Slow Cooker

Slow-Cooker Beef Stroganoff With Mushrooms

by:
September 27, 2018
57 Ratings
Photo by Julia Gartland
Author Notes

There are certain foods I only ever make in my blue-checkered slow cooker. TV-dinner beef stroganoff, for example. My Crock-Pot (whom I've named Hal) may not be shiny and French like my Dutch oven Alfred, and I may have stolen him from my mother back home in Georgia, but he's still a good, reliable buddy in my kitchen, even after all those years of service. He also happens to make very delicious brown food. And as Nigella Lawson once said, "brown food tastes the best." —Eric Kim

Test Kitchen Notes

Featured in: Slow-Cooker Beef Stroganoff Is Why I’ll Never Throw Out My Crock-Pot. —The Editors

Watch This Recipe
Slow-Cooker Beef Stroganoff With Mushrooms
  • Prep time 5 minutes
  • Cook time 5 hours
  • Serves 4
Ingredients
  • 2 pounds beef chuck stew meat
  • 1 red onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1/4 cup Worcestershire sauce
  • Salt and pepper, to taste
  • 8 ounces sour cream
  • 12 ounces egg noodles, cooked, for serving
  • 1/4 cup fresh parsley, roughly chopped
In This Recipe
Directions
  1. Add the beef, onion, mushrooms, cream of mushroom soup, and Worcestershire sauce to a slow cooker (such as a Crock-Pot) and season with salt and pepper. Stir, cover, and cook on high for 5 hours.
  2. Meanwhile, cook the egg noodles (or white rice, which I sometimes prefer).
  3. When the stroganoff is done cooking, stir in the sour cream. Serve over the egg noodles and garnish with the chopped parsley.

See what other Food52ers are saying.

  • Kim Byron McGowan
    Kim Byron McGowan
  • Leith Devine
    Leith Devine
  • Judi Lowell-Riley
    Judi Lowell-Riley
  • Suzy Shedd
    Suzy Shedd
  • Irene Chelminski
    Irene Chelminski
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

82 Reviews

Linda D. December 6, 2020
Made the recipe exactly as written and it was delicious! Thank you, Kim!
 
Tricia September 13, 2020
We loved this recipe and I will absolutely make it again. Based on reviews, I added 2 Tbsp corn starch and cooked on low for 6.5 hrs. I mixed the cream of mushroom, cornstarch, Worcestershire sauce, salt and pepper together first and mixed into the onion, mushroom and meat. It was really good and flavorful.
 
Whitney D. February 7, 2020
For all those who are VERY concerned about the condensed soup, you can make your own if you want something less processed. Most recipes don't take much time, and it's something you can make in batches and freeze.

I can't wait to try this though! Some nights I want something a little more stick to your ribs after the gym, but I'm usually too tired to cook.
 
Kim B. October 29, 2019
Easy week night comfort food
 
Kim B. October 29, 2019
I made a few changes to this recipe after reading the reviews. First, I added sweet onion instead of red. Next, I added 1 tbsp of floor with the mushrooms and condensed soup mixture. Lastly, I slow cooked it on low for 7 hours. On the 8th hour I turned it up to high since the broth was looking soupy and I hadn’t turned the beef. After cooking, I remove the beef and put the still-thin broth in a sauce pan and added another tablespoon of flour. Whipped it on med/high for a Couple of minutes and it thickened up beautifully. Added the sour cream after it cooled a bit. This was a big hit at dinner and everyone wanted seconds.
 
lonniechrissy2 October 20, 2019
Gross. Raw onions (even after six hours in the crockpot) and chewy beef. Do not make this recipe.
 
David_Sherwood October 20, 2019
If your onions were raw after six hours in the crockpot, something went very wrong. Mine almost completely broke down into water.
 
Steph October 29, 2019
Buy a new crockpot!
 
Janet J. December 11, 2019
most likely your crockpot on its way to failing. my daughter had similar expieriences . twice pre crockpot giving up the ghost. and one was not even two years old. it finally didnt cook a pot of stew after 6 or 8 hrs was raw. the other one. was an off brand but it burnt outer area was fortunate hubby was in kitchen w a knife in hand when the other one finally quit melting the cord he couldnt quickly and easily get to the plug so he took knife n cut cord between the melting place and wall and put salt on the hot spot and thru openning between bottom of cooker and the counter. this is sooo not normal. point is check your cord connection n unit out. if it does similar stuff again i suggest replace your pot.
 
Leith D. October 3, 2019
Made this last night and it’s a keeper. I added 3 TB flour, 1 TB Better than Boullion beef stock, 2 cloves of crushed garlic and a little gravy browner. My family loved it and requested it again on a rainy day. Easy and delicious. You can’t taste the canned soup at all by the way!
 
