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You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.It may sound complicated, but in our modern take on the classic, our easy slow cooker beef stroganoff recipe needs just 15 minutes of prep and a long, slow turn in the slow cooker, and supper practically makes itself. You can walk in the door to the tantalizing aroma of this satisfying dish on any chilly weeknight; just make some hot cooked egg noodles or rice to serve it over, to hold every single drop of the amazing sauce. It’s also a terrific recipe to have up your sleeve for when friends or family come for dinner, and you want an easy recipe that will impress.No time to plan ahead and start your slow cooker? No worries—our <a href="https://www.bettycrocker.com/recipes/traditional-beef-stroganoff-recipe/c17a904f-a8f6-48ae-bedb-5b301a8ea317">traditional beef stroganoff recipe</a> can be made in a skillet on the stove top in less than 40 minutes. Both recipes have the same flavor profile: you can choose the recipe that fits your busy schedule. Either way, it’s a comforting meal your family will love.

slow cooker beef stroganoff

This slow-cooker beef stroganoff recipe cooks steak strips with mushrooms onions in a buttery-rich sauce, made with mushroom soup and cream cheese.

Sprinkle with finely chopped fresh parsley for a bright finish.

It’s easier to cut the beef into clean slices when it’s been partially frozen, for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You can also cut up the beef the night before and refrigerate.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

For a quick two-cent version of how to make this beef slow-cooker stroganoff, check out this recipe overview. Then when you’re ready to dive in, use the recipe below for all the juicy details:<h3>1. Brown the Steak</h3>Melt butter in a large skillet and add your cut beef sirloin steak strips, chopped onion, and garlic. Cook and stir the mixture until the beef strips are browned. They won’t be cooked completely through at this point, cooking them with the onion and garlic just gives them a jumpstart on flavor before they go into the slow-cooker.<h3>2. Slow Cook Beef and Veggies</h3>In your slow-cooker add the beef mixture from the skillet, the can of soup, mushrooms, and salt &amp; pepper. Cook until the beef is tender, which takes about 5 to 6 hours. Don’t be tempted to lift the lid and peek. Each time you remove the lid, it can add as much as 30 minutes of cook time. &nbsp;<h3>3. Stir in Sour Cream and Cream Cheese</h3>First stir in the cream cheese until it’s melted. Then stir in the sour cream. If you try to add both at the same time, it will take a lot more mixing to get them smooth and melted. Your sauce will be in the thinner side, don’t be surprised, it’s not meant to be as thick as gravy.<h3>4. Serve and Enjoy</h3>Lay a bed of noodles or rice on a plate. Then ladle the beef, veggies, and sauce over and enjoy.

How to Make Slow Cooker Beef Stroganoff

Each ingredient plays an important role this simple, flavorful beef stroganoff with cream of mushroom soup slow-cooker recipe:Butter: It pulls double-duty in this dish. It’s used to both brown the beef, onion, and garlic, and is the base flavor for the creamy, rich sauce.Beef: Sirloin steak is the perfect cut to use for this slow-cooker recipe. It’s an economical steak cut but it also stands up to the long cook time in the slow-cooker without becoming tough and rubbery. Don’t bother using a more expensive cut of steak in this version of the recipe. This cooking method is meant for less tender cuts of meat. And while stew meat would be another terrific cut that achieves tender and flavorful results in the slow-cooker, we don’t recommend it for this recipe. It takes a few more hours of cooking to get it nice and tender, and that would overcook the mushrooms.Onion and Garlic: They both contribute savory flavor to the meat as well as the sauce. It just wouldn’t be the same without them.Condensed Soup: This one ingredient is a quick way to start sauce, without a lot of other ingredients and cook time. Either golden mushroom or cream of mushroom soup are delicious. Don’t dilute the soup—use it straight out of the can without adding any liquid, to keep the sauce from becoming overly watery.Mushrooms: You can use sliced regular button mushrooms or baby portabella mushrooms, for a slightly more earthy flavor. They contribute a subtle taste that grounds the sauce with rich complexity.Salt and Pepper: In just the right amounts, these seasonings bring out the all the flavors of the sauce to make it taste well-rounded.Cream Cheese: Adds a creamy dairy flavor to the sauce and helps to thicken it slightly. You don’t need to soften it before adding to the slow-cooker, but you will want to cut it into cubes to help distribute it through the sauce so it can melt faster. For the most flavor, use regular variety. Or if you’re looking to slash a few calories or make this dish a little less rich, you could use a reduced-fat version.Sour Cream: Another ingredient contributing to the rich dairy flavor of the sauce. It also lends a hint of tang which goes amazingly well with mushrooms and is key to the classic taste of this dish loved by so many.Hot Cooked Noodles or Rice: We love cooked egg noodles to serve this dish over. Their wide surface area and curly edges grab onto and hold the sauce. No egg noodles on hand? Feel free to substitute cooked white or whole grain brown rice, instead.

