I remember making this Crockpot Ground Beef Stroganoff on a rainy weeknight and thinking: why hasn’t this been a staple all along? It’s cozy, hands-off, and the slow cooker takes the guesswork out of timing. This version uses simple pantry ingredients, finishes with a creamy tang from sour cream, and pairs perfectly with buttered egg noodles for a family-friendly dinner that feels special without the fuss. If you like shortcuts or family-style comfort meals, this will become a go-to. For another quick stovetop shortcut, check out this Hamburger Helper beef stroganoff for inspiration.
Why you’ll love this dish
This recipe hits the comfort-food sweet spot: savory ground beef, tender mushrooms, and a silky, tangy sauce — all made hands-off in the crockpot. It’s budget-friendly (ground beef stretches farther than steak), kid-approved, and ideal when you need dinner ready with minimal babysitting. The slow, gentle cooking mellows the onions and lets the flavors meld for a deeper, homestyle taste than a quick skillet version.
“We made this for a busy weeknight and everyone asked for seconds. Super simple and reliably delicious.” — a typical weeknight review
When to make it:
- Weeknight family dinners when you want minimum last-minute work.
- Potlucks or casual gatherings (easy to keep warm in the crockpot).
- Any time you want a creamy, comforting meal without fuss.
The cooking process explained
Before you start, here’s the simple flow so you know what to expect:
- Brown and drain the ground beef.
- Sauté aromatics (onion + garlic) briefly.
- Combine beef, mushrooms, and flavorings in the crockpot with broth.
- Slow-cook low and slow, or speed it up on high.
- Finish by stirring in a flour-sour cream mix to thicken and enrich.
- Serve spooned over buttered egg noodles and garnish with parsley.
This overview sets the rhythm: quick sear, then hands-off slow cooking, then a creamy finish.
What you’ll need
- 1 pound ground beef (80/20 gives good flavor; leaner works fine)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini)
- 1 cup beef broth (substitute low-sodium broth if preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream (full-fat gives best texture; Greek yogurt can be used for tang)
- 2 tablespoons all-purpose flour (for thickening)
- 8 ounces egg noodles (or wide pasta of choice)
- Fresh parsley, chopped, for garnish
Substitution notes:
- For a lighter version, use ground turkey or 90% lean beef (see FAQ about swaps).
- If you don’t have sour cream, crème fraîche or a mix of Greek yogurt + a splash of cream works, but add off-heat or temper to prevent curdling.
- Gluten-free: swap flour for cornstarch slurry at the end (mix 1 tbsp cornstarch + 2 tbsp cold water).
Step-by-step instructions
- Heat a large skillet over medium. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat into a safe container.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3–4 minutes.
- Transfer the browned beef, onions, and garlic to the crockpot. Add sliced mushrooms, beef broth, Worcestershire sauce, Dijon, paprika, and a pinch of salt and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The mushrooms should be tender and the flavors melded.
- About 30 minutes before serving, whisk the sour cream with the flour until smooth. Stir this mixture into the crockpot to thicken and enrich the sauce. Keep the crockpot covered and finish cooking.
- Meanwhile, cook egg noodles according to package directions. Drain and toss with a pat of butter if desired.
- Serve the stroganoff spooned over the noodles. Sprinkle with chopped parsley and add extra black pepper if you like.
Quick safety tip: don’t add sour cream to an aggressively boiling pot — temper it or add near the end on low heat to avoid separation.
Best ways to enjoy it
- Serve over buttered egg noodles and garnish with parsley and a little extra paprika for color.
- For a lighter plate, mound the stroganoff over mashed potatoes or cauliflower mash.
- Keep dinner rounded with a simple green salad and crusty bread to sop up the sauce.
- For a complete comfort-food spread, pair with a cheesy potato side — try this beef hash brown casserole for weekend brunch vibes.