David_Sherwood September 18, 2019
Having read the other reviews, I modified the recipe slightly in hopes of avoiding the "soupiness" mentioned by others.
1. Most other recipes call for a bit of flour, so I added about 2-3 tbsp of flour around hours three and four.
2. I cooked the noodles in the crock-pot, allowing them to absorb any excess liquid. I added them at about 4h 30min into the 5 hour cook.
To be honest, I'm not sure I needed to do both. The result was a very thick and rich beef stroganoff cooked perfectly. I was actually a bit worried about the noodles cooking due to a lack of moisture, so I added half of the sour cream to the mix just to give it a bit of extra moisture to work with.
For me, this came out perfectly. I wonder about some of the reviews in which people werent using condensed soup as the recipe called for. If there's extra water in your soup to start, you're going to have to cook that off and reduce it.
Also, if your meat has a lot of fat on it, you might want to cut it off before putting in the pot. Some recipes call for cooking the meat first, but I want all those juices in the pot.
Anyway, this recipe is a keeper for me. Thanks!
 
Judi L. August 30, 2019
Not the best stroganoff recipe I have made. Very soupy (did not dilute the condensed soup) and stew beef makes this dish less than blah. Normally I stay away from any recipe that calls for condensed soup of any kind, but I wanted to give this recipe a try as it was written. I would definitely make a lot of changes or just try a different recipe next time.
 
Suzy S. August 24, 2019
I belong to the group of people who really can’t stand the flavor of canned soups. (I’m not opposed to convenience products; just can’t stand the taste.) I was rescued by Ojakangas’ casserole cookbook where she recommends subbing bechamel, flavored as desired. The problem with that, of course, is the extra time and mess in recipes that are trying to reduce both. Then I found out about ... microwave bechamel! It’s very good, especially as a sub for canned soup. Most of these recipes ( and there are zillions, all over the internet) neglect to tell you to use an extra large Pyrex-type measuring cup so that you can melt the butter and make the sauce in one dish. https://www.google.com/amp/s/www.food.com/amp/recipe/easy-white-sauce-with-variations-for-the-microwave-28475
 
Irene C. August 23, 2019
The recipe sounds good, haven't tried it but after reading the posts I recommend that if anyone tries it again try sauteing the mushrooms first to remove the water from the mushrooms.
 
Gwen February 24, 2019
I don't like to use canned soup either so I make condensed mushroom soup and freeze in small jars. Great for lunches too. The recipe is what it advertised, sure 'real' beef stroganoff tastes better but sometimes you need a meal that's one pot, easy and cozy. It was exactly what we needed on a busy weeknight.
 
CC February 14, 2019
Big disappointment. I made it just as written but it was soupy. Left it warming as one reviewer suggested and after 20 minutes still soup. The flavor was fine but it was broth, so not really what was expected.
 
Rob G. February 15, 2019
Did you by any chance add the water like the directions say to do on the soup can? That's the only way this recipe could come out like soup.
 
CC February 15, 2019
That would explain it but no, I didn’t. I’m stumped.
 
Rob G. February 15, 2019
As am I.
 
Tracy January 31, 2019
Just made this today...I didn't do it in the crock pot, just simmered in a pan...added a little red wine, it is just DELICIOUS! LOVE IT!
 
Karl R. January 7, 2019
FYI this did not adapt well to the instant pot for me. Usually I find slow cooker recipes work pretty much as is (modulo finding an appropriate time under pressure, which I set at 35 minutes) but I think the moisture from the mushrooms trapped inside accumulated to result in an overly watery result, albeit with perfectly tender beef. I rescued it by draining some liquid, and adding beans and peas.

Perhaps something to try next time for any instant potters: strain the liquid, reduce, and add back.
 
Karl R. January 7, 2019
(also note I'm refraining from rating the recipe because I didn't really cook it as instructed :))
 
ali January 3, 2019
Thought this was great! Will make again. Thank you for sharing this recipe!
 
NancyFromKona January 1, 2019
Had to try this and compare to America’s Test Kitchen Slow Cooker recipe which has 16 ingredients including dried porcini mushrooms and an estimated 30 min prep time. Made this New Years Eve for family who all clamored for the recipe. The tired cook appreciated its simplicity. Meat great, sauce too thin for my taste, sauce much tastier when we came back for second helpings so in the future will plan for this. Will also increase meat and make sure we have a second bag of egg noodles and fresh dill on hand. Will get back to you after making ATKs version.
 
Steph January 2, 2019
This dish was much better than expected. DON’T be tempted to add more liquid at the start as the meat and mushrooms provide plenty as they cook down.There was a strong red onion smell for the first few hours but that was replaced by a nice beef stew flavour. The red onion in the ingredients doesn’t state size or amount so I didn’t use a whole medium - probably a cup of diced. I have a Kitchenaid slow cooker recommended by America’s Test Kitchen and it cooks at a strong high temperature and I cooked the stroganoff mixture and extra hour. Once the full fat sour cream (I also added some dried dill at another readers suggestion and this added another depth of flavour) was added the sauce still seemed thin but with the lid off for approximately 15 minutes it thickened quit a bit more. The flavour was bang on and I will definitely make this again. Not having to brown the meat was a huge step I enjoyed not having to do for a change in a slow cooker recipe.
 
Steph January 1, 2019
Making this today, New Year’s Day. I’m a doubter so I’ll let ‘ya know how it turns out!
 
Ann F. December 30, 2018
Can this be adapted for an Instapot and how?
 
Ali W. December 27, 2018
Hi all! In the spirit of the holidays, why don't we all put down our sharp words and go find some new awesome things to cook! Happy New Year!
 
Amy December 31, 2018
Thank you. Snark begone from all of us. Life is short enough.