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Slow-Cooker Mushroom Beef Stroganoff

I love making this for my husband and me to have on a cold night. It warms you right up! Greek yogurt can be substituted for sour cream. —Meg Hilton, Atlanta, Georgia
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings


  • 2 pounds boneless beef chuck steak
  • 1 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional


  • Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
  • Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

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Average Rating:
  • Carmen
    Feb 6, 2021

    Very good recipe. I like having a great beef stroganoff recipe that’s crock pot friendly. Super for working couples. Why do we settle for fast food when a dish as good as this can be waiting for us at home?

  • Hope
    May 28, 2020

    This was awesome!

  • dmkinsey
    Jan 12, 2020

    Delicious! I've tried various stroganoff recipes, but this one had the best flavor. My husband and I both really liked it, and I'll be making this again !

  • Megan
    Sep 18, 2019

    Best stroganoff I've ever made! The only thing I did different was that I braised the beef on the stovetop before putting it in the slow cooker. This recipe is a keeper! Can't wait to make it again.

  • ahhschucks
    Mar 7, 2018

    I made this with elk chuck steak and my daughter said it was the best stroganoff I had ever made. I had to substitute regular cream of mushroom soup and didn't need to thicken the sauce at the end. Wonderful! Thank you for a great recipe.

  • Weedbind
    Mar 3, 2018

    No comment left