This Slow Cooker Beef Stroganoff recipe is easy, affordable, and filled with comfort food flavor. The crockpot does all the work for you!
This post was originally published on February 15, 2011 and was updated on September 21, 2023.
I’m not sure what it is about some good ol’ comfort food that makes us feel so warm inside, but it does. But most comfort food takes hours to prepare. But not this one. And it sure is nice, after a long day at work, to come home to something easy, filling, and comforting. This is one of my go-to recipes when it comes to easy comfort food.
Dump it all into a slow cooker, crank that baby up, and by the time you get home your house will be filled with the delicious aroma of a meal that sure doesn’t smell or taste like it took such little effort.
What is Beef Stroganoff?
Beef stroganoff is like a warm, comforting hug for your taste buds. This dish has Russian origins but has found its way into the hearts (and stomachs) of folks all over the world, including the good ol’ Southern supper table.
At its core, beef stroganoff is a hearty and creamy dish made with tender chunks of beef cooked up in a rich and velvety sauce. The sauce is typically a blend of sour cream, beef broth, and seasonings, all simmered together to create a creamy masterpiece.
Now, here’s the fun part – you can serve it up over a bed of buttery egg noodles, fluffy rice, or even mashed taters if you fancy. It’s versatile like that!
Why don’t you sear the meat first?
Well, the reason we often skip searing the meat when making this crockpot version of beef stroganoff is all about keepin’ it simple and quick. You see, searing can add a lovely depth of flavor, but it also takes a bit more time and effort. And if I’m using the slow cooker, I’m usually looking for quick and easy. And my goal here at SouthernBite.com is to get families back to the supper table without fussin’ too much in the kitchen.
Now, that doesn’t mean your stroganoff will be lacking in flavor. You can still achieve a delicious, fall-apart tender dish by slow-cooking your meat directly in the sauce. The creamy goodness of the sauce, along with the seasonings, will infuse the beef with plenty of taste. Plus, it’s a more straightforward approach that suits our easy-peasy, budget-friendly style.
So, it’s all about choosin’ the path that works best for you. Whether you decide to sear or not, you’ll still end up with a hearty, mouthwatering meal.
What is stew meat?
Also called stew beef, beef for stew, or diced beef, stew meat is not the prettiest cut of beef, but it sure does make some mighty fine comfort food. Stew meat typically comes from tougher cuts of beef, like chuck or round, which have a bit more connective tissue.
Now, the beauty of stew meat is that it’s perfect for slow-cooking dishes like stews (no surprise there, huh?), soups, and even beef stroganoff. I call for stew meat in my recipes for Slow Cooker Beef Tips and Rice and Slow Cooker Beef and Noodles, among others. Because it’s got a bit of that connective tissue, it can become incredibly tender when simmered low and slow.
It’s usually comprised of leftover pieces of larger cuts of beef that the butcher has broken down. As a result, it’s typically a lot more affordable, but it can also be a little inconsistent.
If you want to avoid that and have a little extra to spend, you can buy 2 pounds of chuck roast and cut it into 1 to 1.5-inch chunks and use that instead of the stew meat. Some butchers will even do that for you, if you ask.
Tips for Recipe Success
- Get the right mixes. For consistency and flavor, I prefer using the McCormick brand of gravy and au jus mix. If you are concerned about sodium, many brands offer a low or lower sodium version. I also find that the seasonings in these mixes are more than enough to give this dish tons of umami flavor, so there’s no need to add additional salt or black pepper.
- Make sure that your beef is covered in liquid. This will help to ensure that the meat gets fall-apart tender.
- Temper your sour cream. Often, when adding cold dairy, like sour cream, to hot liquid or sauce, like gravy, the sauce can curdle or break. Tempering the sour cream a bit by mixing it with a little bit of the gravy from the crockpot will help to keep this from happening.
- Serve it how you like it! While the classic way to serve this crock pot beef stroganoff recipe is to ladle it over the noodles, I actually prefer to cook the noodles and toss them into the slow cooker and mix it all together. The noodles absorb some of that flavor, it helps to thicken the gravy, and I just like it better overall.
