This beef stroganoff version is a simple slow cooker meal that results in tender beef and a rich golden mushroom and onion sauce served over cooked egg noodles, rice, or mashed potatoes.
The next time you are looking for an easy-to-make slow cooker meal that takes hardly any time to prepare, try my beef stroganoff recipe. It can be prepared in only about 10 minutes, can use a variety of different meat cuts, and lets your slow cooker do the hard work for you!
While traditional stroganoff recipes require sour cream, this one uses cream cheese to create a tender beef in a rich and savory golden mushroom and onion sauce. Serve it over noodles or mashed potatoes for a complete and comforting meal.
In a rush? I also provide instructions on how to prepare the same meal using your stovetop for a simple yet quick weeknight meal the whole family is sure to enjoy.
Ingredients For Slow Cooker Beef Stroganoff
- Golden Mushroom Soup – While I am a big fan of homemade cream of mushroom and chicken soups, I typically just use the store-bought golden mushroom soup. (It’s actually one of my favorite condensed soups, and one I use in my Angel Chicken Pasta.)
- Beef Broth – The sauce is a bit thick on its own when just using the condensed soups, so I like to add a bit of beef broth to the mixture. If you don’t have that, you can use either white wine or simply water.
- Worcestershire Sauce – Even though I still can’t pronounce it correctly, the Worcestershire sauce adds a great depth of flavor to the creamy sauce!
- Onion – The onion, combined with the rest of the sauce ingredients, is a great complement to the beef.
- Garlic – I am a garlic-lover, so of course my stroganoff recipe has to have some added! Always measure garlic with your heart.
- Stew Meat – This cut of meat is very easy to get and is often very reasonably priced. Since the meat is cooked low and slow, it tenderizes and almost melts in your mouth. I list some other meat variations below.
- Cream Cheese – Some beef stroganoff recipes call for the use of sour cream, but I prefer using cream cheese for a richer flavor profile. Start by using softened cream cheese. It is hard to get it to mix in easily with the rest of the sauce ingredients if it is too cold. You’ll wind up with a chunky sauce, and no one wants that!
Ingredient Swaps Or Additions
Beef – If you don’t have access to already cubed stew meat, you can use other cuts as well, or make your own. One of the best-tasting swaps, in my opinion, is sirloin or ribeye steak for a really tender and decadent protein source. However, using steak comes with a price tag. You can also cut up a chuck roast to toss in there as well. Since the meal is cooked slowly, the chuck roast will tenderize and be a perfect swap.
Another option that is much cheaper and easier to get ahold of is using ground beef. Use two pounds of ground beef, but instead of adding it raw to the slow cooker, go ahead and pre-cook it until it is browned. Drain off any excess fat before adding it to the slow cooker. Ground beef is also perfect if you want to make this in your skillet instead of a slow cooker.
Mushrooms – I do not typically add mushrooms to this recipe. Why? Because I often don’t have them on hand, and because my son isn’t really fond of them. However, the addition of any type of sliced mushrooms would be fantastic in the recipe.
Cremini, button, or portabella would all work great. Canned mushrooms also work well, just drain well before adding them at the beginning of the cooking time.
Cream Cheese – Traditional beef stroganoff recipes call for the use of sour cream. It makes the sauce so much richer and creamier. However, feel free to use sour cream or even plain Greek yogurt instead for a slightly healthier version. Either will add a nice tangy flavor to the recipe and make for a thinner sauce.
Instructions For Slow Cooker Beef Stroganoff
In a 3-quart slow cooker, add the golden mushroom soup, beef broth, and Worcestershire sauce. Use a whisk or even a handheld mixer to blend the ingredients together until they are nice and smooth.
This is the slow cooker I have, Crockpot Manual 3-Quart Slow Cooker (Product Link). There is nothing fancy about it, but it has worked well when I need a smaller slow cooker to handle meals like this (or to keep items like homemade mashed potatoes warm).
Next, if you are using a type of meat that needs to be cut up, do that process now. Cut the meat into 1-inch cubes and toss them into the slow cooker. If you are using ground beef, go ahead and brown the meat now. Drain off any excess fat before adding it to the slow cooker.
In addition to the meat, toss in the diced onion and minced garlic. Give everything a good stir to make sure the meat is fully coated in the sauce. Cover and allow the beef stroganoff to cook on low for about 8 hours.
