A Slow-Cooker Comfort Food Classic: Crock Pot Beef Stroganof
Beef Stroganoff is a classic dinner idea…one that I grew up eating. My recipe has evolved a little from what my mom’s version (which included ground beef and cream of mushroom soup), and it’s an easy family favorite. Made with sirloin steak, baby ‘Bella mushrooms, and a from-scratch sauce made with cream cheese, Worcestershire, and lots of other goodies, it’s a comfy-cozy dinner that the whole family loves. I serve mine over egg noodles (go the extra mile and make my Homemade Egg Noodles), but it’s equally good over rice, or even spooned across garlic bread. Yum!
What You’ll Need
The ingredients list for this recipe might look a little bit long, but you’ll notice that many of the items are seasonings and spices, which are a snap to measure and add to your Crock Pot! The main ingredients come together easily as well, with hardly any prep.
Steak: Trim away any excess fat and cut the steak into cubes.
Mushrooms: I love baby bellas in this recipe, but button mushrooms are also fine. Wash them and quarter them before using. Smaller mushrooms can be halved or left whole.
Onion: Slice the onion, or if you have picky eaters who don’t like to know they’re eating onions (real talk, mom to mom), finely mince them.
Garlic: I like to use fresh minced garlic, but garlic powder also works well in this recipe.
Salt and Pepper
Worcestershire Sauce: This helps give the sauce that “stroganoff” taste! It’s tangy, salty, and full of umami richness.
Dijon Mustard: Another key component to that classic stroganoff taste.
Beef Stock: Homemade or store-bought is totally fine.
Parsley: I use dried parsley and plenty of it, but you can chop up fresh parsley if you prefer!
Cornstarch: I find that a little bit of cornstarch really helps get the sauce satisfyingly thick. You can leave it out if you would rather not use it, though!
Water: For mixing with the cornstarch to make a slurry.
Sour Cream and Cream Cheese: I use both in my stroganoff, for the perfect balance of brightness and richness.
Egg Noodles: Curly egg noodles are one of our favorite accompaniments to beef stroganoff. Spaetzle is also great!
What is the best cut of meat to use for crock pot beef stroganoff?
That depends! In general, tender cuts of steak are recommended, and I personally use sirloin steak. However, since the steak will be simmering in the Crock Pot, you could use a tougher cut of beef as well, such as a chuck steak or round steak. The long simmer time will give it a chance to tenderize.
How to Make Crock Pot Beef Stroganoff
This recipe starts out in the slow cooker and stays in the slow cooker. That’s how easy it is. No browning, no pre-cooking, nothing! Let’s take a closer look at the process:
Layer the Ingredients in the Crock Pot. Place your steak cubes, quartered mushrooms, onions, and garlic in the bottom of your slow cooker. Sprinkle everything with salt and pepper. In a medium bowl, whisk together the Worcestershire sauce, Dijon mustard, beef stock, and parsley. Pour this mixture all over the meat and vegetables. Give it all a good stir to combine.
Slow Cook. Cover the Crock Pot, and cook the stroganoff on high for 3 – 4 hours, or until the beef is tender.
Add the Slurry and Continue Cooking. Mix together the cornstarch and water to make your slurry, and stir in the stroganoff mixture, making sure it’s thoroughly mixed in. Cover and cook for 20 more minutes.
Make It Creamy! Remove the lid again, and stir in the sour cream and cream cheese, stirring until fully incorporated and smooth. Turn the slow cooker temperature to “warm,” and cover while you make the noodles.
Cook the Egg Noodles. At this point, the stroganoff is ready, but if you want to add egg noodles, now’s the time to cook them and add them. Boil your egg noodles according to the package directions, and when they’re done, drain them and stir into the hot stroganoff mixture. Garnish with fresh parsley, if you want a pretty presentation.
Tips for Success
While this recipe is really easy as-is, I do have a couple of quick tips to share. Here are a few helpful hints to make the best beef stroganoff ever:
Serve the Noodles Separately: If you don’t want to stir the noodles directly into the stroganoff, you can spoon 1 ½ cups of the stroganoff gravy into the noodles to coat, and then spoon the meat on top to serve. This is a good idea if you have a lot of stroganoff and want to keep leftovers in the fridge. Noodles stored in the stroganoff tend to get mushy.
Add Shallots: For a special twist, try using a minced shallot instead of the sliced onion. The subtle yet pungent flavor adds a lot to this creamy main course!
Brown the Steak: If you happen to have a little extra time, browning the steak before you add it to the Crock Pot is a great idea. Bonus points for deglazing the pan with the beef broth! But again, if you just need to get dinner started, feel free to skip this step!
What should you serve with beef stroganoff? I like to serve simple sides that work well with the savory taste of the sauce and hearty beef. Here are some easy side dish ideas you can make any time!
Salad: Any green salad will go perfectly with beef stroganoff, from a simple iceberg wedge to a garden salad with tomatoes, cucumbers, and radishes. Try this easy Homemade Ranch Dressing with your salad for a tangy blast of flavor!
Garlic Bread: My kids love a piece of garlicky, buttery bread with dinner—and so do I! To take things up a notch, make this scrumptious Cheese Stuffed Garlic Pull-Apart Bread instead of regular slices!
Mashed Potatoes: If you’re one of the busy moms rocking not one, but TWO Crockpots, try making these awesome Crockpot Mashed Potatoes instead of the egg noodles! You can let them slowly cook right alongside the beef, no stovetop needed.
How to Store and Reheat Crock Pot Beef Stroganoff
To refrigerate leftover stroganoff, store in an airtight container and keep in the fridge for up to 3 days.
To freeze leftovers, place in freezer bags and store in the freezer for up to three months.
Featuring tender sirloin steak in a creamy sauce brimming with mushrooms, onion, and parsley, this Crock Pot Beef Stroganoff is a savory meat-and-noodles dinner the family will devour!
2.5 pound sirloin steam, trimmed and cubed
16 ounces baby bella mushrooms, quartered
1/2 medium onion, sliced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
1 cup beef stock
1 tablespoon dried parsley
1 tablespoon cornstarch
2 tablespoons water
1 cup sour cream
4 ounces cream cheese, room temperature
12– ounces egg noodles or spaetzle
Place steak cubes, mushrooms, onions, and garlic in the bottom of your slow cooker. Sprinkle the salt and pepper. Whisk together the Worcestershire, mustard, beef stock, and parsley. Pour this mixture on top of the meat and vegetables and stir to combine.
Cover and cook on high for 3 – 4 hours, or until the beef is tender.
Mix together the cornstarch and water. Remove the lid of the slow cooker and stir in the mixture. Cover and cook for 20 more minutes.
Remove the lid and stir in 1 cup sour cream and 4 tablespoons cream cheese, mixing until incorporated and smooth.
Turn the slow cooker temperature to warm and cover.
Boil your noodles according to the package directions. Drain and stir the noodles into the stroganoff mixture (see notes)
Garnish with more parsley if desired. Serve warm.
If you don’t want to stir the noodles directly into the stroganoff, you can spoon 1 1/2 cups of the stroganoff gravy into the noodles to coat, and then spoon the meat on top to serve.
Store airtight for up to 3 days in the refrigerator.