- Add mushrooms! While I didn’t include them in this recipe, you can certainly add some sliced button, baby bella, or cremini mushrooms over the top of the meat when placing it all in the slow cooker for added flavor.
If you’re looking for some of the same great flavor but with ground beef, you should try my Ground Beef Stroganoff!
I updated this recipe a bit from the original to include more flavor, but if you’re looking for the original, you can find the PDF here.
Recipe Card
Slow Cooker Beef Stroganoff
Ingredients
- 2 lbs beef stew meat
- 1 (0.87-ounce) packet brown gravy mix*
- 1 (1-ounce) packet au jus mix*
- 1 1/2 cups water
- 1/2 cup sour cream
- 1 (8-ounce) package egg noodles
Instructions
- Spray a 4 to 6-quart slow cooker with nonstick cooking spray. Add the brown gravy mix, au jus mix, and water to the slow cooker and whisk to combine. Add the meat and stir to combine. Try to get all the meat covered with liquid as much as possible. Cover and cook on low for 6 to 8 or on high for about 5 hours or until the beef is tender.
- About 30 minutes before serving, ladle about 1/2 cup of the gravy from the slow cooker into a small bowl. Add the sour cream and stir to combine. Add the sour cream mixture back to the slow cooker and stir to combine. Cook covered on high for about 20 minutes.
- Cook the egg noodles according to the package instructions. Serve the beef and gravy over the hot noodles. You can also add the noodles to the slow cooker and stir together.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Taji Fava
You forgot the parsley! & add minced dried garlic and onions
I didn’t forget it, but you’re welcome to add it. 🙂
Ailish
Loved it! I browned the meat then sautéed a small onion and three gloves of garlic. Deglazed the pan with some butter and white wine and added some mushrooms. Delicious! Will be a regular on my rotation. Super easy to make and everyone loved it. Thank you.
So glad y’all enjoyed it, Ailish!
Nicole
I made your recipe last night, the same as Suzie, with one cup sour cream and mixing in the noodles. I used a 16 ounce package instead of 8 ounce and I also added two cans of mushrooms. It was a hit! I looked for this recipe for my husband who loves stroganoff and he said it was the bomb. Our friends joined us and they can be critical when it comes to food. The wife said she loved the comfort food and the husband raved about it to his mother who lives with them and brought some home to her. I will definitely be making this again, thank you!
That’s awesome! I’m so glad everyone enjoyed it!
David
I might be able to actually read the recipe if there were not so many pop up and adds messing up the directions. Do not worry, I am going to another site that will not annoy me. Hope your lame site pays you well.
Oh look! Another coward hiding behind his computer, complaining about having to scroll past a few ads for a FREE recipe on a FREE website. Cool, bro. Hope you find another site that suits you.
Suzie
I fixed this today. We loved it. Only thing I did different was use a cup of the sour cream. I did mix the noodles in with the meat and sauce in the slow cooker. Going to have some good leftovers tomorrow. Thanks for a keeper!
So glad you enjoyed it!
Beverly
I made this last night for dinner and it’s delicious! And so easy! My husband really liked this so it will be a nice addition to my dinner recipes. I told my sister about this recipe and she said she’d probably add mushrooms. I almost did but I will for sure next time–we love mushrooms!
Love hearing that!!
Annette L De Salvo
If someone is allergic to sour cream what can you use in its place?
Are they allergic to sour cream or all dairy?
Annette De Salvo
Both
Use plant base
Theresa Taylor
Can I double the ingredients in one crockpot?
Would I add more time?
You certainly can. The cook time should be about the same.
Theresa Taylor
Can I cook this on high if sell for how long?
Sure! Probably about 4 hours.
Linda Szymoniak
I usually do the quick ground beef type, but this sounds great. I think I’d have to add some mushrooms – either fresh or canned – since mushrooms are their own food group at our house! This would make a great Sunday dinner without a lot of work. Add some cooked green beans and oven baked biscuits and it’s a real meal.
