Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.

Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.Slow Cooker Beef Stroganoff with NO Cream of Mushroom Soup

Slow Cooker Beef Stroganoff is usually a dish cooked apart from the noodles using cream of mushroom soup. This version 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 it 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.

Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.

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 about this 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.

Super creamy mushroom and beef stroganoff made in your slow cooker!

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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.

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Recipe

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Slow Cooker Beef Stroganoff

4
  • Yield: 8 Servings
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Course: Main Course
  • Cuisine: Russian
Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add two tablespoons of butter to a cast iron skillet on medium high heat.

  2. Add the mushrooms and onions, and brown for 2-3 minutes before stirring.
  3. Add the remaining 2 tablespoons of butter.
  4. Salt and pepper the chuck roast and add it to the pan.
  5. Sear on high heat for 3 minutes on each side.
  6. Remove the steak from the pan and cut into three inch cubes.
  7. Add the egg noodles, mushrooms, onion, beef, beef stock and Worcestershire sauce to the slow cooker and stir.

  8. Cook on low for 2-3 hours or until the pasta is cooked through.
  9. At the one hour mark, stir the pasta. (Check it at 2 hours in case your slow cooker runs hotter than normal).
  10. Remove the beef cubes and slice thinly.
  11. Return to the slow cooker.
  12. Add in the sour cream and stir before serving.

Recipe Notes

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.

Nutrition Information

Yield: 8 Servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.
Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.
Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.
Make your entire Slow Cooker Beef Stroganoff in the slow cooker with creamy mushroom sauce and super TENDER beef.

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Categories:

Beef Main Course Main Dishes Meat & Seafood Pastas Recipe Slow Cooker

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Comments

  1. This is one of my kids’ favorite dishes …. except, I’ve never made it in a slow cooker! Saving this to try soon!

  2. The flavor wa amazing and very tasty…. but my noodles turned to mush and I only cooked it for 2 hours. What did I do wrong?

    1. I’m not sure what could have happened 🙁 I’ve even cooked mine for as long as 3 hours and they were ok. The only thing I can think of is that maybe your slow cooker runs hotter or you had different noodles. I used a thicker, wide egg noodle. It could be better if you checked on the noodles at 90 minutes or 2 hours. Then if not quite cooked give it 30 more minutes.

    2. Mine also turned to mush and the entire dish was ruined. I was so hoping this would work out based on the delicious pictures on this post! 

      1. If you’re finding it turns to mush it likely means the slow cooker is running hot. I tested it on 4 different brands of slow cookers and the timing worked. If you’re open to trying it again, check for doneness about 45 minutes to an hour before the listed time. I hope it works out for you.

  3. I missed something on this recipe (100% my fault. I’m very much an amateur in the kitchen. Were you supposed to stir all the ingredients together in the slow cooker before cooking? I kept it like it was in the picture (and forgot to add the onions) but like half the noodles came out crunchy like they were never cooked. I know this was 100% my fault again, but curious what I did wrong. I love beef stroganoff so will definitely be trying this again, and love the idea of making it out without all the canned soups with MSG and other horrible ingredients. Thanks so much for all of your recipes!

    1. Oh no! I’m so sorry, yes please stir. The reason I pictured it that way was for people to be able to see the ingredients that go into it. Stir before, during and at the end. I hope you try it again.

    1. Hey Laura did you stir before and once during? How long did you cook it? The noodles shouldn’t have turned to mush. How long did you cook for and at what temp? If you’d like to troubleshoot email me, contact @ dinner then dessert. com

  4. This turned out pretty well! I was worried about overcooking the noodles so I gave the stew beef chunks/onion/mushroom/broth mixture a long head start of about 4 hours. Meat was fork tender at that point, so I stirred in the noodles and they cooked quickly, in an hour (probably less, but I was too busy to check). Will make again.

    Rating: 4
    1. by the way, mine were the extra wide egg noodles. Even with just one hour (in an already warm pot), they are well-done and the leftovers will be a tad mushy, I’d check at 30 minutes next time. Can’t imagine they’d withstand a few hours very well. I used an Instant Pot on the “normal” slow cooker setting, it is commonly believed to run cool as a slow cooker.

    1. If he does’t like mushrooms, you can make this with a béchamel sauce instead. It won’t technically be stroganoff but it’ll still taste amazing. Hope this helps!

  5. Ummmmm… I haven’t made this yet but I’m not seeing where the homemade cream of mushroom soup is added. Am I missing something?

    1. This recipe doesn’t require the use the soup but if you’d like to use it, add it in with the sour cream. 🙂