The perfect comfort meal, this Beef Stroganoff with Cream of Mushroom Soup is a rich and filling dinner. It features tender beef and earthy, savory mushrooms all in a creamy and tangy sauce.
Perfect for feeding the whole family, this recipe is as easy as it is delicious! Served over your favorite noodles, this super easy slow cooker dinner is sure to become a favorite.
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Beef Stroganoff with Cream of Mushroom Soup!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Beef Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
Looking for a convenient weeknight meal or Sunday dinner? This mushroom soup stroganoff is a super easy take on the classic comfort food dish!
Everything comes together in the slow cooker in minutes. All that's left to do is turn it on and let it cook. Serve this over some brown rice or cooked egg noodles for an incredible meal!
And if you're looking to add more easy recipes to your rotation, try my Slow Cooker Mongolian Beef or this Crock Pot Beef and Broccoli as well!
What readers are saying...
I love crockpot meals. This is a great way to make this tasty dish!
- Diane
🧂 Gather Your Ingredients
- stew meat - this is a great option for a crockpot recipe, as it has a tougher texture but will get nice and tender as it slow cooks.
- cream of mushroom soup - I like to use Campbell's, but any brand will do!
- onion soup mix - this is an easy way to instantly add lots of flavor to your crock pot stroganoff.
- fresh mushrooms - in addition to the mushroom soup, I add some more fresh mushrooms for even more of that earthy flavor.
- chopped onion - fresh onion works great but you could also use pre-diced frozen onion for super easy prep.
- flour - helps thicken the sauce and gives it a nice rich consistency.
- sour cream - sdds a rich, velvety texture that gives the sauce its signature smooth and creamy consistency.
🔪 Let's Make Beef Stroganoff with Cream of Mushroom Soup!
(Or click here to jump right to the recipe card with measurements!)
Combine Ingredients
Mix together everything in the slow cooker aside from the flour and sour cream.
Slow Cook
Cook on high for 4 hours or low for 6 to 7 hours. Toward the end of cook time, combine the flour and sour cream in a bowl.
Add Sour Cream
Just before serving, add the sour cream mixture to the rest of the stroganoff.
Combine
Stir well, then serve and enjoy.
💡 Expert Tips and Tricks
- This mushroom soup stroganoff is fantastic served over some hearty egg noodles or a bowl of rice.
- Some lower carb options include zucchini noodles or cauliflower rice.
- Be sure to wait until just before serving to add the sour cream mixture. This will ensure it thickens the stroganoff rather than cooking along with it and thinning out.
❔ FAQs
This is a term from Russian cuisine that basically refers to any dish comprised of strips of steak cooked in a sauce that includes sour cream. It was named after the Stroganov family and also usually includes some kind of mustard in the sauce.
Browning the beef isn’t mandatory, but it can add extra flavor to the dish by caramelizing the meat. If you’re short on time, you can skip this step.
If you're using cream and you find that it curdles when you add it to the hot steak mixture, you'll want to temper it first. Do this by adding a small amount of the hot liquid from the slow cooker to the cream and letting it come up to temperature, then adding that mixture to the rest of the stroganoff.
📝 Substitutions and Variations
- For added flavor, use herbs like rosemary, thyme, or parsley.
- The sour cream can be replaced with Greek yogurt, cream cheese, or heavy cream.
Kristin’s Kitchen Tip
Slow cooker recipes like this crock pot stroganoff are perfect to prepare quickly in the morning so they can cook all day and be ready by dinnertime!
🥡 Storage and Reheating
Allow leftovers to cool, then transfer to an airtight container and store in the fridge for 3 to 4 days. You can also keep mushroom soup stroganoff leftovers in the freezer for up to 3 months.
To reheat, cook over the stovetop on medium heat until heated through. Allow frozen leftovers to thaw in the fridge before reheating.
To make the most of your leftovers and reduce waste, don't forget to check out this helpful article on storing frozen food for optimal freshness.
⏳ Make Ahead Instructions
If you don't have time in the morning, you can also combine all of the ingredients (minus the sour cream and flour) in a large sealable bag the night before and store in the fridge. The next morning, just transfer to the slow cooker, turn it on, and you're good to go!
