnish with fresh parsley.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TOP TIPS: It is easier to get the cream cheese to melt if it is very soft; I warm it in the microwave before adding it to the crockpot. A 12-ounce package of cooked egg noodles is just the right amount of pasta for the sauce. You can mix it all into the stroganoff before serving if you like.
- VARIATIONS: Use beef stew meat or chuck roast cut into bite-sized pieces; add 1 cup of fresh chopped onion when you add the stew meat.
- SERVING SUGGESTIONS: Garnish with additional fresh parsley, chives, or green onion. Adjust salt and pepper to taste. Serve with a fresh green salad, green beans, or broccoli.
Nutrition
© 2025 Slow Cooked Eats
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