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.
- In large skillet, melt butter over medium high heat.
- Slice steaks, against the grain, into strips and blot any excess water from the strips with paper towels.
- 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.
- 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.
- Sprinkle the flour over the onion mixture and saute 1-2 minutes longer, stirring to mix the flour throughout the pan.
- Transfer onions to the crockpot and use a spatula to make sure you scrape all the browned bits and butter into the crockpot.
- 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.
- Place lid on crock pot and cook on high for 3-4 hours or low for 6-8 hours.
- Stir in sour cream and cream cheese until combined. Add cooked noodles to the crockpot and stir to combine or serve over cooked noodles.
- 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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Crockpot Beef Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ lbs steak boneless ribeye, top sirloin, etc
- 4 Tbsp salted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 Tbsp all-purpose flour
- 10 oz mushrooms sliced
- 1 ½ cups beef stock or broth
- ½ cup sour cream
- 4 oz cream cheese
- salt and pepper to taste
- 1 Tbsp Worcestershire sauce optional
- parsley for garnish
- 12 oz wide egg noodles cooked
Things You’ll Need
Before You Begin
- 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.
- 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.
- Leftover beef stroganoff can be stored in an airtight container in the refrigerator for 2-3 days.
Instructions
- In large skillet, melt butter over medium high heat.
- Slice steaks, against the grain, into strips and blot any excess water from the strips with paper towels.
- 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.
- Add chopped onions and minced garlic to the pan and saute over medium high heat until the onion begins to soften and turn translucent.
- Sprinkle the flour over the onion mixture and saute 1-2 minutes longer, stirring to mix the flour throughout the pan.
- Transfer onions to the crockpot and use a spatula to make sure you scrape all the browned bits and butter into the crockpot.
- 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.
- Place lid on crock pot and cook on high for 3-4 hours or low for 6-8 hours.
- Stir in sour cream and cream cheese until combined. Add cooked noodles to the crockpot and stir to combine or serve over cooked noodles.
- Garnish with freshly chopped parsley.
Nutrition
Amanda Davis
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Thomas E Brewer says
not a cream cheese fan will do the sour cream
Mary says
I haven’t made this yet but shouldn’t the mushrooms be sautéed first, too? They give off alot of water (that doesn’t taste very good either) so I always saute them before adding to a recipe such as this.
Matej @ Cookwewill says
Beef Stroganoff is one of my all time favorite dishes so I’m always looking for more variations of the classic recipe. I love the tip to sear and cook the meat with onions, garlic in flour in the pan at first, that must add a lot of flavor to the final dish. Thanks for that.
Mildred Stephens says
I had to leave out the mushrooms (allergic to them).
Steve Gifford says
Where does the Worcestershire sauce come in? It is listed in the ingredients as an option, but I don’t see where it is used/added?
Kristen Formaro says
Hi Steve, if you’d like to add Dijon/Worcestershire, go ahead and add it during step 7. I will update the recipe to reflect this, thank you for pointing that out.