This super creamy Crock Pot Beef Stroganoff is the ultimate comfort food made lighter thanks to sour cream – and it's freezer-friendly!
Ingredients and substitutions
- Butter – or your favourite butter substitute like margarine.
- Stewing beef – you could also cut beef chuck into pieces, or try using pork or wild game like venison or bison.
- Cornstarch – potato starch would also help thicken the sauce.
- Mushrooms – use any kind of mushrooms of your choice.
- Yellow onion – shallots would add a deeper flavour, but any type of onion will work.
- Garlic – fresh minced garlic is best but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
- Worcestershire sauce – add more Dijon mustard instead.
- Dijon mustard – you can try using stone ground mustard, but it will have a slightly different flavour.
- Red wine – this is optional but it gives a much richer flavour. White would would also work. Feel free to leave the wine out altogether if you don't have any on hand.
- Beef broth – you could use vegetable broth, but it has a milder taste.
- Sour cream – use 1/3 cup heavy cream instead of Greek yogurt for a healthier option.
- Egg noodles – serve with mashed potatoes or regular pasta instead.
- Parsley – chives would also be a great garnish.
How to make beef stroganoff in the crockpot
Step 1: Add the beef to the pot.
Grease the bottom of the crockpot with butter. Add the beef and toss with cornstarch.
Step 2: Add in the remaining ingredients.
Add all the ingredients except for the sour cream, egg noodles and parsley, stirring well.
Step 3: Cook on high for 4 hours or low for 6 hours.
Stir a few times throughout.
Step 4: Make the egg noodles.
Step 5: Stir in the sour cream.
Mix in the sour cream well, then gently stir in the egg noodles. Let the mixture sit with the lid on for 5 minutes so the sauce thickens.
Step 6: Serve and enjoy!
Garnish with parsley and serve.
What to serve with beef stroganoff
I love serving my crockpot beef stroganoff with egg noodles, but you could also serve it with regular cooked pasta or mashed potatoes. If you're looking for side dish ideas, here are some great options:
Frequently Asked Questions
I like to use regular stewing beef or beef chuck for my beef stroganoff, as the slow cooking process tenderizes it. You can feel free to use a higher-quality cut of beef like a sirloin steak or even ground beef. If you decide to use ground beef, brown it in a skillet first for a couple of minutes then drain the fat before adding it to the crockpot.
Yes! If you want to add some nutrients to this beef stroganoff, feel free to add in some finely-chopped broccoli florets, cauliflower, spinach, grated carrots, diced bell peppers or diced zucchini.
The trick to ensuring the noodles don't turn out gummy in your stroganoff is to cook them separately and only stir them in at the very end with the sour cream. If you stir them in before that, they can develop too chewy of a texture.
No, you can't use frozen beef for this recipe, as you can't add frozen meat to the crockpot for food safety reasons. Let the beef defrost in the fridge overnight, then use it to make your stroganoff.
This recipe is for the crockpot, but if you're looking for a faster option, check out my Instant Pot beef stroganoff recipe.
Storing and reheating
You can store any leftovers of this crockpot beef stroganoff in the fridge for up to 5 days. It's great for leftovers! When you're ready to enjoy, sprinkle some water over top so it doesn't dry out, then reheat in the microwave for 2 to 3 minutes, stirring halfway through. You could also reheat it in a pot on the stovetop on low.
Can you freeze beef stroganoff?
Yes you can! This recipe freezes beautifully – just pack up into individual portions in glass bowls or foil containers once cooled. Use glass bowls if you plan on microwaving, and foil containers if you plan on reheating in the oven. Here are the reheating instructions for each.
- Microwave: Sprinkle 1 tbsp water overtop and cook from frozen for 6-7 minutes, stirring halfway through.
- Oven: Bake for 45 minutes in a 350 F oven, stirring halfway through cook time.
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Creamiest Crock Pot Beef Stroganoff
- 3 tbsp butter softened
- 1 lb stewing beef or beef chuck, cut into 1-inch pieces
- 1 tbsp cornstarch
- 16 oz mushrooms, quartered
- 1 yellow onion, diced or 2 shallots for deeper flavour
- 4 cloves garlic minced
- 1/2 tsp each salt and pepper you might want to add more salt to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1/3 cup red wine (optional but it gives a much richer flavour)
- 1 cup beef broth
- 1/2 cup sour cream
- 1 (340g/12oz) package egg noodles, fully cooked
- 2 tbsp fresh chopped parsley or chives optional
- Spread softened butter all over the bottom of crockpot, then add beef and toss with cornstarch. Add remaining ingredients except for sour cream, egg noodles and parsley/chives to crock pot, stirring well. Cook on high for 4 hours, or on low for 6 hours, stirring a few times.
- In the last 10 minutes of the beef mixture cooking, boil egg noodles for 5 minutes on the stove, then drain and set aside.
- Once cook time has finished, stir in sour cream and mix to combine well, then gently stir in hot egg noodles. Let the mixture sit with the lid on for 5 minutes (sauce will thicken up this way) then serve with parsley or chives overtop (optional) and enjoy!