We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This crock pot beef stroganoff is made without canned soup, offers creamy, cozy flavor, AND is made easier in the crock pot!
I grew up eating my Grandmother’s classic beef stroganoff recipe, so this homey dish has a special place in my heart.
If you’ve never had Beef Stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles.
It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.
How to Make Slow Cooker Beef Stroganoff from Scratch
This crockpot beef stroganoff recipe is based on my Grandma’s traditional beef stroganoff, but cooked in the crockpot to make it convenient and hands-free.
You’ll need a few key ingredients to make crockpot beef stroganoff.
Beef. As when you make Crockpot Beef Stew, the best, most tender cuts of beef for slow cooker stroganoff have marbling and can withstand long cook times, such as sirloin or chuck roast. Choose something you can cut into strips with some connective tissues that will break down and keep the beef tender.
- I opted for sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts. When the stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy.
- You can also use beef stew meat, though it is less preferable; since stew meat is a mix of different cuts, all of the pieces might not cook evenly.
- For a ground meat option or to use chicken, check out Ground Beef Stroganoff, or Chicken Stroganoff.
The Creamy Element. Sour cream (or Greek yogurt!)
- Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream.
- The remainder of the stroganoff sauce uses beef broth.
Herbs. Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.
- Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
- Parsley is another tasty choice.
- Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce. This is a matter of taste, so feel free to leave it out if you prefer.
Serving. Noodles, rice (or cauliflower rice), and even Garlic Mashed Potatoes are all options for serving your slow cooker stroganoff.
- You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic.
- Use whole wheat egg noodles instead of regular, as they offer more fiber and protein.
Grandma knows best, and here’s the most important tip about beef stroganoff my Grandma Dorothy shared every single time we ate it:
Go back for seconds. ALWAYS.
More Comforting Beef Dinners
Tools to Make Slow Cooker Beef Stroganoff
- 5-quart or larger slow cooker (I have this programmable one, which switches to “keep warm” once the time is up).
- Small whisk (perfect for thickening the sauce).
Frequently Asked Questions
Sure! To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
Absolutely! Check out my Instant Pot Beef Stroganoff for a recipe.
No, it is not safe to put frozen meat in the slow cooker, as the meat will spend too long at room temperature as it thaws and bacteria can develop. If you want to use frozen beef, thaw it in the refrigerator first.
Absolutely! Beef stroganoff can be frozen in an airtight container for up to 3 months or refrigerated for 3 days. The best way to reheat it is gently on the stovetop with a splash of beef broth to keep it from drying out. I also suggest storing and reheating the stroganoff sauce only, then cooking the noodles fresh just before serving.
Slow Cooker Beef Stroganoff
Ingredients
- 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
- 1 teaspoon kosher salt
- 1 teaspoon dried dillweed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 ounces cremini baby bella mushrooms, sliced
- 1 1/2 cups low-sodium beef broth divided
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup cornstarch
- 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
- Fresh parsley or thyme optional for serving
Instructions
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
Video
Notes
- Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
- To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
- To make on the stovetop: See my classic Beef Stroganoff.
Nutrition
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Just made this recipe I doble all ingredients for leftovers but didn’t care for the acidity can I use a little sugar to make it taste better ?
I’m sorry to hear this wasn’t what you hoped for, Anna. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!
I made this last night. Delicious! Has anyone tried freezing the leftovers?
Hi Shelly, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!
I read all the comments before starting this, so I am leaving my own to help anyone else in a similar situation to mine. I’m allergic to dairy and have never had beef stroganoff before. I made this recipe with a few substitutions. Like others, I used beef stew meat. I don’t like the flavor of dill, so I substituted with an equal amount of dried parsley and a pinch of dried thyme. I also added a dash of paprika. I used dried beef bouillon cubes and water instead of beef stock. I only added 2tsp each of the dijon and worcestershire as I’m not the biggest fan of those flavors and I was worried they would overpower it. I also added diced onion in addition to the sliced baby bellas. After everything slow cooked to the desired doneness, I used 1/2c Silk plain soy milk instead of 1/2c broth to dissolve my cornstarch and didn’t add any kind of yogurt or sour cream. I served it over regular extra-wide egg noodles.
