There are dinners you eat, and then there are dinners you remember. This creamy slow cooker beef stroganoff falls firmly into the second category. It delivers deep, savory flavor with melt-in-your-mouth beef, tender mushrooms, and a silky, rich gravy that feels straight out of a classic family kitchen. The beauty of this recipe is its simplicity—one flavorful sauce, minimal prep, and the slow cooker does the heavy lifting. By dinnertime, you’re rewarded with a comforting, restaurant-quality meal that tastes nostalgic, hearty, and absolutely satisfying.
Slow Cooker Family-Style Beef Stroganoff
Ingredients
Beef & Base Mixture
| Ingredient | Quantity |
|---|---|
| Chuck roast or stew meat (cubed) | 2 lb |
| Condensed cream of mushroom soup | 1 (10.5 oz) can |
| Beef broth | 1 cup |
| Worcestershire sauce | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Garlic (minced) | 4 cloves |
| Smoked paprika | 1 tsp |
| Large onion (sliced) | 1 |
| Mushrooms (sliced) | 8 oz |
| Salt | To taste |
| Pepper | To taste |
Creamy Finish & Serving
| Ingredient | Quantity |
|---|---|
| Sour cream (room temperature) | â…“ cup |
| Flour (optional, for thickening) | 2 tbsp |
| Wide egg noodles | 1 (12 oz) package |
| Fresh parsley (for garnish) | To taste |
Instructions
Step 1: Season the cubed beef with salt, pepper, and smoked paprika. Place the beef in the slow cooker and spread the sliced onions and mushrooms over the top.
Step 2: In a bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and minced garlic until smooth and well combined.
Step 3: Pour the sauce evenly over the beef and vegetables. Do not stir—leaving the layers intact helps build deeper flavor as it cooks.
Step 4: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and infused with rich flavor.
Step 5: About 30 minutes before serving, cook the egg noodles according to the package directions and drain. For a thicker gravy, whisk the flour into ½ cup of hot cooking liquid, then stir it back into the slow cooker. Turn the slow cooker to WARM and gently stir in the sour cream until the sauce becomes smooth and creamy.
Step 6: Divide the noodles into bowls and generously spoon the beef stroganoff over the top. Finish with fresh parsley and serve warm.
