Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Stew meat and chuck give the best tenderness, but brisket or short ribs work too. If you use a leaner cut, reduce cook time and watch for dryness.

Will the sour cream break if I add it too early?

Sour cream can separate if cooked at very high heat for a long period. That is why I recommend stirring it in just before serving and removing the pot from high heat if possible. Gentle stirring keeps the texture smooth.

How do I thicken the sauce if it is too thin?

You can lift the lid for the last 30 minutes to let liquid reduce. Or stir in a slurry of cornstarch and cold water, one tablespoon at a time, and simmer until the sauce reaches the desired thickness.

Can I make this ahead and reheat?

Yes. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, and add a splash of broth if it feels thick. Cook fresh noodles for the best texture when reheating.

Is there a vegetarian twist?

For a meatless version, use hearty portobello mushrooms or a mix of mushrooms and root vegetables. Swap the beef broth for vegetable broth and use firm, plant-based meat alternatives if desired. Adjust seasonings and cook until vegetables are tender.

Easy How To Make Crockpot Beef Stroganoff 2026

Description

A comforting slow cooker dish featuring tender beef, mushrooms, and a creamy sauce served over egg noodles.

Ingredients

Scale

1.5 lbs beef stew meat
1 small onion, diced
3 cloves garlic, minced
1 can cream of mushroom soup (10.5 oz)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
8 oz sliced mushrooms
4 oz cream cheese, softened
½ cup sour cream
12 oz egg noodles, cooked separately
Fresh parsley, for garnish

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Instructions

Add the beef, diced onion, and minced garlic to the Crockpot.
In a bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Pour this mixture over the beef.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
Stir in the sliced mushrooms during the last hour of cooking.
Just before serving, stir in the cream cheese and sour cream. Allow them to melt and blend into the sauce.
Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.

Notes

For a thicker sauce, lift the lid for the last 30 minutes to allow more liquid to reduce. If reheating leftovers, consider freshening with a spoon of sour cream or sprinkle of parsley.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg