This Slow Cooker Beef Stroganoff is a creamy, comforting dinner made with tender beef, mushrooms, onion, and a rich mushroom sauce stirred through egg noodles. It takes about 5 minutes to prep, and you can freeze the ingredients in a bag ahead of time. Each serving has roughly 35 to 40 grams of protein from the beef alone (an estimate, and it will vary with the cut and how much you trim).
What Makes This Beef Stroganoff Great?
The slow cooker does the hard part here. Cheaper, tougher cubes of beef turn soft and fork-tender in a savory mushroom sauce, and a spoonful of sour cream at the end makes it silky. Nothing needs browning first, so the whole thing starts with one bag or one cooker.
Why You’ll Love It
- Short on time in the evening? Prep takes about 5 minutes, then the slow cooker does the rest while you get on with your day.
- Want to plan ahead? Put everything except the sour cream and noodles in a freezer bag, freeze it flat, and you have a dinner ready to thaw.
- Watching the budget? Stewing beef or chuck is cheaper than steak, and long, slow cooking is what makes it tender.
- Feeding a hungry table? Egg noodles stretch the beef, so a couple of pounds of meat comfortably serves four.
The Beef
Stroganoff lives or dies by the beef. Chuck roast or packaged stewing beef is a good choice because it has enough fat and connective tissue to turn soft and juicy over several hours. Leaner steak cuts can work, but they dry out more easily.
Seasoning is kept simple. Smoked paprika adds a little warmth and thyme gives a savory, earthy note. We go easy on the salt because the soup and Worcestershire sauce already bring plenty.
What You’ll Need for the Beef
- 2 lbs beef chuck roast or stewing beef, cut into 1 1/2 inch cubes, the extra fat and connective tissue break down into tender, juicy bites.
- 1 teaspoon smoked paprika, adds gentle smokiness and a little color.
- 1/2 teaspoon dried thyme, gives the beef a savory, earthy flavor.
- 1/2 teaspoon kosher salt, enough to season without making the sauce too salty.
- 1/2 teaspoon freshly ground black pepper, adds a mild bite.
The Creamy Mushroom Sauce
So what do you actually need for the sauce? Not much. Condensed cream of mushroom soup is the base, and it gives you a thick, savory sauce without any flour or butter. A little beef broth keeps the sauce from getting too heavy as it cooks.
Onion and mushrooms soften and release their juices as they cook, which adds even more flavor. Worcestershire sauce, Dijon mustard, and tomato paste add depth and a little tang, so the stroganoff tastes like more than just soup.
What You’ll Need for the Creamy Mushroom Sauce
- 1 large yellow onion, chopped, turns sweet and soft as it cooks down.
- 3 cups sliced cremini mushrooms (about 8 oz), have a deeper flavor than white button mushrooms and hold their shape well.
- 2 cloves garlic, minced, adds savory depth.
- 1 can (10.5 oz) condensed cream of mushroom soup, the creamy, thickening base of the sauce.
- 1/3 cup low-sodium beef broth, loosens the sauce slightly and boosts the beef flavor.
- 1 tablespoon Worcestershire sauce, adds salty, savory depth.
- 1 tablespoon Dijon mustard, brings a mild tang that balances the creaminess.
- 1 tablespoon tomato paste, adds richness and a little natural sweetness.
The Sour Cream and Noodles
The sour cream goes in at the very end, and honestly it is the best part. It turns a good beefy sauce into proper stroganoff with a creamy, slightly tangy finish. Use full-fat, since lower-fat versions are more likely to split when stirred into hot sauce.
Wide egg noodles are the classic partner. They are soft and a little chewy, and they catch plenty of sauce.
What You’ll Need for the Sour Cream and Noodles
- 3/4 cup full-fat sour cream, at room temperature, so it blends in smoothly instead of curdling.
- 12 oz wide egg noodles, soft and tender, and great at holding on to the sauce.
- 1 tablespoon salt, for the pasta water so the noodles are seasoned.
How to Make Slow Cooker Beef Stroganoff
Prep the Beef and Sauce
Add the cubed beef to a large bowl or a large freezer bag and sprinkle with the paprika, thyme, salt, and pepper.
Add the onion, mushrooms, garlic, soup, broth, Worcestershire sauce, Dijon, and tomato paste.
Mix or squish everything together until the beef is evenly coated. This is the 5-minute part.
Freeze It or Cook It
If you are cooking today, tip everything straight into a 6-quart slow cooker.
If you are saving it for later, press the air out of the bag, seal it, lay it flat, and freeze it for up to 3 months. Flat bags freeze faster and stack neatly.
Thaw Overnight
For a frozen bag, thaw it completely in the refrigerator, which usually takes about 24 hours.
Do not put frozen beef straight into the slow cooker, because it takes too long to heat through and may spend too much time at an unsafe temperature.
Once thawed, empty the bag into the cooker.
Slow Cook the Beef
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
Try not to lift the lid, because each peek lets out heat and adds time. The beef is done when a cube pulls apart easily with a fork and the sauce looks thick and glossy.
Beef is safe to eat at 145°F, but chuck only turns properly tender at around 195°F to 205°F, so go by the fork test.
Cook the Noodles
About 15 minutes before serving, bring a large pot of water to a boil and add the salt. Cook the egg noodles following the package directions, usually 7 to 9 minutes, until tender but not mushy.
Drain well so extra water does not thin out the sauce.
Stir in the Sour Cream
Turn the slow cooker off. Spoon a few tablespoons of the hot sauce into the sour cream and stir, then pour the mixture back into the cooker and stir gently until creamy and pale brown. Adding it this way helps prevent curdling. Do not let the sauce boil once the sour cream is in.