It was absolutely delicious and I will definitely be doing this again. I think next time I might add some frozen peas at the end just for a little additional fresh/bright flavor. Thank you for the wonderful base recipe!
Hi Jessica! Glad your substitutions worked out for you!
Is it okay to use a crockpot liner for this recipe?
Hi Sara! I haven’t tried it myself. If you end up using one, let me know how it goes!
Hi Erin, I’ve enjoyed other recipes of yours so I’m sure will love this. Am making tomorrow for Easter dinner. I’m not one to change recipes but I remember years ago making beef stroganoff and the recipe called for a little tomato paste. Any thoughts about adding that? 🤔
Hi Sharen! Thanks for your question. I actually don’t know anything about adding tomato paste. I hope you enjoy this recipe!
Quite literally the best beef stroganoff I’ve ever had. Even without onions this dish is so delicious. Also it’s so easy to make so it’s a win win. Thank you so much for creating this recipe, I’ll definitely be using it for years to come. 😊
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
this was as good as mom made
I’m so happy that you enjoyed it, George! Thank you for sharing this kind review!
No offense, just not as good as I hoped it would be. I appreciate and admire everyone that creates and shares recipes. For me, the dish lacked punch and flavor. It didn’t help that my husband cooked the egg noodles to a slow death (our problem). So, thank you.
I’m sorry this recipe wasn’t to your tastes, Cathy. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
I made this today, and followed the crockpot recipe other than substituting sour cream for the Greek yogurt. It was very good, and the creamiest recipe I’ve tried so far. It did have a bit of a tart note. I’m not sure if that was from the dill. I will definitely make this again, but maybe reduce the dill and add some parsley. Thank you for the great recipe!
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review!
This is a favorite in my house! The gravy, sauce, whatever you want to call it is amazing. I do substitute the mushrooms for baby carrots since I’m the only mushroom lover in my house and as with all Erin’s recipes I always use sour cream in place of the Greek yogurt because that’s what I prefer. This goes amazing with roasted potatoes and cauliflower!
Hi Rachel! So glad you enjoyed the recipe! Thank you for this kind review!
Just made this for dinner tonight. Did add an onion into the mix — other than that I made as directed. We thought it was very good. Sauce was a bit loose — will possibly add more corn starch next time. Served over whole wheat rigatoni. Will definitely make again.
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, do you think I could use full fat coconut milk instead of the yogurt? My husband is DF. Thank you!
Hi Patricia! I’ve only tested the recipe as is! If you decide to experiment, let me know how it goes!
Can you make this with Venison?
Hi Juanita! You probably could, I just have not tried it myself. If you decide to experiment, let me know how it goes!
This is my go to recipe whenever I make Beef Strogenoff!!!
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review!
Very disappointed sadly! I was so excited to try my first scratch made stroganoff but the yogurt ruined it. 💔
I’m sorry to hear that you had trouble with the recipe, Rachael. The method and ingredients has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
This was so simple and the beef was so very tender. Family loved it, even the grand babies.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! I had my doubts that the noodles would be cooked. Not only were they saucy and flavorful, but perfect. I used a 32 oz bone broth box, sirloin steak and real sour cream. Perfect even for company!
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
I made this but it didn’t turn out well. I didn’t use low fat yogurt, but it still split. The meat seemed dry too (maybe that was me, I did cook it on low for only 5/6 hours though). I just found this to be bland overall. Womp womp.
I’m sorry to hear that you had trouble with the recipe, Josh. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I made this recipe today and it was a complete HOME RUN!! I was skeptical about the dill but OMG!! It added the flavor I didn’t know stroganoff needed!! Definitely keeping this on rotation!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!