Hi there, friends! Let me tell you about a recipe that has become a true lifesaver in my kitchen over the years: Crockpot Beef Stroganoff. With just five simple ingredients and a trusty slow cooker, this dish comes together so effortlessly, it feels almost magical. It’s creamy, hearty, and full of flavor—a meal that satisfies even the pickiest eaters in my family.
This recipe is perfect for busy days when you want a comforting, homemade dinner without spending hours in the kitchen. It’s one of those “set it and forget it” meals, which means more time for you to focus on what really matters—whether that’s running errands, spending time with loved ones, or just taking a well-deserved break.
The Backstory: A Recipe Passed Down
A few years ago, a sweet co-worker of mine shared her recipe for beef stroganoff made in the crockpot. I remember her saying, “It’s so easy, it almost feels like cheating!” That Sunday, I gave it a try, and let me tell you—it was love at first bite.
Now, it’s a go-to meal in our house, especially on Sundays. I love tossing everything into the crockpot before church, and when we walk through the door, the house smells amazing, and dinner is ready to serve. Over the years, this dish has also made an appearance at Christmas dinners and family gatherings, and it never fails to impress.
What Makes This Recipe So Special?
This beef stroganoff isn’t just delicious—it’s versatile and practical too. Whether you’re meal prepping for a busy week, feeding a hungry family, or hosting a casual dinner with friends, this recipe is a winner. It’s freezer-friendly, easy to double for larger groups, and customizable to suit your family’s tastes.
Ingredients: The Magic 5
Here’s everything you’ll need for this no-fuss, crowd-pleasing dish:
- 1 pound stew meat (cut into bite-sized pieces)
- 1 (10.75 oz) can cream of onion soup
(If you can’t find cream of onion soup, substitute with 1 packet of Lipton dry onion soup mix and an extra can of cream of mushroom soup.) - 1 (10.75 oz) can cream of mushroom soup
(Cream of chicken works great as a substitute if you’re not a mushroom fan.) - 8 oz egg noodles
- ½ cup sour cream
Optional:
- 4 oz can sliced mushrooms (if you like a little extra texture in your stroganoff)
Let’s Cook: How to Make Crockpot Beef Stroganoff
This recipe is as easy as 1-2-3. Here’s how you can whip up this comforting meal:
1. Prep and Combine
Start by placing your stew meat in the bottom of your crockpot. Add the cream of onion soup and cream of mushroom soup. Stir everything together to ensure the meat is coated in that creamy goodness.
2. Let It Simmer
Cover the crockpot and cook on low for 3 to 4 hours. If your crockpot runs hot like mine, 2 to 3 hours might be enough. The key is to cook the meat until it’s tender and juicy.
3. Cook the Noodles
About 20 minutes before the stroganoff is done, cook your egg noodles according to the package instructions. Drain and set them aside.
4. Finish with Sour Cream
Once the meat is fully cooked, stir in the sour cream for that signature stroganoff creaminess. If you’re adding mushrooms, now’s the time to toss them in.
5. Serve and Enjoy
Serve the beef mixture over the cooked egg noodles, or try it with rice if you prefer. Sprinkle a little parsley on top if you’re feeling fancy!
Tips for Success
- Freezer-Friendly Meal Prep:
Want to save time? Place the stew meat, cream of onion soup, and cream of mushroom soup in a freezer bag and freeze for up to 3 months. When you’re ready to cook, just toss the frozen ingredients into your crockpot and cook on low for 4 hours. Stir in the sour cream just before serving, and you’re good to go. - Thickening the Sauce:
If you like a thicker stroganoff sauce, mix 3 teaspoons of cornstarch or flour with ¼ cup of warm water to create a smooth paste. Stir this into the crockpot during the last 30 minutes of cooking. - Double It for a Crowd:
This recipe doubles beautifully. Just add an extra hour to the cooking time to make sure everything is perfectly tender.
A Little History: Where Did Stroganoff Come From?
Did you know that beef stroganoff originated in Russia in the 19th century? It’s named after the Stroganov family, who were among the wealthiest and most influential families of their time. The original dish featured sautéed beef served with smetana (a type of sour cream), and over the years, it has been adapted and beloved all around the world. I love that this hearty, comforting dish has such a rich history—it feels like a little piece of culinary tradition with every bite.
What to Serve with Beef Stroganoff
While this stroganoff is a meal in itself, adding a side dish or two can make it extra special. Here are a few of my favorite pairings:
- Egg Noodles or Rice:
The creamy sauce pairs perfectly with egg noodles or a bed of fluffy white rice. For a little extra flavor, try serving it over buttered noodles or seasoned rice. - Veggies for Balance:
Steamed green beans, roasted Brussels sprouts, or a crisp side salad with a tangy vinaigrette are great options to balance out the richness of the stroganoff. - Crusty Bread:
A slice of warm, crusty bread is perfect for soaking up every last drop of the delicious sauce.
Crockpot Beef Stroganoff
Ingredients
- 1 lb stew meat cut into bite-sized pieces
- 1 10.75 oz can cream of onion soup
- Substitute: 1 packet of Lipton dry onion soup mix + 1 extra can of cream of mushroom soup
- 1 10.75 oz can cream of mushroom soup (or cream of chicken soup)
- 8 oz egg noodles
- ½ cup sour cream
Optional:
- 4 oz can sliced mushrooms for extra texture
Instructions
Prepare the Crockpot:
- Place stew meat into the bottom of your crockpot. Add the cream of onion soup and cream of mushroom soup. Stir to combine.
Cook on Low:
- Cover the crockpot and cook on low for 3–4 hours, or until the meat is tender. If your crockpot runs hot, check at the 2.5-hour mark.
Prepare Noodles:
- While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
Add the Sour Cream:
- Once the meat is fully cooked, stir in the sour cream until well combined. If you’re using mushrooms, add them now.
Serve and Enjoy:
- Spoon the beef stroganoff over the cooked egg noodles. Garnish with parsley if desired, and serve warm.
Notes
- Freezer-Friendly: Combine the stew meat, cream of onion soup, and cream of mushroom soup in a freezer bag. Freeze for up to 3 months. When ready to cook, toss the frozen ingredients into the crockpot and cook as directed. Add sour cream before serving.
- Thickening the Sauce: For a thicker sauce, mix 3 tsp of cornstarch or flour with ¼ cup of warm water. Stir into the crockpot during the last 30 minutes of cooking.
- Double the Recipe: If doubling the recipe, increase cooking time by 1–1.5 hours to ensure the meat is tender.
Can I just say my mom adds fresh dill to it. Game changer!