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Slow Cooker Beef Stroganoff

is a rich, comforting dish that combines tender strips of beef with a creamy, savory mushroom sauce. Served over egg noodles, rice, or even mashed potatoes, this classic recipe offers a satisfying balance of protein and carbs in every bite.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 8 hours
Course Dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Slow cooker

Ingredients
  

  • 1½ lbs stewing beef or chuck roast cut into 1-inch cubes
  • 1 small onion finely diced
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried parsley optional
  • ¾ cup sour cream added at end
  • 8 oz egg noodles cooked separately

Instructions
 

  • Place beef and onion into the slow cooker.
  • Add sliced mushrooms.
  • Add cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
  • Cover and cook on Low for 6–8 hours or High for 4–5 hours, until beef is fork-tender.
  • Stir in sour cream during the last 15–30 minutes of cooking. Let it warm through fully.
  • Cook egg noodles according to package instructions. Drain and serve alongside or under the stroganoff.
  • Serve hot, spooned over the cooked noodles.

Notes

Serving Tips
• Best over egg noodles, but can also be served with mashed potatoes or rice.
• Stir in extra sour cream or a splash of cream for added richness.
Storage & Reheating
• Refrigerate: Store stroganoff and noodles separately in airtight containers for up to 4 days.
• Reheat: Warm gently on the stovetop or microwave. Add a splash of broth or cream to loosen.
• Freeze: Freeze the beef mixture (without noodles) for up to 2 months.
Keyword Beef Stroganoff