Slow Cooker Sour Cream Beef Stroganoff has tender stew meat in a mushroom and onion gravy.
My mom makes the best sour cream beef stroganoff, but my mom makes her recipe on the stove top, so I was on a mission to adapt it for my slow cooker. The first two times I attempted to make this beef stroganoff, the sauce was too thin. Third times the charm, I guess.
Some beef stroganoff recipes call for cream cheese, but sour cream is the traditional ingredient, and it turns the sauce into magic. I served this sour cream beef stroganoff over egg noodles, but rice is good too!
Slow Cooker Beef Stroganoff
- Slow Cooker – 4 quart or larger
- 2 lbs. beef stew meat (raw cubed beef)
- 1.74 oz brown gravy packets (2 .87 oz. packets gravy packets)
- 1½ 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
- 16 oz. sour cream
- 8 oz. egg noodles cook according to package directions
- 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 package says). 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 and the cooked and drained egg noodles. Stir and serve!
- 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.