Slow Cooker Beef Stroganoff has tender beef strips, and a rich, creamy sauce over egg noodles. This classic recipe is a family favorite, without the “cream of” soup. Crock pot beef stroganoff is an easy to make slow cooker dump and start recipe.
Slow Cooker Beef Stroganoff
When it comes to a classic family meal, beef stroganoff is a delicious and hearty choice. My family all love this yummy stroganoff!
Some slow cooker recipes aren’t able to be cooked all day. This one can! I just cut the beef chunks a little larger, and then let it cook on Low for 8 hours.
Which cut of beef works best for stroganoff?
You can use just about any tender cut of beef for making beef stroganoff. Sirloin, tenderloin, and even a chuck roast, cut into 2″ or 3″ strips work very well.
Why don’t you use cream of mushroom soup?
I do, sometimes. I have a quick version that uses cream of mushroom soup. I wanted to share my more traditional recipe with you.
This version is creamy and flavorful. You won’t even miss the soup!
What can I do to make this healthier?
- There are some ways to lighten this beef stroganoff recipe up.
- Replace the sour cream with Greek Yogurt.
- Use a lighter version of cream cheese.
- Use a leaner cut of beef.
- Serve with vegetables or brown rice in place of the pasta.
What can I serve with slow cooker Beef Stroganoff?
Since this is such a filling meal, I suggest a light vegetable side dish or a small salad. Something like a tangy sautéd cabbage would be good, too.
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If you make this yummy crock pot beef stroganoff recipe, please leave me a comment below. Let me know how you liked it!
Slow Cooker Beef Stroganoff has tender beef strips, and a rich, creamy sauce over egg noodles. This classic recipe is a family favorite, without the "cream of" soup.
- 2 lbs Beef Sirloin Steak, cut 1/2 inch thick (or chuck roast)
- 1 Onion, chopped
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- ½ tsp Pepper
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 4 cloves Garlic
- 2 Tbsp Worcestershire Sauce
- 3 tsp Dijon
- 2 tsp Low Sodium Beef Bouillon (I like Better Than Bouillon®)
- 2 ½ cups Beef Broth, low sodium
- 6 oz Cream Cheese, room temperature, cut in chunks
- 1 cup Sour Cream
- 12 oz Egg Noodles, cooked
Spray the crock of your slow cooker with cooking spray. Then add the beef and onion. Sprinkle the salt, pepper, and garlic powder and onion powder over it.
Add the garlic, Worcestershire sauce, dijon. Stir well.
Dissolve the bouillon in the beef broth, Pour it over the meat mixture.
Cook on Low for 8 hours.
Add the cream cheese and stir to melt and combine. Place the lid back on.
Cook the pasta to al dente. Drain, but don't rinse.
In a bowl, add the sour cream. Then scoop out some of the hot liquid/sauce from the crock, and stir into the sour cream. Then add another scoop and stir. Then add the mixture into the crock with the beef (this process tempers the cold sour cream so it doesn't curdle when added to the hot liquid in the crock.).
Add the noodles to the crock and gently stir.
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