Beef Stroganoff is a beloved dish that has warmed hearts and homes for generations. Its tender beef, savory mushrooms, and creamy sauce are the perfect combination. This classic Russian-inspired recipe is traditionally prepared on the stovetop, but it gets a modern upgrade with the convenience of a crockpot. The slow cooker method is the easiest way to prepare a rich, flavorful meal. This comprehensive guide provides a Crockpot Beef Stroganoff recipe, complete with step-by-step instructions, expert tips, variations, serving suggestions, and answers to common questions.

The history of beef stroganoff

Beef Stroganoff hails from 19th-century Russia, named after the influential Stroganov family. The dish was first documented in a Russian cookbook in 1871, featuring beef in a creamy sauce with mustard and sour cream. The original recipe was stovetop-based, but modern adaptations like this Crockpot Beef Stroganoff make it accessible for today’s busy cooks. The slow cooker version will retain the dish’s signature creamy texture and savory flavors while simplifying the process.

crockpot beef stroganoff recipe ingredients

To create a Crockpot Beef Stroganoff that serves 6-8 people, gather these ingredients:

2 lbs beef stew meat (or chuck roast, cut into 1-inch cubes)

1 medium yellow onion, finely diced

3 cloves garlic, minced

8 oz cremini mushrooms, sliced (or button mushrooms)

2 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika (optional, for a smoky depth)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

8 oz cream cheese, softened and cubed (or sour cream)

1/2 cup heavy cream (optional, for extra richness)

3 tablespoons all-purpose flour (for thickening)

12 oz egg noodles, cooked (for serving)

Fresh parsley, chopped (for garnish)

Optional Substitutions

Beef: Use sirloin, round steak, or ground beef for a budget-friendly alternative.

Mushrooms: Substitute with portobello, shiitake, or omit for a mushroom-free version.

Dairy-Free: Replace cream cheese and heavy cream with coconut milk or a dairy-free sour cream alternative.

Gluten-Free: Swap all-purpose flour for gluten-free flour or cornstarch and serve over gluten-free pasta, rice, or mashed cauliflower.

Low-Carb/Keto: Serve over zucchini noodles or cauliflower rice instead of egg noodles.

Step-by-Step Crockpot Beef Stroganoff Recipe

Follow these detailed steps to create a creamy, flavorful Crockpot Beef Stroganoff that’s sure to become a family favorite.

Step 1: Prepare the Ingredients

Trim any excess fat from the beef and cut it into bite-sized cubes (about 1-inch pieces) if not pre-cut.

Dice the onion finely to ensure it melts into the sauce during cooking.

Slice the mushrooms and mince the garlic.

Step 2: Assemble in the Crockpot

Place the beef cubes in the bottom of a 6-quart or larger slow cooker.

Spread the diced onion, minced garlic, and sliced mushrooms over the beef equally.

n a medium mixing bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and thyme until well combined. Put this mixture over the beef and vegetables in the crockpot.

Step 3: Slow Cook

Cover the crockpot with the lid and cook on low for 7-8 hours or high for 4-5 hours. The beef is tender and easily separated with a fork.

Step 4: Thicken the Sauce

About 30 minutes before serving, prepare a slurry by whisking the flour with 1/4 cup of cold water until smooth. Stir it into the crockpot to thicken the sauce.

Add the softened cream cheese (and heavy cream, if using) to the crockpot. Stir gently until it melts completely, creating a smooth, creamy sauce. Add the sour cream now and stir carefully to avoid curdling.

Step 5: Serve

Cook the egg noodles according to the package instructions: 8-10 minutes in boiling water. Drain and set aside.

Serve the beef stroganoff over egg noodles and garnish with fresh parsley for color and freshness.

Creative Variations on Crockpot Beef Stroganoff recipe

Crockpot Beef Stroganoff is one of the best dishes you can make. Here are some creative ways to adapt the recipe:

Ground Beef Stroganoff: Use 2 lbs of ground beef for a quicker, more affordable version. Brown the beef in a skillet, drain excess fat, and add to the crockpot.

Vegetarian Stroganoff: Replace beef with hearty vegetables like zucchini, eggplant, or extra mushrooms. Use vegetable broth and add a splash of soy sauce for umami.

Low-Carb/Keto Stroganoff: Swap egg noodles for spiralized zucchini, spaghetti squash, or cauliflower rice to keep it low-carb.

Make the spicy stroganoff more intense by adding 1/4 teaspoon of red pepper flakes or a dash of hot sauce to the broth mixture.

