Crock Pot Beef Stroganoff

This Crockpot Beef Stroganoff is a quick, easy, and delicious weeknight meal!

Beef stroganoff is one of my husband’s favorite meals, and usually when it’s on the menu at our house, he’s the one that makes it. This time I was in charge, and thankfully this dish turned out well. I wouldn’t want him thinking he’s a better cook than I am, or more precisely, I wouldn’t want him to have any more evidence backing up his already formed opinion that he’s a better cook than I am.

This slow cooker version uses stew meat, comes from, and has been modified beyond recognition. Some people get fired up if a reviewer rates a recipe after it’s been modified, but I appreciate someone taking the time to say, “Hey, this was good, but when I added a bouillon cube it was great.”

The entire Crock Pot Thursday premise is based on this model, and I hope you also enjoy reading our feedback on our over 150 recipes as much as we enjoy sharing it!

Since I appreciate feedback on how to make a recipe better, I want to shake the hand of the reviewer who weeded through some 400 reviews and wrote one mega-helpful review mashing up all of the most popular tips. JILLYBEAN14 did this for today’s recipe, and I have essentially rewritten this entire recipe based on that comment.

This Crock Pot Beef Stroganoff is a quick, easy, and delicious weeknight meal!

Crock Pot Beef Stroganoff


1 lb beef stew meat, cut into small cubes
2 cans condensed golden mushroom soup
1/2 packet onion soup mix
1/2 cup onion, chopped
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup water
4 ounces cream cheese
1/4 cup sour cream


Add all ingredients except the cream cheese and sour cream to the slow cooker and mix.
Cook on low for 5-6 hours.
Stir in cream cheese and sour cream.
Serve over egg noodles.


We all loved this beef stroganoff recipe. It was easy to put together, and very tasty. I found that the cream cheese was a bit hard to get blended into the sauce, next time I would just use all sour cream. We had it once over noodles and once over mashed potatoes. Both were great, but the noodles won the vote!

We loved this!

We liked this…I thought it was a little runny, and the husband thought it was good, but not as good as our regular stroganoff. I used sour cream because our cream cheese was bad, and I served it over egg noodles.

Kim went rogue this week because her family hates mushrooms, and the condensed golden mushroom freaked them out. They made this recipe instead, and omitted the mushrooms. For those of you reading who also dislike mushrooms, don’t be like Kim. Damn near everyone in my husband’s family hates mushrooms, and they all really enjoyed this recipe.

I doubled this recipe, and happily ate it for every meal for days. Next time I make this, I will used browned ground beef instead of the cubed beef, or cut the cubed beef even smaller. We didn’t love the big bites of meat. When asked to choose, my husband said he prefers his beef stroganoff recipe to this version. I like this one better. If I had chosen to make a life with a man who liked mushrooms, I would add some sauteed mushrooms near the end. If you are trying to fit into the spring clothes that fit just fine last year, this is not the recipe for you.

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.

Related: I need to buy some bigger pants.

Come back next week to see if Kim is still a member of Crock Pot Thursday after her disciplinary hearing!


[Tweet “You may need bigger pants after making this Crock Pot Beef Stroganoff, but it’ll be worth it!”]

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14 thoughts on “Crock Pot Beef Stroganoff

  1. Thank God for something easy and delightful. Ingredients I happened to have on hand and it was really tasty. This helped out in a pinch and was a hit. Big hurrah from my family to you !

  2. Could you please add a “print” button to this recipe? I’d like to print it and add it to my recipe binder! 🙂

    1. Add the sour cream and cream cheese, at the end. I usually let it sit in the warm, covered crockpot for a few minutes. Then stir well and enjoy!

  3. I made this substituting cream of muschroom condensed soup and it came out fantastic! I’ve made the original recipe before and I could barely tell the difference. I also opt for all sour cream at the end, it really gives it a nice flavor. Thanks for the recipe, it’s my go to!

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