Crockpot Beef Stroganoff

Easy crockpot beef stroganoff with tender beef strips, mushrooms, and egg noodles in a creamy, savory brown gravy all slow cooked to melt-in-your-mouth perfection.

Why this recipe works

This crockpot beef stroganoff has been adapted for the slow cooker from our classic beef stroganoff recipe. The same deliciously creamy stroganoff, but now in simplified dump-and-go fashion.

Cooking the beef in the crockpot creates an ultra tender dish with minimal prep and clean-up. Plus, the aroma that fills the room as it cooks will make it that much better once you can dig in!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Using a higher quality steak works great in this recipe (boneless ribeye, top sirloin), but you can also use stew meat. Since the longer cook time in the crockpot breaks down the meat and turns it into an ultra-tender meal, use whichever cut of meat you’d like!

How to Make Crockpot Beef Stroganoff

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In large skillet, melt butter over medium high heat.
2. Slice steaks, against the grain, into strips and blot any excess water from the strips with paper towels.
3. Sear the steak strips in the butter (work in batches if needed so the meat is not overcrowded), browning on each side for 1-2 minutes. Remove seared steak pieces and transfer into the bottom of a crockpot. Leave remaining butter in the pan.
4. Add chopped onions and minced garlic to the pan and saute over medium high heat until the onion begins to soften and turn translucent.
   
   EXPERT TIP – Searing the steak and cooking the onions/garlic/flour in a saute pan prior to adding them to the crockpot is not necessary, BUT it adds great flavor and also gives the meat and onions a jump start on cooking. You can simply add everything (up to the sour cream/cream cheese) into the crockpot.
   
   
5. Sprinkle the flour over the onion mixture and saute 1-2 minutes longer, stirring to mix the flour throughout the pan.
6. Transfer onions to the crockpot and use a spatula to make sure you scrape all the browned bits and butter into the crockpot.
7. Add mushrooms and beef stock to the crock pot. If you are using the optional Worcestershire sauce or want to add dijon mustard, add them now.
8. Place lid on crock pot and cook on high for 3-4 hours or low for 6-8 hours.
9. Stir in sour cream and cream cheese until combined. Add cooked noodles to the crockpot and stir to combine or serve over cooked noodles.
10. Garnish with freshly chopped parsley.

Frequently Asked Questions & Expert Tips

Leftover beef stroganoff can be stored in an airtight container kept in the refrigerator for 2-3 days.

Serving Suggestions

Crockpot beef stroganoff is hearty and filling all on its own, but a crisp side salad or bread rolls are always a welcome addition. You could also serve it with roasted veggies like carrots, asparagus, or broccoli if desired. Beef stroganoff can also be served over mashed potatoes.

You may also enjoy our chicken stroganoff or beef stroganoff casserole!

More Crockpot Recipes

• Crockpot Lasagna
• Crockpot Beef Stew
• Crockpot Roast Beef
• Crockpot Sticky Chicken
• Crockpot Beef Burgundy
• Crockpot Ground Beef Casserole
• Crockpot Corned Beef
• Beef and Noodles

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