About 30-45 minutes before you are ready to eat, add your softened cream cheese and mix well. If the cream cheese isn’t softened fully, you might wind up with bits of cream cheese throughout. The sauce should be creamy and light golden in color when it is well mixed. Place the lid back on the slow cooker and continue cooking to fully heat the sauce.
While the stroganoff is finishing up, get your egg noodles, mashed potatoes, or rice prepared. When the time is up, serve the beef stroganoff over whatever you prefer and enjoy! Store any leftovers in an airtight container in your refrigerator.
Cooking Alternative
If you are in a rush and don’t want to use your slow cooker, you can make this same simple beef stroganoff recipe in a large 12-inch skillet or in a Dutch oven instead.
However, there is a change you need to make, and that is to use a tender cut of beef like a sirloin steak or beef tenderloin. Stew meat or cut up chuck roast won’t have enough time to tenderize if cooking in your skillet this way. Ground beef is also perfect for skillet cooking since you have to cook the beef ahead of time anyway.
If you are cooking the beef stroganoff in a skillet, start by cooking your meat thoroughly. (If using ground beef, drain out any excess fat.) While the beef is cooking, mix together the golden mushroom soup, beef broth, softened cream cheese, and Worcestershire sauce in a medium-sized bowl. Once creamy, set aside until the beef is done cooking.
When the beef is almost browned, add in the diced onions and sliced mushrooms (if using). Allow them to soften, stirring frequently. Next, add in the minced garlic and cook for 1 to 2 minutes or until fragrant.
Turn down the heat and add the sauce you already prepared. Once the sauce is heated through, it’s ready for serving over cooked egg noodles or mashed potatoes.
Commonly Asked Questions
Can I use sour cream instead of cream cheese? Yes, beef stroganoff is traditionally made using sour cream. It will give the sauce a tancy, lighter feel. Sour cream tends to not reheat as well as cream cheese, so you might have some separation. Use about one cup of sour cream when swapping.
What about using Greek yogurt? Just like you can swap out the cream cheese for sour cream, you can do the same with plain Greek yogurt. It will change the flavor of the sauce slightly. Use about one cup of Greek yogurt when swapping.
What can I swap the beef broth for? If you don’t have any beef broth on hand, you can also use white wine or even just plain water work well.
Can I freeze this simple crockpot beef stroganoff? Since I used cream cheese instead of sour cream, this recipe is a bit more stable, and it can be frozen for around 3 months. Just keep in mind that the texture might change slightly when reheating.
What to serve beef stroganoff with? I prefer cooked egg noodles, but you can also serve this over homemade mashed potatoes or even rice. There really is no right or wrong answer; You just want something that you can enjoy that thick, creamy sauce with.
More Slow Cooker Recipes
For other great slow cooker recipes to try, especially for those busy weeknights, try:
- Mississippi Pot Roast
- Pulled Pork With Dry Rub
- Mom’s Chicken & Noodles
- Carnitas
- Creamy Pot Roast
- Shredded Taco Salsa Chicken
Until next time, thanks for stopping by!
– Chelsea
*This post may contain affiliate links. These are products I have used personally and highly recommend. As an Amazon Associate, I may earn a small commission from qualifying purchases if you purchase items through my links. These links and the ads on this page help to support my family and our semi homestead, so Thank You!
Crockpot Beef Stroganoff
Ingredients
- 2 cans cream of golden mushroom soup
- ½ cup beef broth
- 3 tbsp worcestershire sauce
- ½ cup onion, chopped
- 1 to 2 cloves garlic, minced
- 2 lbs stew meat, cubed
- 8 ounces cream cheese (or 1 cup sour cream/Greek yogurt)
Instructions
- Add the golden mushroom soup, beef broth, and Worcestershire sauce to a 3-quart slow cooker. Use a whisk to blend until smooth.
- Next, if you are using a type of meat that needs to be cut up, do that process now. Cut the meat into 1-inch cubes and toss them into the slow cooker. If you are using ground beef, go ahead and brown the meat now. Drain off any excess fat before adding it to the slow cooker.
- Also add in the diced onion and minced garlic. Stir until everything is well coated. Cover and cook on low for 8 hours.
- About 30-45 minutes before you are ready to eat, add the softened cream cheese and mix well. Place the lid back on the slow cooker and continue cooking to fully heat the sauce.
- Meanwhile, prepare your cooked egg noodles, mashed potatoes, or rice.
- Serve the beef stroganoff over whatever you prefer and enjoy! Store any leftovers in an airtight container in your refrigerator.
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