Slow Cooker Beef Stroganoff
106 Comments Apr 21, 2024
Updated Apr 03, 2025
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Beef stew meat, brown gravy, and a few other pantry favorites are all you need to make this delicious Slow Cooker Beef Stroganoff. This recipe tastes better than a restaurant and you will want to make over and over.
If you like hearty meals like this, you’ll enjoy my Slow Cooker Beef Noodle Casserole and Slow Cooker Tater Tot Casserole.
This is my go-to when I’m in the mood for creamy sauce, tender beef, and pasta. It’s super easy to make, with just a few ingredients and quick prep, and the beef turns out so flavorful and tender. This recipe is my mom’s stove-top recipe that I adapted for the slow cooker.
If I’m having friends or family over, this is the dish that always gets a ton of compliments—and everyone wants the recipe! Skip the stress of figuring out dinner and make this beef stroganoff.
What you need:
- Beef Stew Meat Cubes – or 2 pounds of beef roast into cubes.
- Brown Gravy Mix – I use McCormick Brown Gravy Mix
- Water – Use only 1.5 cups (note- this is less than what the packages of gravy call for, using less will produce a thicker sauce).
- Seasonings – Thyme, oregano, and black pepper
- Yellow Onion – Diced
- Mushrooms – Use fresh button mushrooms, sliced.
- Egg noodles – Do not add to the slow cooker raw, cook on the stove-top according to package directions and drain well before adding, at the end of the cooking time
- Sour Cream – This is the key ingredient in the dish, makes the sauce mellow and creamy. Add this at the end of the cooking time as well. {The full recipe is in the recipe card below the images}.
Meat Variations
- Meatballs – Use 1 pound of frozen meatballs, but cut the timing back to 6 hours on low or 3 hours on high.
- Ground beef – Be sure to brown and crumble the meat before adding to the slow cooker
- Chicken – You can use boneless chicken breasts or thighs, and make chicken stroganoff. Change the brown gravy packets to chicken packets. Shred the chicken before adding the noodles and sour cream.
Step-by-Step Directions
- Whisk together the two brown gravy mixes and the water until smooth.
- Add the beef to the slow cooker, no need to brown.Add the mushrooms, onions, and seasonings over the beef. Pour over the gravy mix and water.
- Place the lid on the slow cooker.Cook covered on HIGH for 4 hours or LOW for 8 hours without opening the lid during the cooking time.
- Cook the noodles on the stove-top as directed on the package. Add the sour cream into the sauce and stir until smooth. Add the drained noodles. Stir and serve
Serving Ideas
- Enjoy on its own if you’re short on time or low on groceries.
- Pair with a green salad or steamed vegetables for a light side. Also, dinner rolls are a great touch to finish off the meal.
- Skip the pasta and serve the creamy beef mixture over hot steamed rice for a tasty twist.
Recipe FAQs
Yes! You can use 8 ounces of any pasta you would like, even whole grain. Cook according to package directions and drain well before adding to the slow cooker.
Yes, you can, but the consistency of the sauce will be thinner.
More recipes with beef stew meat:
Slow Cooker Beef Stroganoff
How to Video
Ingredients
- 2 lbs. beef stew meat, (raw cubed beef)
- 1.74 oz brown gravy packets, (two .87 oz. packets gravy packets)
- 1 ½ cups water
- 1 onion, diced
- 2 cups sliced mushrooms
- ½ tsp. dried leaf thyme, (not ground)
- ½ tsp. dried leaf oregano, (not ground)
- ½ tsp. black pepper
Add these items after cooking time is up:
- 16 oz. sour cream
- 8 oz. egg noodles, cook according to package directions on the stove top
Instructions
- Add stew meat, onions and mushrooms to slow cooker.
- Sprinkle over the thyme, oregano and pepper.
- In a small bowl whisk together the water (only 1.5 cups, not what the packages say) and gravy mixes. Pour over the meat and veggies in the slow cooker.
- Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
- Add the sour cream, stir until smooth.
- Add the drained cooked noodles, stir and serve!
Sarah’s Notes
- Meatballs – Use 1-2 pounds of frozen meatballs, cut the time down to 3 hours on high or 6 hours on low.
- Ground beef – Be sure to brown and crumble the beef before adding to the slow cooker.
- Chicken – You can use boneless chicken breasts or thighs. Use chicken or turkey gravy instead of beef. Shred the chicken before adding the noodles and sour cream.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
THE BEST YET !!!!
The receipe says not to use ground thyme and oregano, I do not have the leaf,can I use the ground, if not, why?
You can, but use way less. It can ruin a recipe quick.
Looking to use this recipe but I don’t like or buy package gravy mixes. The flavors are sometimes so bad. Is there a substitute ffoor the gravy mix. Maybe Cream of Mushroom or Cream of Chicken soup
You could do cream of mushroom soup.
How much is the serving size?
1/6 of the recipe.
I see it serves 6 but what is the size of that 1/6 serving?
I live in an Assisted Living home and do not have a stove. Can I add the uncooked pasta to this recipe due to lack of a stove. This recipe looks delicious.
Hi Cheryl, Pasta does not do well in the slow cooker, the slow cooker isn’t hot enough to boil it so it gets chalky and falls apart. Is there any way you could buy (or the facility) a little a single electric burner? I’ve seen them as cheap as 19.99.
Do you think using a stroganoff mix instead of gravy mix would work
I have not tried! I will find it a try it. If the packets seem to have similar ingredients (and water ratios) I think it will work fine.
What if I want to 1.5 times this recipe and leave out the onion? Anything I need to change
I think it will be fine. Maybe add a touch more water.
Humm! Hummm! Good!
Wonder if Lipton’s Onion Soup Mix would make it even better.
How many cups is 1 serving?