Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.
How to cook Beef Stroganoff in slow cooker
Slow Cooker Beef Stroganoff is usually a dish cooked apart from the noodles using cream of mushroom soup. This beef stroganoff recipe cooks the noodles with the dish and cooks it just long enough for the dish to come together, but the beef stays tender.
Did I mention this beef stroganoff all cooks together? No cooking your egg noodles separately. It also means that those noodles taste SO GOOD. The flavors all get cooked into the pasta to make this ultra rich, creamy pasta.
Beef Stroganoff is one of our favorite meals as a family that we enjoy and the kids LOVE. Creamy mushroom pasta with tender steak and flavorful noodles that don’t use heavy cream is a total win in our house. We even enjoy Chicken Stroganoff (coming before the end of the year) and Meatball Stroganoff that you can make in just 30 minutes.
Tips for SLOW COOKER Beef Stroganoff:
- Yes, this is beef stroganoff in the slow cooker from scratch (no onion soup mix, no canned soup) but you can absolutely use them if you’d like. I’d humbly suggest using my homemade Cream of Mushroom Soup (Condensed) in addition to the sour cream.
- You can use browned ground beef instead of chuck roast and make slow cooker ground beef stroganoff if you’d like, just brown the beef in larger chunks (think like half the size of a meatball).
- You can swap chicken into this dish, I’d brown boneless skinless thighs then add them to the slow cooker and cut into pieces before serving.
- You can add in some cream cheese in addition to the sour cream or even in place if it if you’d like. If you add it in addition to the sour cream I would double the Worcestershire sauce as well.
Looking for more Slow Cooker Recipes?
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Slow Cooker Brown Sugar Garlic Chicken
- Slow Cooker Roast Beef (Sliceable!)
- Ultimate Slow Cooker Pot Roast
- Ultimate Slow Cooker French Dip Sandwiches
Looking for more mushroom recipes?
- Cheesecake Factory Pasta Da Vinci (Copycat)
- Easy Mushroom Rice
- Roasted Garlic Butter Mushrooms
- Cream of Mushroom Soup (Condensed)
Tools Used in the making of this Slow Cooker Beef Stroganoff:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Slow Cooker Beef Stroganoff
- Yield: 8 Servings
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 3 minutes
- Course: Main Course
- Cuisine: Russian
- Author: Sabrina Snyder
- 1 pound egg noodles
- 4 tablespoons unsalted butter divided
- 8 ounces crimini mushrooms sliced
- 2 pounds chuck roast
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 yellow onion thinly sliced
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1/4 cup sour cream
Note: click on times in the instructions to start a kitchen timer while cooking.
Add two tablespoons of butter to a cast iron skillet on medium high heat.
Add the mushrooms and onions, and brown for 2-3 minutes before stirring.
- Add the remaining 2 tablespoons of butter.
- Salt and pepper the chuck roast and add it to the pan.
Sear on high heat for 3 minutes on each side.
- Remove the steak from the pan and cut into three inch cubes.
Add the egg noodles, mushrooms, onion, beef, beef stock and Worcestershire sauce to the slow cooker and stir.
Cook on low for 2-3 hours or until the pasta is cooked through.
At the one hour mark, stir the pasta. (Check it at 2 hours in case your slow cooker runs hotter than normal).
- Remove the beef cubes and slice thinly.
- Return to the slow cooker.
- Add in the sour cream and stir before serving.
Note: I use a thickened beef stock paste/base in place of normal beef stock. If you use a similar stock base you can double the strength of it for an even more flavorful sauce.
Yield: 8 Servings, Amount per serving: 511 calories, Calories: 511g, Carbohydrates: 44g, Protein: 32g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 144mg, Sodium: 456mg, Potassium: 855mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5.4g, Vitamin C: 1.6g, Calcium: 6.6g, Iron: 21.9g
All images and text © for Dinner, then Dessert.