Yes! Sounds great to me! I love adding mushrooms. Enjoy!
Samantha
trying this tomorrow with elk steak!
Yum!
Alex
I can not wait to try it. Thanks for the recipe
Carolyn
Stroganoff can be served over rice instead of noodles if desired. As well as also adding fresh or canned mushrooms.
Yes it can!
Kellie
Excellent. Didn’t change a thing. Comfort food at is best Thank you.
So glad you enjoyed it, Kellie!
Linda
Easy and delicious! Definitely a recipe I will use often in the future. A big hit with my family!
That’s great, Linda! So glad everyone enjoyed it!
Stef
This was great over rice. Thanks for the easy recipe.
That’s great! So glad you enjoyed it!
Joann
Do you know how much this serves? Thanks, getting ready to go to grocery store tomorrow so I can get the stuff to make this for supper tomorrow night can’t wait to try it looks delicious :):)
This should serve 3 to 4 people, but it works great just adding more meat if necessary. I hope y’all enjoy it!
Rocky Nelson
My family loves stroganoff and this receipe sounds wonderful – (love that slow cooker). I have a question for you. Right before I stir in the sour cream, the meat and gravy and just right for serving over noodles or rice; a nice thickness to it – however, whenever I stir in the sour cream it turns runny. What can I do to stop that from happening?
Unfortunately, that’s what happens with sour cream. The only suggestions I have are: 1) Cook it a while longer to thicken it back up. It will lose a little of the fresh cream flavor. 2) You can also add a little flour (a tablespoon or so) to the sauce as well. That will help it to thicken it up also.
Pam
Beef Stroganoff is my husbands all-time favorite meal and my crock pot is my all-time favorite method of cooking here in this steamy, balmy paradise they call Florida! Your recipe looks fantastic and I can’t wait to try it….all ingredients are on my shopping list and this will be Sunday supper! Question….you mentioned in an earlier post using already cooked ground beef….could I put raw ground beef in my crock pot for this recipe? I also saw a similar recipe that stirred the cooked noodles right into the crock pot after stirring in the sour cream….have you ever tried this? I’m also wondering if I could double the soup and broth and cook my noodles/rice right in the crock pot? I love to cook, but am always looking for shortcuts! Thanks! 🙂
I wouldn’t use raw ground beef in the recipe if you’re going to put it in the slow cooker. It won’t give you an opportunity to drain away the grease like if you cooked it on the stove top. I’m just not sure about adding the noodles in raw. In theory, it seems it would work, but I’ve never tried it that way. If you do try it, please come back and let me know how it turns out.
Dori Wilson
Hi! I love me some beef stroganoff. 🙂 Of course what I will share with you is not the quick way, but the taste is amazing. I did everything in my electric skillet (which makes it easy). I browned my stew meat and used:
2lbs lean stew meat (of your choice)
1 TBLSP minced garlic (or more depending on your taste)
1 medium minced onion
1/2 stalk celery, diced
1 whole Portabella mushroom (cap), cut up (more if you like)
1/4 C. red bell pepper, diced
Enough coarse ground Kosher salt, to taste
Enough mill ground black pepper to taste
Dash of Worcestershire
Dash of Frank’s red hot sauce
1/2 stick of (real) butter
2C sour cream
1/2 C mayo
1 PKG wide egg noodles (Boil while prepping the meat mixture & set aside)
I usually do not measure anything, I taste as I go! lol
Sautee the meat & spices in the butter until everything is cooked down a little, and the meat is browned. I added 2 cups of hot water, then I added the Worcestershire, & hot sauce. Mix yourself a little cornstarch to thicken everything. Once thickened, add your sour cream. I use 2 cups here. Next add about 1/2 C mayo. 🙂 Let that mess cook for about 15 minutes on medium- low heat, then add pre-cooked egg noodles & simmer for another 10 minutes. Yeah this takes a little work, but oh my what a warm & wonderful flavor!! My husband said that HAVE to make it this way from now on .