Cheesy Stroganoff: Stir in 1/2 cup of shredded cheddar or Parmesan cheese along with the cream cheese for an extra cheesy twist.

Easy Crockpot Beef Stroganoff Recipe

Recipe by abdinhalaCourse: Recipes, DinnerCuisine: American, Russian-inspiredDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

500

kcal

Make a creamy, comforting beef stroganoff in the slow cooker—it’s easy. Tender beef, savory mushrooms, and a rich sauce served over egg noodles—this is the perfect meal for busy weeknights or cozy dinners.

Ingredients

2 lbs beef stew meat (or chuck roast, cut into 1-inch cubes)
1 medium yellow onion, finely diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
8 oz cream cheese, softened and cubed (or 1 cup sour cream)
1/2 cup heavy cream (optional, for extra richness)
3 tablespoons all-purpose flour
12 oz egg noodles, cooked
Fresh parsley, chopped (for garnish)

Directions

Prepare Ingredients: Trim beef and cut into 1-inch cubes if needed. Dice onion, mince garlic, and slice mushrooms.
Assemble in Crockpot: Place beef in a 6-quart slow cooker. Add onion, garlic, and mushrooms on top. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and thyme. Pour over beef and vegetables.
Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender.
Thicken Sauce: 30 minutes before serving, whisk flour with 1/4 cup cold water to make a slurry. Stir into crockpot. Add cream cheese (and heavy cream, if using) and stir until melted and smooth.
Serve: Cook egg noodles per package instructions. Serve Stroganoff over noodles, garnished with parsley.

Nutritional Information (Approximate, per serving)

Calories: 450-500 kcal

Protein: 30g

Fat: 25g

Carbohydrates: 30g (varies based on noodles)

Note: Nutritional values depend on specific ingredients, portion sizes, and whether heavy cream is used.

Serving Suggestions for Crockpot Beef Stroganoff

This hearty dish pairs perfectly with a variety of sides and accompaniments, creating a well-rounded meal.

Classic Pairing: Serve over wide egg noodles for the traditional Stroganoff experience.

Alternative Bases: Try mashed potatoes, white rice, brown rice, or quinoa for a different texture.

Vegetable Sides: Balance the richness with steamed green beans, roasted asparagus, or a crisp green salad with a light vinaigrette.

Bread Options: Offer crusty French bread, garlic bread, or dinner rolls to soak up the creamy sauce.

Garnishes: In addition to parsley, try a sprinkle of chives or a dollop of sour cream for extra flair.

Storing and Reheating Crockpot Beef Stroganoff

Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Separate the sauce and noodles to prevent the noodles from becoming mushy.

Freezer: Freeze the Stroganoff (without noodles) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm the sauce on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or cream if the sauce has thickened too much. Reheat noodles separately in boiling water or the microwave.

Frequently Asked Questions (FAQs)

Can I make Crockpot Beef Stroganoff without mushrooms?

Yes, you can omit the mushrooms completely or replace them with vegetables like diced zucchini, bell peppers, or carrots for added texture.

Can I use sour cream instead of cream cheese?

Yes, Add 1 cup of sour cream at the end of cooking instead of cream cheese. Stir gently and avoid boiling to prevent curdling.

How can I make this recipe faster?

Use ground beef or pre-cut stew meat and cook on high for 4-5 hours. Use a cornstarch slurry (one tablespoon of cornstarch mixed with two tablespoons of water) to thicken more quickly.

Is Crockpot Beef Stroganoff kid-friendly?

Yes, its mild, creamy flavor is generally a hit with kids. You can reduce the Dijon mustard or Worcestershire sauce for a simpler taste if needed.

Can I double the recipe?

Yes, but ensure your crockpot is large enough (at least 8 quarts). Double all ingredients and check that the beef is fully cooked before serving.

Conclusion

This Crockpot Beef Stroganoff recipe is the ultimate comfort food, combining tender beef, a creamy sauce, and the ease of slow cooking. Perfect for busy weeknights, family gatherings, or meal prep, it’s a versatile dish that can be customized to suit any palate or dietary need. With minimal prep and maximum flavor, it’s a recipe you’ll return to time and again. Try it tonight and savor the warmth and satisfaction of a homemade classic!

What’s your favorite way to enjoy Beef Stroganoff? Share your tips or variations in the comments below!

Easy Crockpot Beef Stroganoff Recipe – A Cozy Weeknight Classic

The history of beef stroganoff