Crock Pot Beef Stroganoff

Honestly, the highest praise a dish can get in our house is when our son asks for it by name.

This is one of those dump-and-go slow cooker meals that tastes like you actually put in some effort. In the morning you put in golden mushroom soup, cream of mushroom soup, onion soup mix, a bouillon cube, some garlic, and stew meat, and 6 hours later you have tender beef in a rich and creamy sauce.

The last secret ingredient is actually cream cheese and a dollop of sour cream. That combination makes the sauce silky and thick in a way that a cup of sour cream alone can't achieve.

Our family has been doing it this way for years, and once you try it this way it's hard to go back.

Why Two Soups and Cream Cheese Make This What It Is

Two soups, not one. Golden Mushroom and Cream of Mushroom soups combine to create a sauce with a richer, more complex taste than simply using two cans of the same thing. Don't substitute one for the other, they both matter.

Sour cream is good, but for the sauce to be really creamy, you need cream cheese. Being thick and velvety is what cream cheese does; the sour cream brings the cream cheese its tang. Both are needed to finish the sauce, as neither accomplish the task alone.

Small pieces of meat matter. When I buy stew meat I always ask the butcher to cut it into half-inch pieces so it gets fall-apart tender in 6 hours and coats every noodle perfectly.

The bouillon cube brings everything together. It adds a deep beefy flavor that broth alone just doesn't have. Don't leave it out.

Prepare the noodles on the stove at the same time as you are serving, because if you cook the noodles in the slow cooker with the stroganoff, they will absorb all of the stroganoff and become mushy. Instead, cook the stroganoff and then pour it into bowls with the noodles on top.

Salt Last, Dairy Last — Why the Order Here Matters

A few things to keep in mind before putting everything in the slow cooker.

The combined flavors of onion soup mix, bouillon cubes, and condensed soups create a unique savory flavor. Don’t add any salt at the beginning. Wait until the cream cheese and sour cream are added; then, check if seasoning is necessary.

In addition, adding the cream cheese and sour cream at the end right before serving is recommended. First stir in the cream cheese and let it completely melt and mix in before adding the sour cream.

The right move is to put in the cream cheese at the end of cooking. If you add dairy early in a long slow cook, it can break. Adding it in six hours into the crock pot should definitely be stirred at the end.

What Goes In and What Each Part Is Doing

Stew Meat — 1 lb

Request that the butcher chop it up into smaller pieces, around half an inch square. Stew meat that has already been cut usually takes longer to break down because it is too chunky.

For slow cooking, chuck is the best option. Chuck has sufficient fat to stay tender throughout the entire six hours of cooking time. Lean cuts become tough and stringy.

Campbell’s Golden Mushroom Soup — 1 can

This isn't just like another can of cream of mushroom soup. Golden Mushroom soup has a more robust, beefier flavor and a darker color. That's what gives this sauce its depth.

Use it condensed and straight from the can — no water added.

Cream of Mushroom Soup — 1 can

The second soup is condensed with no water added. Along with the Golden Mushroom, it creates the creamy base of the sauce.

Onion Soup Mix — 1/2 packet

A full packet can make the sauce too salty. Bring just half a packet — the soups and the bouillon cube already bring plenty of salt and savory flavor.

Beef Bouillon Cube — 1

It dissolves into the sauce as it cooks and gives a concentrated beef flavor that pulls everything together. Don't skip it.

Water — 1/2 cup

Only add a little bit of liquid to get things started. The meat and soup will release more liquid as they cook so you won't need a lot to begin.

Garlic — 1 clove

One clove is enough, whole or minced. It will mellows out during cooking and blend into the background flavor of the sauce.

Chopped Onion — 1/2 cup (optional)

If you want a stronger flavor and texture from the onions in the sauce, add them. If your family likes a smoother option, you can skip them. The onion soup mix will cover the flavor either way.

Canned Mushrooms — 1 can, drained (optional)

If the family enjoy mushrooms, they can add an earthy flavor. If not, you can leave them out, the sauce is still great without them.

Cream Cheese — 4 oz

This will make the sauce silky. Stir it in just before serving and let it totally melt before adding the sour cream.

Counter softening will allow it to incorporate evenly, rather than lumping.

Sour Cream — a generous dollop

Once the cream cheese has melted completely, add the [sour cream]. This is the ingredient that gives stroganoff its classic tang. For the best results, use full-fat sour cream.

