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Easy Crock Pot Beef Stroganoff

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Easy Crock Pot Beef Stroganoff

Easy Crock Pot Beef Stroganoff; this is a non traditional variation of the ever popular Russian Dish.   It can be cooked in the oven, simmered on the stove top, slow cooked or pressure cooked.  Choose your method depending on the quality and type of beef you are using and how much time you have.     In this Crock Pot  version, bite sized pieces of beef sirloin are  slow cooked  in broth and seasonings until tender with mushrooms, and onions, then smothered in a creamy sauce.

The rich, savory sauce is made with a beef broth base, seasoned with Dijon Mustard, Dill, & Worcestershire sauce.  Once it’s fully cooked you add the sour cream and in this case, my unique twist, Cream Cheese.   Yes, I know it’s not authentic but it creates a rich, smooth, luscious sauce that is out of this world.    If you want to stay more authentic, skip the cream cheese and use the sour cream and cornstarch to thicken.

Beef Stroganoff in the slow cooker.

How to cook Beef Stroganoff?

  • Crock Pot
  • Instant Pot Electric Pressure cooker
  • Dutch Oven; I LOVE my Le Creuset

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What do you serve with Beef Stroganoff ?

  • Buttered Egg Noodles
  • Steamed Rice (white or brown)
  • Mashed Potatoes (my personal fave)
  • Cauliflower Rice (low carb option)
  • Cauliflower Mash

Vegetable Sides to serve Beef Stroganoff

  • Pan Fried Cabbage and onions
  • Steamed Broccoli
  • Green peas with bacon
  • Cucumber salad

I also like to have warm crusty bread to sop up the delicious sauce with.   Don’t have crusty bread, white sandwich bread with real butter is just fine…. I won’t tell if you don’t!  You don’t want to waste any of that deliciousness.

Crock Pot Beef Stroganoff

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Servings 6 people


  • 2 lbs beef cut into 1 1/2 inch cubes
  • 2 cups beef broth
  • 2 cups sliced white mushrooms
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 tbsp. Worcestershire sauce
  • 2 Tbsp Dijon Mustard
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried dill
  • 6 oz Cream Cheese softened*
  • 1 cup sour cream
  • 3 Tbsp flour*
  • 2 Tsp dried dill
  • Cooked Egg Noodles or Rice for serving


  • Add the beef cubes, beef broth, sliced mushrooms, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper, to the Crock Pot. Cover and cook on low for 6-8 hours or low 4-6 hours
  • 30 Minutes before serving stir in softened cream cheese, stir well. *This is optional, but makes it super creamy.
  • Once the cream cheese has melted stir in the sour cream and more dried dill, let cook until heated through. If you have used the cream cheese, you do not need to add the flour to the sour cream depending on how thick you like the sauce.
  • Serve over cooked egg noodles or rice. I also like to stir the cooked noodles directly into the sauce in the crockpot, stir well and let thicken up a bit. DE LI CIOUS!


Meal Prep: Place all ingredients except cream cheese and sour cream in a ziplock bag.Place in fridge for up to 4 days or in freezer for later use. To cook, defrost the night before and following cooking instructions above.
Tried this recipe?Let us know how it was!

If you like slow cooker comfort food recipes;  I’ve got a food other goodies for you to try!

Meatball Stew; Slow Cooker

By on September 22nd, 2019
Lara Brooks

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