This Crock Pot Beef Stroganoff is so easy, ultra-creamy, and makes the perfect hearty and cozy meal for those cold winter nights. This slow cooker version of a classic is made without cream of “x” soup and the beef is cooked low and slow, resulting in an extra tender texture.
This crock pot beef stroganoff recipe reminds me of my childhood because my mom used to make a very similar beef stroganoff recipe!
As I’ve mentioned before, I was a super picky eater as a kid. First, I hated beef stroganoff entirely. Later, I would eat the beef but I wouldn’t go near the noodles. Then, I would go nuts over the noodles but wouldn’t touch the beef with a 10-foot pole. EVENTUALLY, I learned to like everything together. 😉
What does stroganoff mean?
Stroganoff is a popular term in the cooking world often referring to a dish made up of a central ingredient (usually meat) cooked with a sauce that contains sour cream.
It often is served over noodles but technically doesn’t have to be for it to be considered a stroganoff! It’s also delicious served over mashed potatoes.
For my crock pot beef stroganoff, I took the basic idea of my mom’s recipe but swapped out a few of the ingredients. I traded canned cream of mushroom soup for broth, milk, and fresh mushrooms. Then, instead of using packaged onion soup seasoning, I made my own, super easy spice mix!
- Beef Broth, Skim Milk, and White Wine – all three are used to replace the canned soup in this recipe! I use skim milk but you can definitely use a different type of milk as well.
- Salt and Pepper – brings out the other flavors in this stroganoff recipe.
- Onion Powder, Parsley Flakes, Celery Seed, and Paprika – a delicious, homemade “onion soup” spice blend that adds so much flavor. Feel free to use the packaged variety, but you may need to adjust the salt.
- Unsalted Butter – adds flavor depth.
- Sliced Mushrooms and Yellow Onion – soak up the flavor of the broth and white wine and add texture.
- Round Steak – cubed and cooked to perfection. This is the “classic” steak used for most beef stroganoff recipes.
- Flour – helps to thicken the stroganoff making it extra creamy.
- Sour Cream – it’s not stroganoff without sour cream. It adds just the right amount of tang!
- Egg Noodles – the traditional pairing for stroganoff. The noodles are hearty which hold up beautifully with the hearty sauce.
If you’d like to keep this dish alcohol free, feel free to replace with milk or even white grape juice! If you can have alcohol, I highly recommend keeping it, because it adds a nice acidity and flavor to the dish.
How to make beef stroganoff in a crock pot
My mom’s original recipe had to bake in the oven for three hours. Instead of turning on the hot oven, just throw everything into your crock pot instead!
- Cut your steak.
- Use a whisk to mix together broth, milk, white wine, and seasonings into your greased crock pot.
- Stir in butter, mushrooms, onion, and steak. Cook on LOW for 8 hours or HIGH for 4 hours.
- Use a whisk to mix together additional broth, flour, and sour cream into a small bowl.
- Pour mixture into the crockpot and cook UNCOVERED for an additional 30 minutes.
- Serve over egg noodles and enjoy!
The broth, flour, and sour cream create a “roux” of sorts, which helps to thicken the sauce. That’s why we also cook this uncovered for the last 30 minutes of cook time.
What beef to use for beef stroganoff
There are a variety cuts of beef you can use for beef stroganoff:
- Round steak: this isn’t the most tender cut of beef, but it is cheap. Cooking this low and slow in lots of liquid help make this a little more tender. This is what we’re using today!
- Beef stew meat or chuck roast are similar.
- Sirloin steak: slightly more tender, slightly pricier.
- Ribeye steak: the most tender option, but also the priciest. I don’t recommend spending the money on it. I personally think of beef stroganoff as a budget-friendly humble dinner option that doesn’t need a high price meat.
Whatever you use, make sure it’s cut into 2-inch cubes to ensure doneness and tenderness.
How to thicken beef stroganoff
If your beef stroganoff is too thin, you have a few options to thicken it:
- Cook for a bit longer with the lid off. This helps some of that extra liquid evaporate.
- Stir in extra sour cream. You may need to adjust seasonings if it becomes too tangy.
- Serve with a slotted spoon.
If your beef stroganoff is still too thin of a consistency for your liking, you can try whisking in a little more flour. I only recommend this as a last resort, because too much can make the sauce clumpy with an unpleasant raw flour taste.
Keep in mind, this sauce does thicken as it cools and the noodles soak up a lot of the liquid!
Can i substitute greek yogurt for sour cream in beef stroganoff?
Greek yogurt makes a great substitute for sour cream. If you want to lighten this recipe up a bit, try replacing equal parts plain Greek yogurt for the sour cream. Full fat or light plain greek yogurt will both work.
It won’t be quite as creamy, but it will still be delicious.
What to serve with crock pot beef stroganoff
I love to cozy up with a generous helping of this crock pot beef stroganoff served over egg noodles or mashed potatoes and a glass of white wine! If you’re interested in pairing some side dishes with this recipe, here are some suggestions:
It’s also delicious with a side of warm garlic bread or hearty multi-grain roll!
What would you serve with this crock pot beef stroganoff? Let me know in the comments below!
How to store
This beef stroganoff can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
Store the noodles separately in the fridge. I do not recommend freezing noodles.
How to safely Thaw & reheat stroganoff
When you’re ready to re-heat leftovers, keep in mind that bacteria can collect on the beef if done incorrectly. Here are some tips for safely thawing and re-heating your stroganoff:
- Place frozen beef stroganoff in the fridge overnight or until completely thawed. This is the safest way to thaw because the beef and sauce can thaw over a longer period of time without ever reaching dangerously warm temperatures.
- For a quicker option, put the frozen leftovers into a sealed ziplock baggie, then fully submerge it in a large bowl full of cold water until the sauce and beef are both fully thawed. Be sure to change the water every 20 minutes, to ensure that the water doesn’t get too cold or too warm.
Heat in the microwave or on the stove until warm. If the sauce is overly thick, thin with milk or white wine until the desired consistency is reached. If the sauce is thin, see tips above on how to thicken stroganoff.
Cozy deliciousness for the win!
Slow Cooker Beef Stroganoff Recipe
Equipment for this recipe
- 1/2 cup beef broth ** divided
- 1/2 cup skim milk
- 1/2 cup white wine or more milk/broth
- 2 teaspoons salt may need to lessen if you replace wine with broth
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1/2 teaspoon celery seed
- 1/2 teaspoon Paprika
- 2 tablespoons unsalted butter
- 1 (8 oz) package sliced mushrooms
- 1 yellow onion minced
- 2 pounds round steak cut into 1 inch cubes
- 1/4 cup flour
- 1 cup Sour cream
- 1 (16 oz) package wide egg noodles cooked according to package directions
- Grease crockpot with cooking spray.
- Directly in the crockpot, whisk together 1/4 cup broth, milk, white wine, salt, pepper, onion powder, parsley, celery seed, and paprika.
- Stir in butter, mushrooms, onion, and steak.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Whisk together the other 1/4 cup beef broth, flour, and sour cream.
- Stir into the crockpot and cook, UNCOVERED, for an additional 30 minutes.
- Serve over cooked egg noodles!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.