Slow Cooker Beef Stroganoff with tender, sliceable cuts of beef and noodles cooked together in the slow cooker with a rich creamy mushroom sauce.
How to cook Beef Stroganoff in slow cooker
Slow Cooker Beef Stroganoff is usually a dish cooked apart from the noodles using cream of mushroom soup. This beef stroganoff recipe cooks the noodles with the dish and cooks it just long enough for the dish to come together, but the beef stays tender.
Did I mention this beef stroganoff all cooks together? No cooking your egg noodles separately. It also means that those noodles taste SO GOOD. The flavors all get cooked into the pasta to make this ultra rich, creamy pasta.
Beef Stroganoff is one of our favorite meals as a family that we enjoy and the kids LOVE. Creamy mushroom pasta with tender steak and flavorful noodles that don’t use heavy cream is a total win in our house. We even enjoy Chicken Stroganoff (coming before the end of the year) and Meatball Stroganoff that you can make in just 30 minutes.
Tips for SLOW COOKER Beef Stroganoff:
- Yes, this is beef stroganoff in the slow cooker from scratch (no onion soup mix, no canned soup) but you can absolutely use them if you’d like. I’d humbly suggest using my homemade Cream of Mushroom Soup (Condensed) in addition to the sour cream.
- You can use browned ground beef instead of chuck roast and make slow cooker ground beef stroganoff if you’d like, just brown the beef in larger chunks (think like half the size of a meatball).
- You can swap chicken into this dish, I’d brown boneless skinless thighs then add them to the slow cooker and cut into pieces before serving.
- You can add in some cream cheese in addition to the sour cream or even in place if it if you’d like. If you add it in addition to the sour cream I would double the Worcestershire sauce as well.
Looking for more Slow Cooker Recipes?
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Slow Cooker Brown Sugar Garlic Chicken
- Slow Cooker Roast Beef (Sliceable!)
- Ultimate Slow Cooker Pot Roast
- Ultimate Slow Cooker French Dip Sandwiches
Looking for more mushroom recipes?
- Cheesecake Factory Pasta Da Vinci (Copycat)
- Easy Mushroom Rice
- Roasted Garlic Butter Mushrooms
- Cream of Mushroom Soup (Condensed)
Tools Used in the making of this Slow Cooker Beef Stroganoff:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Slow Cooker Beef Stroganoff
Ingredients
- 1 pound egg noodles
- 4 tablespoons unsalted butter divided
- 8 ounces crimini mushrooms sliced
- 2 pounds chuck roast
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 yellow onion thinly sliced
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1/4 cup sour cream
Instructions
Add two tablespoons of butter to a cast iron skillet on medium high heat.
Add the mushrooms and onions, and brown for 2-3 minutes before stirring.
- Add the remaining 2 tablespoons of butter.
- Salt and pepper the chuck roast and add it to the pan.
Sear on high heat for 3 minutes on each side.
- Remove the steak from the pan and cut into three inch cubes.
Add the egg noodles, mushrooms, onion, beef, beef stock and Worcestershire sauce to the slow cooker and stir.
Cook on low for 2-3 hours or until the pasta is cooked through.
At the one hour mark, stir the pasta. (Check it at 2 hours in case your slow cooker runs hotter than normal).
- Remove the beef cubes and slice thinly.
- Return to the slow cooker.
- Add in the sour cream and stir before serving.
Recipe Notes
Note: I use a thickened beef stock paste/base in place of normal beef stock. If you use a similar stock base you can double the strength of it for an even more flavorful sauce.
Was excited to make this but after multiple attempts to save the dish, it’s being tossed. The noodles were complete mush at the one hour mark, so I took out the meat, prepped a new batch of mushrooms and onions and attempted to revive the meal. The meat was super tough and wasn’t ready until about 4 hours. If my slow cooker ran hot and caused the mushy noodles, you’d think the meat would have cooked in the correct amount of time. This was a let down, and I wouldn’t recommend the recipe unfortunately.
I’m not sure exactly what’s going on. I’ve made this recipe multiple times with no issue but I’m going to retest this and make any needed adjustments so that we no longer have issues. Thanks for your patience.
My wife doesn’t eat red meat. Is there a version with chicken or turkey?
I don’t have one on the site but you can substitute with either chicken or turkey.
I so very much wanted this to be a success, however….
At the 40 minute mark, I checked the noodles (cause I saw a fair amount of “mush” in the comments, and the response of “slow cooker may run hot) so I was hyper-aware of this. I have also tried slow cooker grains and pasta before and, well mush. This time though, mush at the 40-minute mark could be the cooker, could be the noodles we may never know what I did at the first sign of my noodles becoming paste is I removed what I could (what remains will thicken the sauce). Run to store, bought more noodles, will finish beef et. al and cook the new noodles separately. I will let you all know how that turns out since this recipe has the foundations of a good stroganoff
Nevermind, too far gone to be saved, so sad I really wanted stroganoff tonight
Noodles turned to complete mush when I stirred at the 1 hour increment. Had to choke it down because I couldn’t afford to throw the whole dish away! My son was so disappointed… ?
