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Slow Cooker Beef Stroganoff

5 from 11 votes


  • 2 lb stewing beef
  • 1 tbsp oil
  • 2 medium onions sliced
  • 1 can golden mushroom soup
  • 2 tbsp soy sauce
  • 2 tbsp dijon mustard
  • 1 tbsp worcestershire sauce
  • 3 garlic cloves minced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 lb sliced fresh mushrooms (or one carton, whatever, this can go by preference!)
  • 1 cup sour cream
  • cooked egg noodles
  • minced fresh parsley


  • Add 1 tbsp oil to pan, brown beef (in batches if needed) and transfer to the slow cooker once each batch is browned.
  • In a mixing bowl, combine the onions, golden mushroom soup, soy sauce, mustard, worcestershire sauce, minced garlic, salt and pepper. Pour over the meat in the slow cooker.
  • Add mushrooms next, but if you're home throughout the day while cooking, I like to add the mushrooms in the last hour. Mix with the meat/sauce.
  • Cook, covered, on low until meat is tender, 6-8 hours.
  • When ready to serve, turn off slow cooker and mix in the sour cream.
  • Serve with cooked egg noodles (or rice) and parsley if desired (I desire parsley!)