Slow Cooker Beef Stroganoff Ingredients

If you have any leftover beef stroganoff, it can be a delicious option for lunch the next day or a reheat-and-eat dinner when you’re too busy to cook.<h3>Refrigerator</h3>Promptly place the beef stroganoff cream cheese slow-cooker mixture and egg noodles into separate air-tight food storage containers. Cover and refrigerate up to 3 days. The sauce will thicken slightly as it is stored.<h3>Freezer &nbsp;&nbsp;</h3>Freezing is not recommended for this dish, as the sour cream can curdle during the freeze and thaw cycle.<h3>Reheating&nbsp;</h3>You can reheat the stroganoff mixture in a saucepan and the egg noodles in the microwave or reheat the entire dish in the microwave. To reheat the stroganoff mixture in a saucepan, heat it over medium heat, stirring occasionally, until it reaches 165 °F when an instant-read meat thermometer is inserted into a piece of beef. To reheat the noodles, place in a microwavable bowl. Cover and microwave on Medium-High (70%) about 1 minute or until hot.To reheat the entire dish in the microwave, place a serving of the egg noodles on a microwavable plate, top with a serving of the stroganoff mixture. Cover and microwave on Medium (50%) 2 to 3 minutes or until it reaches 165 °F when an instant-read thermometer is inserted into a piece of beef.

Storing and Reheating Beef Stroganoff 

You can substitute chicken for the beef in a beef and mushroom stroganoff slow-cooker recipe--it would taste delicious. However, it wouldn’t be a simple switch of the beef for chicken to get the amazing flavor of this dish. We’d recommend using our <a href="https://www.bettycrocker.com/how-to/tipslibrary/tools-equipment/twist-on-a-classic-slow-cooker-chicken-stroganoff">slow-cooker chicken stroganoff</a> recipe, instead, for equally scrumptious results. It uses chicken breast instead of steak. The swap from beef to chicken causes the stroganoff to lose some of the depth of flavor steak provides. Worcestershire sauce is added to the sauce to make it just as savory and delicious, but with lighter-tasting chicken, instead.&nbsp;

Can I use chicken instead of beef?

There are several ways to reduce the sodium, however, they will affect the flavor. Try using some or all these suggestions—you can always stir in a little salt at the end, if you think it tastes too bland:- Use reduced-sodium cream of mushroom soup rather than golden mushroom or regular cream of mushroom soup.- Use unsalted butter for cooking the steak and veggies.- Omit or reduce the salt that’s added to the sauce in Step 2.

How can the sodium be reduced?

Yes, browning the steak in butter adds a layer of flavor to the dish that would be missed if you skipped this step. It also starts to cook your onions and garlic, adding flavor while mellowing them, for a sauce with a perfect, well-rounded flavor. If you skip this step, both the onion and garlic would have a stronger, sharper flavor that would detract from the finished sauce.

Should the beef be browned first?

slow-cooker-beef-stroganoff

Slow-Cooker Beef Stroganoff

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Simmer hearty Russian herbed Stroganoff with beef and fresh mushrooms in your slow cooker. Only 10 minutes of prep for this tasty, tummy-warming meal!

slow cooker herbed beef stroganoff

Use dried dill weed in place of the thyme for a change of pace.

Kitchen Tips

For a hot, hold-in-your-hand sandwich, spoon about 1/2 cup stroganoff into pita bread halves and top with the chopped tomato.

slow-cooker-herbed-beef-stroganoff

Slow-Cooker Herbed Beef Stroganoff

Recipe

Stroganoff

BAKING

Savory

Gold Medal

Lower Fat Abs

Beef Roast

Beef

Cream Cheese

Dairy

Meat

Mushroom

Pasta & Noodle

Steak

Vegetable

ALL PURPOSE FLOUR

OTHER FLOUR

GM BL EN PS AP FLR 5LB

Dinner

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10 Or Less

Alcohol Free (unverified)

Fish (unverified)

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10 Minutes Or Less

15 Minutes Or Less

20 Minutes Or Less

30 Minutes Or Less

45 Minutes Or Less

60 Minutes Or Less

Slow Cook

1 Spoon or Better

2 Spoons or Better

3 Spoons or Better

4 Spoons or Better

7 to 11

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Over 90 Minutes

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