Dana McManus
Stacey, I have made this several times since I found your blog, and each time it’s a hit! Thanks for this recipe. So easy, and tastes great!! It’s my go-to when guests come over. 🙂
Dana, your comment made my day! I love it when folks come back to let me know how recipes turned out, but this one put me over the moon!
Dana McManus
There’s a reason I’ve bookmarked this page. This stuff is just too good. Making it again right now, for the zillionth time since I found your blog. Still knocks em out! 🙂
I just love hearing that!!
Amanda
I just found this website & so far am quite impressed. This beef stroganoff sounds perfectly quick & easy – just what I need as a very busy mother of 5! My very picky children will not eat anything with mushrooms in it. Is there something else I could substitute for the cream of mushroom soup?
Hi Amanda! Welcome!! You’re welcome to give this a try with something like cream of celery or even cream of chicken.
Shannon
I have kids that do not like mushrooms either, so if I have a recipe that calls for mushroon soup, I take my metal mesh strainer and strain out the mushrooms and all you’re left with is the “soup”. They never know the difference.
Great idea!
Hannah
While I am a several-months subscriber to your Facebook feed (what is these days the most efficient route for me to keep up with websites worth tracking – yours among them!), and while I have over time added many of your recipes to the “must try” pile, this is the first Southern Bite recipe I have actually attempted, shame on me. Needless to say, between the hearty, creamy, flavorful results – not to mention the hands-off cooking! – this stroganoff made a great first impression and we’ll be inviting it back to our table again and again. Thank you for making the world a more delicious place! 🙂
You are so sweet, Hannah! Thanks you and I’m so glad you enjoyed the stroganoff!
Susan Davis
Hey there!
I just wondered over from Christy’s leftover ham post over on Southern Plate. The ham and cheese bread looked so good I just had to see what else y’all had cooking up over here!
I’m wondering if I could make this with ground beef instead of stew meat? I’ve got all the ingredients to make this except for the stew meat, but I’ve got a whole freezer full of cooked ground beef!
Thanks!
Absolutely! If the ground beef is already cooked, then you can just do this stove top and save a LOT of time! Let me know how it turns out! 🙂
deborah
LOVE LOVE LOVE this recipe!!! ive used it several times!! family loves it
Wonderful, Deborah! I’m so glad y’all have been enjoying it!
Casey
I made this last night and LOVED it! I made mine with the whole wheat egg noodles-I didn’t care for those, but that had nothing to do with the Stroganoff-sometimes I like the whole wheat noodles and sometimes I don’t. Have you ever tried this with rice? I thoguht I might try that next time:)
That’s fantastic! I’m so glad you enjoyed it. I’m the same way with whole wheat pasta – some of it I like, most of it I don’t! Ha! Actually, we actually do it with rice sometimes. White rice and brown gravy is one of my favorite combinations, so I really enjoy it that way. Thanks for letting me know how it turned out!
Judy
How do u fix it with rice do u add rice to crock pot also an can u cook it on high an for how long
You would need to cook the rice separately and just serve it over. You can cook this one high for about 4 hours.
Sarah
It was great. My picky 19 month old daughter even loved it! Thanks for the recipe!
Sarah
I just added this to my grocery list. I can’t wait to try it!
Wonderful, Sarah! Please come back and let me know how it turns out for you.
Lyle Von D
I came across your page this evening. After reading your “Slow Cooker Beef Stroganoff” recipe I think it will be something I try very soon.
Thanks for the recipes
Lyle Von D
Lyle – Welcome to Southern Bite! Do try the stroganoff, it’s delicious! And be sure to let me know how it turns out! Love to hear back from my readers!
Claire @ Claire K Creations
You have to love a recipe that cooks itself. Where would we be without slow cookers? This looks delicious.
Exactly! I sure do love mine. The crock got broken during washing one day and I went online to order a replacement one. After them being out of stock for two months, I just went out and bought another one. Can’t live without it!