Presentation tip: Use wide egg noodles or pappardelle for an extra-cozy, restaurant-style look. Spoon the stroganoff into a shallow bowl and top with parsley and a lemony micro-greens sprinkle if available.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours, store in an airtight container, and refrigerate up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently: Warm on the stovetop over low heat with a splash of beef broth or milk to loosen the sauce. Avoid high heat to prevent the dairy from separating. Microwaving is fine — heat in short bursts and stir.
- Food safety: Reheat to at least 165°F (74°C) before eating. Never refreeze thawed cooked food without reheating.
Pro chef tips
- Browning matters: A good sear on the ground beef builds flavor through the Maillard reaction. Don’t skip it.
- Drain fat: Excess grease dilutes the sauce. Drain the skillet to keep the final dish rich, not greasy.
- Temper dairy: To prevent curdling, whisk a few tablespoons of hot crockpot liquid into the sour cream before stirring it into the main pot.
- Thickness control: If the sauce is too thin after adding sour cream, simmer uncovered for 15–20 minutes on low, or stir a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until glossy.
- Make-ahead: Assemble everything in the crockpot insert the night before (except sour cream). Refrigerate, then cook the next day. This saves morning prep time.
- Hands-off finishing: If you like a richer sauce, fold in a knob of butter at the end and swirl for shine.
For a quick one-pot shortcut or inspiration for a mix-based version, you can look up another approach with this Hamburger Helper beef stroganoff variation.
Creative twists
- Mushroom-forward: Double the mushrooms and add a splash of dry sherry or red wine before cooking for depth.
- Smoky paprika: Swap regular paprika for smoked paprika and add a teaspoon of mustard powder for a subtle smoky tang.
- Vegetarian take: Use plant-based ground “beef” or a mix of lentils and finely chopped mushrooms; swap beef broth for vegetable broth.
- Dairy-free: Use dairy-free sour cream or coconut yogurt (unsweetened) and thicken with cornstarch. Add a squeeze of lemon to brighten.
- Tex-Mex stroganoff: Stir in a chipotle in adobo (minced) and serve over rice for a spicy twist.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. Cook time is 6–8 hours on low or 3–4 hours on high. Add 10–15 minutes to cook noodles and finish the sauce.
Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works; brown and drain the same way, but they’re leaner and a bit milder. Consider adding an extra 1/4 cup of broth or a teaspoon more Worcestershire for punch.
Q: Can I freeze the stroganoff after cooking?
A: Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat gently with a splash of broth. Note: dairy can change texture slightly after freezing; stirring in fresh sour cream when reheating can brighten the sauce.
Q: What if my sauce separates after reheating?
A: Stir in a small amount of cold sour cream or cream off-heat to bind it back together, and reheat gently on low. A short whisk with a little cornstarch slurry can also help.
Q: Is this safe for potlucks?
A: Yes—keep it hot in the crockpot on the warm setting. Discard any food left out over 2 hours to stay safe.
Conclusion
If you want another similar slow-cooker version to compare techniques or timing, this Slow Cooker Ground Beef Stroganoff – 365 Days of Slow Cooking article is a useful reference: Slow Cooker Ground Beef Stroganoff – 365 Days of Slow Cooking.
Enjoy a simple, cozy meal that’s easy to scale and forgiving to tweak.
Crockpot Ground Beef Stroganoff
Ingredients
Method
- Heat a large skillet over medium. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat into a safe container.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3–4 minutes.
- Transfer the browned beef, onions, and garlic to the crockpot. Add sliced mushrooms, beef broth, Worcestershire sauce, Dijon, paprika, and a pinch of salt and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The mushrooms should be tender and the flavors melded.
- About 30 minutes before serving, whisk the sour cream with the flour until smooth. Stir this mixture into the crockpot to thicken and enrich the sauce. Keep the crockpot covered and finish cooking.
- Meanwhile, cook egg noodles according to package directions. Drain and toss with a pat of butter if desired.
- Serve the stroganoff spooned over the noodles. Sprinkle with chopped parsley and add extra black pepper if you like.