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Beef stroganoff on egg noodles served on gray plate
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Slow Cooker Beef Stroganoff

The ultimate comfort meal of slow cooked beef and mushrooms in gravy served over egg noodles.
Prep Time10 mins
Slow Cooker6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: beef, beef stroganoff, easy dinner, slow cooker, slow cooker beef stroganoff
Servings: 4 servings
Author: Ashley Leonard


  • 1 # beef stew meat
  • 3 tbsp. flour
  • ½ tsp. garlic powder
  • 1 ¾ tsp. salt
  • ¼ tsp. paprika
  • ¼ tsp. black pepper
  • ¼ cup vegetable oil
  • ½ white or yellow onion chopped
  • 1 10.5 oz. can beef consommé
  • ½ cup water
  • 8 oz. mushrooms sliced
  • ½ cup sour cream
  • 12 oz. wide egg noodles

Cornstarch Slurry (if needed)

  • 1 tbsp. cornstarch
  • 2 tbsp. cold water


  • Cube round steak into bite size pieces. Place in a mixing bowl. Sprinkle with flour and spices. Stir to coat meat well.
  • In a large skillet, heat oil over medium-high heat. Add meat and brown on all sides, about 4-5 minutes. Place meat in the bottom of slow cooker.
  • Pour consommé, water, onions and mushrooms into slow cooker and stir everything together. Cover and cook on low heat for 6-7 hours.
  • After time is up, turn off the slow cooker and stir in sour cream. Cover and allow to warm through while cooking the egg noodles. Leave slow cooker off or on the warm setting. At this time if you would prefer the gravy to be thicker, mix up the cornstarch slurry and stir into the beef mixture.
  • Cook egg noodles according to package instructions. To serve, place egg noodles on plate and ladle over beef & gravy.


  • Beef can also be cooked in slow cooker on high for 3-4 hours
  • Serve with a side salad or steamed vegetable
  • Leftovers are even better!