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I am always on the lookout for dinners I can prep the night before (or the morning, if I have a quick moment while I’m helping my kids with our homeschooling) – and need dinners that can fill up my starving teenagers on a budget. My kids love creamy noodle dishes, and I love making them my secret busy-night weapon – my tried and true Slow Cooker Beef Stroganoff!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How To Make Slow Cooker Beef Stroganoff
This recipe is mostly prep and dump into a crock pot – but I’m adding some background on what each ingredient does (so you can feel epowered to add or change anything!) and give some tips so it comes out perfectly.
Slow Cooker Beef Stroganoff Ingredients
To make this recipe, we will need the following ingredients:
- 1 1/2 Pounds Ground Beef (85/15 Blend): The hearty, savory base of the dish. The 85/15 blend (85% lean, 15% fat) provides enough richness and flavor without being too greasy.
- 1 Cup White Onion, Finely Diced: Adds a sweet, aromatic depth to the dish. Onions form part of the savory foundation and balance the richness of the beef.
- 3 Cloves Garlic, Minced: Infuses the sauce with sharp, savory, and slightly spicy flavor. Garlic deepens the overall flavor profile and complements the beef.
- 1 Pound Baby Bella Mushrooms, Sliced: Brings earthy, meaty flavor and texture. Mushrooms absorb and enhance the savory sauce while adding umami richness.
- 2 Tablespoons Worcestershire Sauce: Provides a complex blend of tangy, savory, and slightly sweet notes. It deepens the beefy flavor and enhances the umami quality of the dish.
- 1 Tablespoon Dijon Mustard: Adds a slight tanginess and a touch of sharpness to balance the creaminess. It also brightens the overall flavor. (This is optional – I never use in mine since I am allergic to mustard, but my family prefers it with mustard.)
- 1 Teaspoon Smoked Paprika: Contributes mild smokiness and a hint of sweetness, adding warmth and a subtle complexity to the sauce.
- 1 1/2 Teaspoons Salt: Essential for seasoning the meat and sauce, enhancing all the flavors in the dish.
- 1/2 Teaspoon Black Pepper: Adds mild heat and earthy sharpness, rounding out the savory and creamy elements.
- 1 Cup Beef Broth: Forms the liquid base of the sauce, providing beefy richness and allowing all the flavors to meld together during slow cooking.
- 4 Ounces Cream Cheese, Softened: Creates a luscious, creamy texture and adds slight tanginess to the sauce. It helps thicken and enrich the stroganoff without making it heavy.
- 1 Tablespoon Cornstarch + 1 Tablespoon Water: A slurry used to thicken the sauce at the end of cooking, ensuring the sauce coats the noodles beautifully without becoming watery.
- 12 Ounces Wide Egg Noodles: Traditional for stroganoff, these tender, hearty noodles soak up the creamy sauce and make the dish a complete, comforting meal.
- 1/2 Cup Sour Cream: Adds creaminess, a tangy finish, and slight acidity that balances the richness of the beef and mushrooms. It’s a classic component of traditional stroganoff.
- Fresh Parsley, Chopped: Provides a fresh, bright herbal finish that cuts through the richness and enhances presentation with a pop of color.
Slow Cooker Beef Stroganoff Instructions
Once you’ve gathered your ingredients, we will use the following process:
Brown Beef
Cook the beef in a large skillet over medium heat until it is browned and mostly cooked through. Remove any extra fat from the skillet before transferring.
Add Beef & Vegetables
Scoop the beef into the slow cooker. Add in the diced onion, garlic, sliced mushrooms, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper and beef broth. Stir all the ingredients together gently until just combined.
Cook Beef & Mushrooms
Place the lid on the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
Add Cream Cheese & Slurry
30 minutes before servings, cube the cream cheese and place it into the slow cooker. Add in the cornstarch slurry and mix everything together gently. The cream cheese will begin to melt.
Season & Cook
Do a taste test and adjust the seasoning if you would like. Cover and cook for 20 more minutes.
Prep Noodles
Bring a large pot of water to a boil and cook the egg noodles according to the instructions on the package.
Add Noodles & Sour Cream
Turn the slow cooker off. When the noodles are cooked to al dente, place them in the slow cooker along with the sour cream.
Mix
Gently fold everything together.
Serve & Enjoy!
Serve right away with a sprinkle of fresh parsley.