*Will try recipe again but will boil my noodles separately next time, then mix them in right before serving.
Oh no! I would check to see if your slow cooker runs a bit hot. I’ve cooked this for as long as 3 hours before with no issue.
That’s a good idea! Make noodles separate a little under cooked and combine during the last 10 mins or so…(I have always struggled with noodles in crockpot) because the flavor is there..the only bust is the soggy noodles!!
Our noodles turned to mush. It changed the flavor of the dish. I would make again, just putting my noodles in way later.
It sounds like maybe your slow cooker runs hot. Next time, check/stir the noodles around 90 minutes. I have been able to cook mine as long as 3 hours before with no issue. Also I used a thicker, wider egg noodle.
Ummmmm… I haven’t made this yet but I’m not seeing where the homemade cream of mushroom soup is added. Am I missing something?
This recipe doesn’t require the use the soup but if you’d like to use it, add it in with the sour cream. 🙂
Got a question, what can you use instead of mushroom soup. Husband won’t eat them.
If he does’t like mushrooms, you can make this with a béchamel sauce instead. It won’t technically be stroganoff but it’ll still taste amazing. Hope this helps!
This turned out pretty well! I was worried about overcooking the noodles so I gave the stew beef chunks/onion/mushroom/broth mixture a long head start of about 4 hours. Meat was fork tender at that point, so I stirred in the noodles and they cooked quickly, in an hour (probably less, but I was too busy to check). Will make again.
by the way, mine were the extra wide egg noodles. Even with just one hour (in an already warm pot), they are well-done and the leftovers will be a tad mushy, I’d check at 30 minutes next time. Can’t imagine they’d withstand a few hours very well. I used an Instant Pot on the “normal” slow cooker setting, it is commonly believed to run cool as a slow cooker.
Thanks for the tips! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Noodles turned to mush.
Hey Laura did you stir before and once during? How long did you cook it? The noodles shouldn’t have turned to mush. How long did you cook for and at what temp? If you’d like to troubleshoot email me, contact @ dinner then dessert. com
I missed something on this recipe (100% my fault. I’m very much an amateur in the kitchen. Were you supposed to stir all the ingredients together in the slow cooker before cooking? I kept it like it was in the picture (and forgot to add the onions) but like half the noodles came out crunchy like they were never cooked. I know this was 100% my fault again, but curious what I did wrong. I love beef stroganoff so will definitely be trying this again, and love the idea of making it out without all the canned soups with MSG and other horrible ingredients. Thanks so much for all of your recipes!
Oh no! I’m so sorry, yes please stir. The reason I pictured it that way was for people to be able to see the ingredients that go into it. Stir before, during and at the end. I hope you try it again.
Why have I never done stroganoff in the slow cooker?! Great idea!
Thanks, Des!
The flavor wa amazing and very tasty…. but my noodles turned to mush and I only cooked it for 2 hours. What did I do wrong?
I’m not sure what could have happened 🙁 I’ve even cooked mine for as long as 3 hours and they were ok. The only thing I can think of is that maybe your slow cooker runs hotter or you had different noodles. I used a thicker, wide egg noodle. It could be better if you checked on the noodles at 90 minutes or 2 hours. Then if not quite cooked give it 30 more minutes.
Mine also turned to mush and the entire dish was ruined. I was so hoping this would work out based on the delicious pictures on this post!
If you’re finding it turns to mush it likely means the slow cooker is running hot. I tested it on 4 different brands of slow cookers and the timing worked. If you’re open to trying it again, check for doneness about 45 minutes to an hour before the listed time. I hope it works out for you.
I think where ppl are going wrong is that they are cooking it for 2 hours, but not on low. My crockpot has 5 settings, 4 hour high, 6 hour high, 8 hour low and 10 hour low. Then a warm setting. I put it on 10 hour low, but only for 2 hours, and my noodles are fine!!
So glad to hear, Angela!
Love the idea of cooking this all together in the slow cooker!!
Thanks, Amanda! Definitely makes the process easier!
I always cook my noodles separately. I love the idea of cooking it all together. So much more flavor!!
Yes, it really soaks it all in!
I love that you make your own cream soup, instead of canned, and I can’t wait to try this!
Thanks, Dee! Enjoy!!
i am assuming the onions go in the pan when the mushrooms do (step 2)?
Yes, they go in at the same time. Thank you for catching that miss. I’ll be sure to edit it.
How much beef base do you use? Do you make 3 c of beef stock w/ the beef base?
Would like to make your recipe. thanks
Yes, you’ll want to use the base to make 3 cups of beef stock. Sorry if that was confusing.
This is one of my kids’ favorite dishes …. except, I’ve never made it in a slow cooker! Saving this to try soon!
I love slow cooker pasta dishes – so easy and so good! This looks amazing!
Thanks, Stacey!