Keep It Handy
Don't have time for this beef stroganoff with cream of mushroom soup recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
For some great side dish pairings, serve your mushroom soup stroganoff with a big bowl of Wasabi Mashed Potatoes, a basket of fresh Whole Wheat Biscuits with Mozzarella, or these Air Fryer Roasted Carrots!
😋 More Beef Recipes You'll Love
- Irish Braised Corned Beef and Cabbage - This traditional Irish dish is perfect for St. Patrick's Day.
- Beef Rump Roast - Don't be intimidated by cooking a whole roast -it's SO easy in the slow cooker!
- Slow Cooker Beef Teriyaki - Ditch the takeout and make this savory beef dish right in your own kitchen.
- Instant Pot Beef Barbacoa - This recipe from Taste and See is the perfect starting point for tacos, quesadillas, and more!
get your copy now!
Need help with dinner?
- 24 quick, delicious recipes
- 1 month of meal plans
- pre-filled grocery lists
- and more!
Crock Pot Stroganoff
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Crockpot Beef Stroganoff
Ingredients
- 1 ½ pounds stew meat
- 10.75 ounces cream of mushroom soup (1 can)
- ½ cup water
- 1 envelope dried onion soup mix
- ¼ teaspoon black pepper
- 16 ounces sliced fresh mushrooms
- ½ cup chopped onion (can use frozen)
- 1 tablespoon flour
- ½ cup sour cream
Instructions
- Mix all ingredients except the flour and sour cream in the slow cooker.1 ½ pounds stew meat, 10.75 ounces cream of mushroom soup, ½ cup water, 1 envelope dried onion soup mix, ¼ teaspoon black pepper, 16 ounces sliced fresh mushrooms, ½ cup chopped onion
- Cover and cook on high for 4 hours or low for 6-7 hours.
- Mix the flour and sour cream together. Right before serving, stir the sour cream/flour mixture into the crock pot.1 tablespoon flour, ½ cup sour cream
- Serve over noodles or rice.
Notes
- To prepare this ahead of time, combine all ingredients except sour cream and flour in a freezer bag the night before and place in the refrigerator. In the morning, transfer it to the slow cooker.
- Add fresh thyme, rosemary, or parsley during cooking for extra flavor.
- If desired, swap sour cream with cream cheese, Greek yogurt, or heavy cream.
- Serve over buttered egg noodles or steamed white rice.
- For a lower carb option, serve over cauliflower rice or zucchini noodles.
- Garnish with freshly chopped parsley, a dollop of sour cream, or a sprinkle of grated Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in airtight container or ziplock freezer bag for up to 3 months. Allow it to cool completely before freezing.
- Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce if it’s too thick.
- Ideas for using leftovers: Use as a topping for baked potatoes, stuff into puff pastry to create savory hand pies, or spread on a naan, pita, or pizza crust for a stroganoff flatbread.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in February 2015, and was republished with tips, step by step photos, and a recipe change in January 2025.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Debi says
Do you think you can leave out the sour cream? I always think stroganoff looks sooo good and everytime I make it I only taste the sour cream and I just don’t like that.
Kristin King says
Yes, you can leave out the sour cream but your gravy will be very thin. If that's OK with you, then go for it! Another option might be to cut the sur cream in half and see if that works for you. I hope you like it!
Ellen says
May I make a suggestion? Sometimes I, too, just prefer to omit Sour Cream from a recipe, but I can tell the dish is missing something. Numerous times, instead of American Sour Cream I have subbed in Mexican Sour Cream. Mexican Sour Cream is different----it doesn't have the sour/tart taste like American Sour Cream, it has a smoother mild taste. I have also used Mexican Table Cream with pleasant results. Both come in tall glass jars in the refrigerated section where the Mexican cheeses are. Good luck in your search, you might even try cream cheese as a substitute!
Kristin King says
Great tip! Thank you!
Mimi Smith says
Plain yogurt - I prefer Greek yogurt - has the same texture and creaminess without overwhelming everything else. It's also healthier, lots of probiotics.
Kristin King says
Great idea, Mimi! Thanks for chiming in!
Judy says
That looks delicious. I will be featuring this tonight at my Swing into Spring party that opens at 8pm EST. Please stop by for an I've Been Featured button. Thanks. http://diybydesign.blogspot.com
Jann Olson says
I bet this is so tender and delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann