Slow Cooker Beef Stroganoff

with round steak
With round steak
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Cooking spray
2 pounds Beef bottom round beef stew steak, cut into 1 ½-inch pieces
¼ cup All-purpose flour
1 ¼ tsp Kosher Salt
1 tsp Black pepper freshly ground
8 oz Cremini mushrooms sliced ¼-inch thick
1 (about 1 cup) Yellow onions small, diced
2 cloves Garlic minced
1 ¼ cups Beef broth low-sodium
2 tbsp Worcestershire sauce
1 cup, 8 oz Sour cream full-fat
For serving:
8 oz Egg noodles dried
2 tbsp Unsalted butter melted
For garnish:
2 tbsp Parsley chopped Italian parsley, leaves optional

Nutritional information

  • For serving:

  • For garnish:

Slow Cooker Beef Stroganoff


Made with round steak, mushrooms, onions, and sour cream, this Slow Cooker Beef Stroganoff recipe creates a satisfying and easy meal when combined with hot cooked egg noodles. Hearty chunks of inexpensive beef, fresh mushrooms, and aromatics are braised low and slow in a rich beef broth and Worcestershire sauce to develop a complex flavor. Saucy and hearty, this is a beloved dinner recipe for the entire family.  

Making this cozy dish takes just a few steps. Add the beef, mushrooms, onions, garlic, beef broth, and Worcestershire sauce to your slow cooker. Stir to combine, cover, and cook until the beef is tender. Towards the end of cooking time, boil the egg noodles. Just before serving, stir in the sour cream. For a creamy finish, use full-fat sour cream. Avoid reduced-fat options, as they may cause curdling.  

To make this Slow Cooker Beef Stroganoff, you will need the following ingredients:

Ingridiens for Slow Cooker Beef Stroganoff

Steps to make Slow Cooker Beef Stroganoff


Prepare beef


Coat the interior of a 5-quart or larger slow cooker with nonstick cooking spray. In a large bowl, place the beef, ¼ cup all-purpose flour, 1 ¼ teaspoons salt, and 1 teaspoon freshly ground black pepper and toss until the beef is evenly coated.


Transfer beef to slow cooker


Place the beef and any flour left in the bowl in the slow cooker.


Add mushrooms, onions, garlic, broth, and Worcestershire sauce


Add in 8 ounces sliced mushrooms, 1 diced onion, 2 minced garlic cloves, 1 ¼ cups low-sodium beef broth, and 2 tablespoons Worcestershire sauce and stir to combine.




Cover and cook on Low for 6-8 hours or High for 3-4 hours until the beef is tender


Cook egg noodles


Towards the end of cooking time, cook 8 ounces egg noodles according to package instructions. Drain, toss with 2 tablespoons unsalted butter. Set aside.


Add sour cream


Gradually and slowly stir 1 cup full-fat sour cream into the beef stroganoff.



Arrange the beef stroganoff on a platter over buttered noodles. Garnish with fresh chopped parsley if you wish.

Saucy and hearty, this Slow Cooker Beef Stroganoff is a beloved dinner recipe for the entire family. Tender meat in a rich, silken mushroom-speckled gravy alongside a hearty tangle of buttered egg noodles. What’s not to love? Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Average Rating:
Total Reviews: 1

It's one of my top-rated slow cooker recipes. Easy and delicious beef meal.

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