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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

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.

Course Dinner
Cuisine American, Russian
Keyword crock pot beef stroganoff recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 335 kcal
Author Sandy Clifton


  • 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


  1. 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.

  2. Add the garlic, Worcestershire sauce, dijon. Stir well.

  3. Dissolve the bouillon in the beef broth, Pour it over the meat mixture.

  4. Cook on Low for 8 hours.

  5. Add the cream cheese and stir to melt and combine. Place the lid back on.

  6. Cook the pasta to al dente. Drain, but don't rinse.

  7. 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.).

  8. Add the noodles to the crock and gently stir.

  9. Serve hot.