Beef Stroganoff
I’ve been making this slow cooker Beef Stroganoff for years when I want a cozy, hands-off dinner that still tastes rich and homemade. Tender strips of sirloin, earthy mushrooms, and a tangy sour-cream finish come together in a creamy sauce that’s perfect over egg noodles or rice. It’s the kind of weeknight comfort that also works for casual guests — and it’s forgiving enough for busy cooks.
Why you’ll love this dish
This slow cooker Beef Stroganoff is the perfect balance of comfort and convenience. It’s ideal for weeknights when you want a hearty meal but don’t want to stand at the stove. Using the slow cooker makes the beef melt-in-your-mouth tender while mushrooms and onions build deep flavor over hours of gentle simmering.
- Budget-friendly: Uses simple pantry staples and one pound of sirloin.
- Make-ahead friendly: Cook in the morning and come home to dinner.
- Family-approved: Creamy, mild, and great with noodles kids usually like.
“I made this for dinner last night and it was gone in minutes — the beef was so tender and the sauce was velvety. Perfect for a busy week.”
If you’re looking for other slow-cooker beef ideas, try this slow cooker pot roast twist for another low-effort dinner that feeds a crowd.
Step-by-step overview
Before you dive in, here’s what happens: slice the sirloin and chop the aromatics, toss everything except the dairy into the slow cooker, then let it cook low and slow until the beef is fork-tender. Finish by stirring in sour cream and condensed cream of mushroom soup off heat so the sauce stays silky. Serve over hot egg noodles or rice.
This method keeps active time under 15 minutes. The slow cooker does the rest.
What you’ll need
- 1 lb beef sirloin, sliced (see notes on slicing below)
- 1 onion, chopped
- 2 cups mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 2 cups beef broth (low-sodium if possible)
- 1 cup sour cream (full-fat gives best texture)
- 1 cup homemade condensed cream of mushroom soup (see note)
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Notes and substitutions:
- Sirloin is tender and quick-cooking. You can use flank steak or top round sliced thin across the grain.
- Homemade condensed cream of mushroom soup is listed here to control salt and additives; canned works too if you prefer convenience.
- For a dairy-free option, swap sour cream for a dairy-free yogurt or coconut cream (flavor will change).
Step-by-step instructions
- Prep the beef: Trim excess fat and slice the sirloin thinly across the grain into bite-sized strips. This keeps the meat tender.
- Add ingredients to the slow cooker: Place the sliced beef, chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper into the slow cooker. Stir gently to combine.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. You want the beef tender and the mushrooms soft.
- Finish the sauce: Turn the slow cooker off or switch to warm. Stir in the sour cream and the condensed cream of mushroom soup until fully incorporated and smooth. Taste and adjust seasoning with salt and pepper.
- Serve: Spoon the stroganoff over cooked egg noodles or rice. Garnish with chopped parsley if desired.
Quick tips in the steps:
- Avoid adding sour cream while the cooker is on high heat to prevent curdling.
- If the sauce is thin, thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in and cooked on HIGH for 10–15 minutes.
Best ways to enjoy it
Stroganoff feels classic when served over buttered egg noodles. For variety:
- Spoon over steamed rice or buttery mashed potatoes.
- Serve on toasted crusty bread for a rustic open-faced option.
- Add a side of roasted green beans, steamed broccoli, or a crisp cucumber-dill salad to cut the richness.
For a more elevated plate, finish with a sprinkle of chopped fresh parsley and a few grinds of black pepper. If you like a little acid, a squeeze of lemon over the plated stroganoff brightens the sauce.
I also recommend pairing this with a simple green salad and a light red wine like Pinot Noir. For another slow-cooker beef flavor profile to try later, see this beef and broccoli crock pot recipe.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken in the fridge; stir in a splash of beef broth or water when reheating to loosen it.
Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently warm on the stovetop over medium-low heat, stirring often. Add a little broth if the sauce is too thick. Avoid high heat to prevent the sour cream from separating. Microwave in short bursts, stirring between each burst, until heated through.
Food safety: Don’t leave perishable foods out more than two hours. Cool large batches quickly by dividing into shallow containers before refrigerating.
Helpful cooking tips
- Slice across the grain: Cutting the beef across the grain shortens muscle fibers and yields a more tender bite.
- Brown first (optional): A quick sear in a hot skillet adds flavor via caramelization, but it’s not necessary for tenderness in the slow cooker.
- Control sodium: Use low-sodium beef broth and taste before adding extra salt. The condensed mushroom soup can be salty.
- Prevent curdling: Always stir in sour cream after the cooker is off or on warm. Tempering (mixing a little hot liquid into the sour cream before adding) helps if you’re nervous.
- Thicken gently: If your sauce needs body, make a slurry of cornstarch and cold water and whisk it in, then cook on high for 10–15 minutes.
Small equipment tip: A wide slow cooker distributes the mushrooms and beef more evenly than a tall, narrow insert.
Creative twists
- Mushroom-forward: Double the mushrooms and add shiitake or porcini for depth.
- Wine-enriched: Add 1/2 cup red or dry white wine to the slow cooker with the broth for extra complexity.
- Dairy-free: Use coconut cream or a cashew cream in place of sour cream (texture will differ).
- Lighter version: Swap sour cream for Greek yogurt stirred in off heat, and serve over cauliflower rice for a low-carb meal.
- Crockpot stroganoff with paprika: Add 1 tsp smoked paprika for a slightly smoky, Hungarian-inspired note.
Common questions
Q: How long does this take to prep and cook?
A: Active prep is about 10–15 minutes (slicing beef, chopping onion). Cook time is 6–8 hours on LOW or 3–4 hours on HIGH.
Q: Can I use stew meat or ground beef instead?
A: Stew meat works but may need longer to become tender. Ground beef will change the texture — it’s a different dish but still tasty if you brown it first and reduce liquid slightly.
Q: Is it safe to freeze stroganoff with sour cream in it?
A: It’s better to freeze before adding the sour cream. Freeze the base (beef, mushrooms, broth). Thaw and stir in sour cream when reheating for best texture.
Q: Why not cook the sour cream with the dish?
A: High, prolonged heat can cause sour cream to separate and become grainy. Stirring it in off heat preserves the smooth, creamy finish.
Q: How can I thicken the sauce without cornstarch?
A: Reduce the liquid by cooking uncovered for a short time, or stir in a beurre manié (small paste of butter and flour) off heat. Sour cream also adds body when stirred in.
Conclusion
Slow cooker Beef Stroganoff is a reliable weeknight hero — minimal hands-on time, maximum comfort. If you want a visual walkthrough, watch this helpful guide at Beef Stroganoff Recipe (VIDEO) – NatashasKitchen.com. For another classic take and extra recipe notes, see this tested version at Beef Stroganoff Recipe – Allrecipes.
Beef Stroganoff
Ingredients
Method
- Trim excess fat and slice the sirloin thinly across the grain into bite-sized strips.
- Place the sliced beef, chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper into the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the beef is tender and the mushrooms are soft.
- Turn off the slow cooker or switch to warm. Stir in the sour cream and the condensed cream of mushroom soup until fully incorporated and smooth. Taste and adjust seasoning with salt and pepper.
- Spoon the stroganoff over cooked egg noodles or rice. Garnish with chopped parsley if desired.
