Slow Cooker 4-Ingredient Beef Stroganoff
A creamy, comforting classic made incredibly easy in the slow cooker. Tender beef, savory mushroom sauce, and rich sour cream served over buttery egg noodles — perfect for busy weeknights.
Ingredients
2 lbs beef stew meat
1 (10.5 oz) can cream of mushroom soup
1 packet (1 oz) onion soup mix
1 cup sour cream (full-fat recommended)
8 oz egg noodles
1 cup sliced mushrooms (optional but recommended)
½ cup diced onion
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Slow Cooker
Add the beef stew meat to the bottom of your slow cooker.
Add Vegetables
Sprinkle in the sliced mushrooms and diced onion.
Add Seasonings & Soup
Sprinkle the onion soup mix evenly over the beef.
Pour the cream of mushroom soup on top (no need to stir yet).
Cook
Cook on LOW for 6–8 hours
Or on HIGH for 3–4 hours
The beef should be fork-tender when done.
Cook the Noodles
About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
Finish the Sauce
Stir the sour cream into the slow cooker mixture until fully combined and creamy.
Taste and adjust with salt and black pepper if needed.
Serve
Spoon the beef stroganoff over the warm egg noodles.
Garnish with fresh parsley and serve immediately.
Helpful Tips
For extra richness, add 2–3 oz cream cheese with the sour cream.
If the sauce is too thick, stir in a splash of beef broth or milk.
For deeper flavor, quickly sear the beef in a skillet before adding to the slow cooker (optional).