Tips and Tricks For Perfect Slow Cooker Beef Stroganoff
Brown the Beef First: While technically optional, browning beef first will keep ground beef easy to crumble for the right texture so you don’t get a brick.
Searing Adds Flavor: Browning the ground beef before adding it to the slow cooker develops deep, savory flavor through caramelization (the Maillard reaction).
Drain Excess Fat: After browning, drain excess grease to prevent a greasy finished sauce.
Cook the Onion, Garlic, and Mushrooms Briefly: Sauté them in the same pan after browning the beef. This step unlocks extra sweetness and umami, ensuring your stroganoff has a rich, layered flavor.
Add Worcestershire, Dijon, and Paprika Early: Adding these flavor boosters early gives the beef time to absorb their tangy, savory, smoky notes as it cooks.
Don’t Overdo the Broth: Slow cookers trap moisture, so you don’t need a ton of liquid. Stick to the recipe’s broth amount to avoid a soupy stroganoff.
Use a Cornstarch Slurry at the End: If your sauce seems too thin after slow cooking, stir in a cornstarch and water slurry to thicken it before adding dairy ingredients.
Cream Cheese and Sour Cream Go Last: Stir them in during the last 15–20 minutes of cooking. This prevents curdling and keeps the sauce silky smooth.
Boil Noodles Separately: Cook egg noodles on the stovetop just before serving, rather than in the slow cooker. This keeps them from becoming mushy and overcooked.
Taste the Sauce: After adding sour cream, taste and adjust seasoning. You might need a little more salt, pepper, or Worcestershire to brighten the flavor.
Don’t Overcook the Mushrooms: If you prefer firmer mushrooms, add them halfway through slow cooking instead of at the beginning.
Add Chopped Parsley Just Before Serving: Fresh parsley brightens the dish, adds a pop of color, and balances the richness of the sauce.
My Pro Tip
Turkey & Stew Meat Variations
Ground Turkey: A leaner, lighter option. Cook ground turkey using the same method.
Stew Meat: For a heartier version, use cubed beef stew meat — just increase the cook time to ensure it’s tender.
FAQs
Yes! Slow cooking will safely cook the meat through. However, browning it first in a skillet adds rich, savory flavor from caramelization.
No, but sautéing them first enhances their flavor and keeps them from releasing too much water in the slow cooker.
Absolutely! Stroganoff tastes even better the next day. Cool completely, then refrigerate for up to 4 days. Reheat gently to preserve the creamy texture.
Yes. If you’re short on time:
Low: 6–8 hours
High: 3–4 hours
But low and slow usually gives more tender results, especially for beef.
Stir in a cornstarch slurry (1–2 teaspoons cornstarch + cold water) about 30 minutes before the end of cooking. Or, you can let the sauce reduce uncovered on high for 15–30 minutes if it’s too thin.
Beef Stroganoff: Use chuck roast, stew beef, or top sirloin—cuts that get tender with long, slow cooking.
Chicken Stroganoff: Use boneless thighs for juicy results, or breasts if you prefer leaner meat.
Meatless Option: Use mushrooms (cremini or portobello) for a hearty vegetarian version.
Slow Cooker Beef Stroganoff
Ingredients
- 1 ½ pounds ground beef, 85/15 blend
- 1 cup white onion, finely diced
- 3 cloves garlic, minced
- 1 pound baby bella mushrooms, sliced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch + 1 tablespoon water
- 12 ounces wide egg noodles
- ½ cup sour cream
- Fresh parsley, chopped
Instructions
- Cook the beef in a large skillet over medium heat until it is browned and mostly cooked through. Remove any extra fat from the skillet before transferring.
- Scoop the beef into the slow cooker. Add in the diced onion, garlic, sliced mushrooms, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper and beef broth. Stir all the ingredients together gently until just combined.
- Place the lid on the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
- 30 minutes before servings, cube the cream cheese and place it into the slow cooker. Add in the cornstarch slurry and mix everything together gently. The cream cheese will begin to melt. Do a taste test and adjust the seasoning if you would like. Cover and cook for 20 more minutes.
- Bring a large pot of water to a boil and cook the egg noodles according to the instructions on the package.
- Turn the slow cooker off. When the noodles are cooked to al dente, place them in the slow cooker along with the sour cream. Gently fold everything together.
- Serve right away with a sprinkle of fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