Serve
Fold the noodles into the stroganoff, or spoon the beef over a pile of noodles on each plate.
Either way works, so do whatever suits your table. Serve while hot, with the sauce still creamy.
Variations and Customizations
This recipe is pretty forgiving, so you can change it based on what is in your kitchen. Just keep the basic balance of beef, soup, and sour cream and it will turn out well.
- Beef sirloin works instead of chuck, but it cooks faster, so start checking after about 4 hours on low.
- Crème fraîche works in place of sour cream and is less likely to curdle.
- Mashed potatoes, rice, or buttered baked potatoes can replace the noodles.
- Cream of celery or cream of chicken soup can stand in for cream of mushroom if that is what you have.
- For a gluten-free version, use gluten-free soup and noodles, and check the label on your Worcestershire sauce.
- Add an extra 1 1/2 cups of mushrooms if you love them, and just skip the broth if the sauce looks very loose.
Toppings, Add-Ons, and Finishing Touches
Stroganoff is rich, so a few fresh toppings help brighten it. A sprinkle of herbs or something sharp cuts through the creamy sauce and keeps each bite interesting.
- Chopped fresh parsley, for color and a fresh, green flavor.
- A squeeze of lemon juice, to wake up the sauce.
- Extra black pepper, for a little bite.
- A spoonful of extra sour cream, for people who want it even creamier.
- Chopped fresh dill, for a slightly tangy, herby finish.
- Pickles or cornichons on the side, their sharpness works really well against the rich beef.
- Crispy fried onions, for crunch.
Storing, Reheating, and Meal Prep
Cool leftovers and store them in an airtight container in the refrigerator for 3 to 4 days. Keep the noodles separate from the stroganoff if you can, because they keep soaking up sauce and turn soft. To reheat, warm the beef gently in a saucepan over low heat with a splash of broth or milk, or microwave in short bursts, stirring between each one, until steaming hot (165°F).
For the freezer, the raw bag (before cooking) keeps for up to 3 months, as above. You can also freeze the cooked beef and sauce before adding the sour cream, for up to 3 months, then thaw in the fridge overnight, reheat, and stir in fresh sour cream. Sour cream does not freeze well once it is mixed into the sauce, so add it at the end each time.
Beef Stroganoff with Cream of Mushroom Soup
Description
Tender chuck beef and mushrooms slow cook in a creamy mushroom sauce, then finish with sour cream and wide egg noodles. It takes only a few minutes to put together, and the uncooked ingredients can be frozen in a bag ahead of time.
Ingredients
For the Beef and Sauce
For the Finish
For Serving
Instructions
Combine the Ingredients
-
Place the cubed beef in a large bowl or a large freezer bag and sprinkle with the paprika, thyme, salt, and pepper. Add the onion, mushrooms, garlic, soup, broth, Worcestershire sauce, Dijon mustard, and tomato paste. Stir or squish everything together until the beef is evenly coated. The mixture will look thick and a little pale at first, which is exactly right.
Freeze for Later or Cook Today
-
If you are cooking today, tip everything into a 6-quart slow cooker and move on to the cooking step. If you are saving it for later, press the air out of the bag, seal it tightly, and lay it flat in the freezer for up to 3 months. Flat bags freeze quickly and stack neatly.
Thaw the Bag
-
Move a frozen bag to the refrigerator and let it thaw completely, which usually takes about 24 hours. Frozen beef should not go straight into the slow cooker, because it takes too long to heat through. Once the contents are fully thawed and soft, empty the bag into the slow cooker.
Slow Cook the Beef
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Cover the slow cooker and cook on Low for 480 minutes, or on High for 270 minutes. Try to keep the lid closed, as each peek lets out heat and adds time. The beef is ready when a cube pulls apart easily with a fork and the sauce looks thick, glossy, and fragrant. Chuck is safe to eat at 145°F but becomes truly tender at about 195°F to 205°F, so rely on the fork test.
Cook the Noodles
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About 15 minutes before serving, bring a large pot of water to a boil and stir in the salt. Add the egg noodles and cook for 7 to 9 minutes, until tender but not mushy. Drain well so extra water does not thin the sauce.
Stir in the Sour Cream
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Turn off the slow cooker. Spoon a few tablespoons of the hot sauce into the sour cream and stir until smooth, then pour the mixture back into the cooker and stir gently until the sauce turns creamy and pale brown. Adding the sour cream this way keeps it from curdling. Avoid boiling the sauce after the sour cream goes in.
Serve the Stroganoff
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Spoon the stroganoff over the noodles on each plate, or fold the noodles into the slow cooker. Sprinkle with the chopped parsley and serve while warm and creamy.
Note
Chuck roast or packaged stewing beef gives the most tender result. Sirloin also works but cooks faster, so start checking after about 240 minutes on Low.
Use full-fat sour cream at room temperature, since lower-fat versions can split in hot sauce. Crème fraîche is a good substitute.
Store leftover stroganoff in an airtight container in the refrigerator for 3 to 4 days. Keep the noodles separate if possible, as they soften as they absorb sauce.
Reheat gently in a saucepan over low heat with a splash of broth or milk, or in the microwave in short bursts, stirring between each one, until steaming hot at 165°F.
The cooked beef and sauce, before the sour cream is added, can be frozen for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in fresh sour cream.
If the sauce looks too thin at the end, leave the lid off for 15 minutes before adding the sour cream. If it looks too thick, stir in a splash of beef broth.
Calories are an estimate and will vary with the cut of beef and the brands used.
