Beef recipes

Crock Pot Beef Stroganoff

Slow Cooker Beef Stroganoff (without any “cream soup!”) made easier in the crockpot for crazy soft meat, and the maximum amazingly flavorful cream sauce with hardly any attempt! It’s great for busy weeknights or I love serving it for unique occasions or vacations (like Christmas) because it is so easy, make-ahead and stress-unfastened however tastes completely gourmet! This Crock Pot Beef Stroganoff is commonly served over a mattress of noodles however you will love the sauce a lot you’ll want to place it on everything from potatoes to rice to zoodles!

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff


  • 2 lbs top sirloin cut into thin strips then 2” pieces*
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped
  • 4-6 garlic cloves, minced
  • 10 oz. cremini mushrooms, sliced
  • 8 oz. cream cheese, softened **
  • 1/2 cup sour cream, room temperature **
  • 16 oz. egg noodles (or more if you love noodles)
Beef Gravy Broth
  • 4 cups beef broth
  • 1/2 cup all-purpose flour
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef bouillon (powder or base)
  • 1 1/2 teaspoons Dijon mustard
  • 1 tsp EACH sugar, dried parsley, paprika
  • 1/2 teaspoon dried oregano
  • 1/4 tsp EACH dried thyme, red pepper flakes


  1. While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions, and garlic to a slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
  2. Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions, and meat. Add to slow cooker and stir until evenly combined.
  3. Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melted in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
  4. Serve with egg noodles and additional sour cream, salt, and pepper if desired. Thin with milk for the less creamy sauce if desired.



*The meat is much easier to slice if placed in the freezer for 30-60 minutes to firm up.  It will defrost quickly once you start slicing, so don’t worry about it being “frozen.”

**Full fat is less likely to curdle.

  • You can substitute beef chuck roast for the top sirloin.  Again, partially freeze before slicing.
  • The mushrooms are optional.
  • If you like melt-in-your mouth mushrooms then add them at the beginning of cooking.  If you prefer firmer mushrooms then add them halfway through cooking.
  • I recommend full-fat cream cheese as it is less likely to curdle.
  • Soften your cream cheese first otherwise it is much harder to fully dissolve and will leave lumps of cream cheese in the gravy.
  • Room temperature and full-fat sour cheese is less likely to curdle.
  • The gravy should seem thick at first but will thin to the perfect consistency as moisture is released from the mushrooms, onions, and meat.
  • Your beef is ready when it is melted in your mouth tender. If it is not tender, it just needs to cook longer.  Even 30 minutes can make a big difference in tenderness.
  • Stir in additional sour cream if desired for more tangy sour cream taste.
  • This Crock Pot Beef Stroganoff sauce is not only delicious on egg noodles but try it on mashed potatoes, baked potatoes, and rice!

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