Grab your Crock-Pot and make this Slow Cooker Beef Stroganoff for dinner tonight. You will find tender beef tips, onions, mushrooms, all in a creamy sauce. Serve over egg noodles for an easy family favorite meal.
Slow Cooker Beef Stroganoff
Fall is not too far off and that means I will be making many Crock-Pot meals to share with all of you here on my blog. Quick meals that can be made in the slow cooker are always perfect for our busy family. I prep my meal early in the day and then slow cook it all day.
Beef Stroganoff happens to be one of my go to meals during busy weeknights. If you are looking for an Easy recipe, this is it! The dish is creamy, filling, and so comforting. My entire family loves it. With just a little bit of prep, your slow cooker you can have this dish cooking while you go about your day. The prep is minimal and the results from slow cooking are amazing.
You can make Beef Stroganoff on the stove top but I like cooking it in the slow cooker. Slow cooking the beef really allows the meat to be oh so tender. My recipe uses cream of mushroom soup. Sure, you can find recipes for how to make Slow Cooker Beef Stroganoff with no cream of soups but I like to keep my recipes quick and simple. To make this recipe without the canned soup, you could make Homemade Cream of Mushroom Soup. I have done that in the past when I am not needing a quick and easy dinner.
A few of my kiddos despise mushrooms. I usually slice our mushrooms as big as I can so they can pick them all out easily. This makes the dish a bit more kid friendly. But, they love the creamy sauce and never notice the mushrooms from the soup. If your family is really picky about mushroom flavor, you can make without cream of mushroom soup. Just substitute in a cream of celery soup instead of the cream of mushroom.
I used our large 6 qt slow cooker for this recipe. Mine has a cast aluminum insert so I can just brown my meat right in the Crock-Pot. If you have a basic ceramic insert, you will need to brown your meat on the stovetop which is very quick and easy. You will just have an extra dish to clean up, it will have no effect on the overall recipe.
I used a chuck roast for our Slow Cooker Beef Stroganoff. Are you wanting to know what kind of meat to use to make Beef Stroganoff? Since this recipe uses the slow cooker, you can use a less tender cut of beef. I have used precut stew meat, you could even use a round or rump roast cut into cubes. The longer your meat slow cooks, the more tender it will become.
Some make Beef Stroganoff without sour cream. I know that many make it with cream cheese instead. We make our recipe with sour cream. My husband is not much of a fan of sour cream but really likes the flavors in the beef stroganoff sauce. If you prefer to use cream cheese, go ahead. You could additionally use low fat sour cream if you are watching your calorie intake.
INGREDIENTS TO MAKE SLOW COOKER BEEF STROGANOFF
3/4 cup Flour
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
4 tbsp Butter
1 1/2 – 2 lb Chuck Roast cubed
1 Onion, diced
8 oz sliced Mushrooms
2 cup Beef Broth
2 tbsp Worcestershire sauce
1 can (10.5 oz) Condensed Cream of Mushroom Soup
1 cup Sour Cream
1 lb cooked Egg Noodles
HOW TO MAKE BEEF STROGANOFF IN CROCK-POT
In a small to medium bowl, whisk together flour, salt, pepper and garlic powder. Set aside.
If your slow cooker has searing or browning feature, melt butter in slow cooker on this setting. If not, melt butter in large skillet over medium heat.
Toss meat cubes in flour mixture to coat. Shake off excess and brown on all sides.
If using separate skillet, return meat to slow cooker.
Add onions, mushrooms, broth, Worcestershire and soup.
Stir, cover and cook on low for 5 hours.
Add sour cream and stir. Leave uncovered and cook additional 30 minutes.
Serve over egg noodles.
Slow Cooker Beef Stroganoff
- 3/4 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 4 tbsp Butter
- 1 1/2 - 2 lb Chuck Roast cubed
- 1 Onion diced
- 8 oz sliced Mushrooms
- 2 cup Beef Broth
- 2 tbsp Worcestershire sauce
- 1 can 10.5 oz Condensed Cream of Mushroom Soup
- 1 cup Sour Cream
- 1 lb cooked Egg Noodles
- In a small to medium bowl, whisk together flour, salt, pepper and garlic powder. Set aside.
- If your slow cooker has searing or browning feature, melt butter in slow cooker on this setting. If not, melt butter in large skillet over medium heat.
- Toss meat cubes in flour mixture to coat. Shake off excess and brown on all sides.
- If using separate skillet, return meat to slow cooker.
- Add onions, mushrooms, broth, Worcestershire and soup.
- Stir, cover and cook on low for 5 hours.
- Add sour cream and stir. Leave uncovered and cook additional 30 minutes.
- Serve over egg noodles.