Go Back
–+ servings
Slow Cooker Beef Stroganoff

Old Fashioned Slow Cooker Beef Stroganoff

This old fashioned slow cooker beef stroganoff is rich, creamy, and comforting with tender beef and a classic mushroom sauce. A cozy dinner that tastes just like grandma used to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds stewing beef or chuck roast, cut into 1 inch cubes
  • 1 small onion, finely diced
  • 1 can cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley, optional
  • ¾ cup sour cream
  • 9 ounces egg noodles, cooked separately

Method
 

  1. Place the cubed beef and diced onion into the slow cooker and spread them into an even layer.
  2. Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, black pepper, and dried parsley if using. Stir gently until everything is combined.
  3. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours, until the beef is very tender.
  4. During the last 15 to 30 minutes of cooking, stir in the sour cream. Cover and let it warm through until the sauce is smooth and creamy.
  5. Cook the egg noodles according to package directions. Drain and serve the beef stroganoff spooned over the noodles.

Notes

  • Add sour cream near the end to keep the sauce smooth
  • Serve over egg noodles, mashed potatoes, or rice
  • Store leftovers without noodles for best texture
  • Leftovers keep well in the refrigerator for up to 4 days

Tried this recipe?

Let us know how it was!