Slow Cooker Beef Stroganoff
Slow cooker beef stroganoff is thick and creamy with delicious chunks of tender meat that is full of so much flavor that you and your family will love as it combines stew meat, butter, onion, onion soup mix, mushrooms, cream cheese, sour cream, and cream of mushroom soup that is then served with egg noodles. It is the perfect meal to come home to after a long day of work or running errands.
Slow Cooker Beef Stroganoff
My family loves beef stroganoff, especially slow cooker beef stroganoff. It is the ultimate comfort dish that we all can agree on every single time.
It is filled with delicious chunks of meat in a rich sauce that is full of flavor. It is so easy to make, just prep in the morning and smell it cook all day long. Yum! Serve it over a nice bed of egg noodles for a nice hearty meal that will fill everyone up in no time.
For a quicker version, be sure to try our Instant Pot beef stroganoff recipe.
Ingredients
¼ cup butter
2 to 3 pounds of beef stew meat
1 cup chopped onion
Salt and black pepper, to taste
1 packet onion soup mix
1 (10.5 ounces) can cream of mushroom soup
1 (8 ounce) package of sliced mushrooms
1 tablespoon Worcestershire sauce
½ package (4 ounces) of cream cheese, cubed
1 cup sour cream
6 cups cooked egg noodles
How to Make Slow Cooker Beef Stroganoff
- In a large skillet over medium heat, melt the butter. Add the beef tips and onion, seasoning with salt and black pepper as desired, and brown on all sides. Transfer the beef to the slow cooker.
- Over the beef and onions, pour the onion soup mix and cream of mushroom soup.
- Top the soup with the mushrooms and Worcestershire sauce.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the cream cheese until melted. Then, add the sour cream and stir until blended.
- Serve the beef and gravy over the cooked egg noodles or mix the noodles in the slow cooker.
- Garnish with parsley and/or black pepper, if desired.
Tips Tricks and FAQs
- Adding parsley to the top of your beef stroganoff is optional. Feel free to omit this or use dried parsley if that is what you have on hand.
- Stew meat is available at most major grocery stores. If you can’t find it, ask the butcher and he can help you.
- If you are having trouble locating stew meat, you can use any cut of beef that you can find. Be sure to cut it in 1-2 inch chunks.
- The mushrooms of this dish can be omitted if your family is not fans of mushrooms.
Storage
This will keep in the fridge for up to 4 days when stored in an airtight container.
This dish does not freeze well because of the dairy and the noodles.
Reheating
When it comes to reheating this dish you will want to take the desired amount and heat it up on a microwaveable safe plate or on the stove. Heat to your desired temperature.
Can you make this in the instant pot?
Yes, you can make it in the instant pot. For details, visit our Instant pot beef stroganoff recipe to enjoy beef stroganoff in just 30 minutes.
Slow Cooker Beef Stroganoff
Slow cooker beef stroganoff is thick and creamy with delicious chunks of tender meat that is full of so much flavor that you in your family will love as it combines stew meat, butter, onion, onion soup mix, mushrooms, cream cheese, sour cream, and cream of mushroom soup that is then served with egg noodles. It is the perfect meal to come home to after a long day of work or running errands.
Ingredients
- ¼ cup butter
- 2 to 3 pounds of beef stew meat
- 1 cup chopped onion
- Salt and black pepper, to taste
- 1 packet onion soup mix
- 1 (10.5 ounces) can cream of mushroom soup
- 1 (8 ounce) package of sliced mushrooms
- 1 tablespoon Worcestershire sauce
- ½ package (4 ounces) of cream cheese, cubed
- 1 cup sour cream
- 6 cups cooked egg noodles
Instructions
- In a large skillet over medium heat, melt the butter. Add the beef tips and onion, seasoning with salt and black pepper as desired, and brown on all sides. Transfer the beef to the slow cooker.
- Over the beef and onions, pour the onion soup mix and cream of mushroom soup.
- Top the soup with the mushrooms and Worcestershire sauce.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the cream cheese until melted. Then, add the sour cream and stir until blended.
- Serve the beef and gravy over the cooked eggs noodles or mix the noodles in the slow cooker.
- Garnish with parsley and/or black pepper, if desired.
Notes
Adapted from: Betty Crocker
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 685Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 240mgSodium: 947mgCarbohydrates: 43gFiber: 2gSugar: 6gProtein: 64g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