Egg Noodles — 1.5 packages

Cook the wide egg noodles on the stove immediately before serving. Make sure to drain them well. Then, serve the stroganoff over the noodles.

How to Make Crock Pot Beef Stroganoff

Step 1: Load the Slow Cooker

Put the stew meat into the slow cooker. Next, pour in both cans of condensed soups: Golden Mushroom and Cream of Mushroom.

If using onion and mushrooms, add half a packet of onion soup mix, bouillon cube, water, garlic clove, and the optional onion and mushrooms. Then mix everything together so the meat is coated and the soups are blended together.

Step 2: Cook on Low for 6 Hours

Cover, and set it to LOW for 6 hours. Don't lift the lid while it cooks, every time you peek, you lose heat and steam.

Give it a good stir once it's finished and the beef should be fork-tender and the sauce will have thickened and darkened.

Step 3: Stir in the Cream Cheese and Sour Cream

Add the softened cream cheese just before serving and mix until it is fully melted into the sauce. Next, mix in the sour cream.

Now taste the sauce – if it needs it, add a pinch of salt or pepper.

Step 4: Cook the Noodles and Serve

Prepare the egg noodles as instructed on the package, and once cooked, drain the water and serve the stroganoff on top. That's all, dinner is completed.

What Saves This Dish (and What Ruins It)

• Don’t salt at the start. Between the onion soup mix, bouillon cube, and condensed soups, the sauce has plenty going on. Taste after the cream cheese goes in and season from there.
• Soften the cream cheese first. Cold cream cheese doesn’t melt smoothly. Let it sit on the counter for 20–30 minutes before adding, or it’ll clump in the sauce.
• Ask the butcher for smaller cuts. Half-inch pieces of stew meat break down better than large chunks in 6 hours. Worth the quick ask at the meat counter.
• Don’t skip the Golden Mushroom soup. It’s not the same as a second cream of mushroom — the flavor is noticeably different and it makes the sauce. Most grocery stores carry it near the other condensed soups.
• Leftovers are fantastic. Store the stroganoff and noodles separately so the noodles don’t absorb all the sauce overnight. Reheat the stroganoff on the stove and cook fresh noodles if you want them at their best.

Two Swaps We’ve Made (and One We Haven’t)

Skip the Mushrooms

You could leave out the canned mushrooms if your family does not like them. The Golden Mushroom soup still makes the sauce super rich and flavorful, so no one will notice.

Serve Over Mashed Potatoes

Though egg noodles are traditional, this sauce is also great over mashed potatoes. The sauce soaks right in, making for an incredibly cozy dinner on a cold night.

Not Into Canned Soups?

I totally understand, this version is our family's favorite for weeknights, but if you would prefer to make it from scratch, I do have a Creamy Beef Stroganoff recipe that does not use condensed soups.

Day-Two Stroganoff Is Actually Better

Stroganoff (without noodles) can be stored in an airtight container in the refrigerator for up to four days. When ready to eat, reheat on the stove over medium-low heat, stirring occasionally.

It can also be frozen (without the noodles) for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove over low heat.

The sauce might seem a bit separated initially, but stirring it while it warms will bring it back together.

Crock Pot Beef Stroganoff FAQ

Can I cook this on HIGH?

It'll work if you're tight on time. The beef won't be as good as it can be, but it will still be good. 3 to 4 hours on HIGH.

Can I use a different cut of beef?

Chuck is the best option for slow cooking. Lean cuts like sirloin or round get tough and dry after 6 hours of cooking.

Sometimes it costs less to buy a whole chuck roast and cut it into smaller chunks yourself than it does to buy pre-cut stew meat.

My sauce looks thin — what do I do?

When the cream cheese is blended in, it will first thicken the sauce some. If it is still thinner than you would like after that, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and cook uncovered on HIGH for 10 minutes.

Can I add the noodles to the slow cooker?

If you want one pot, you can stir in cooked noodles right before serving. Do not add dry noodles, as they will absorb too much liquid and become mushy.

Always ensure you boil them first, separately.

Other Slow Cooker Dinners We Keep Coming Back To

• Simple Crock Pot Beef and Noodles
• Beef Stew Recipe
• Philly Cheese Steak Crock Pot Recipe

Please leave a comment telling me how it went after making this crock pot beef stroganoff.