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Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

4.19
(27)

Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!

serves 8 people

Ingredients

cost per recipe: $17.00

The price is determined by the national average.

  • 2

    cans Campbell's® Condensed Cream of Mushroom Soup

  • 1/4

    cup Swanson® Beef Broth or Swanson® Beef Stock

  • 3

    tablespoons Worcestershire sauce

  • 3

    cloves garlic, minced

  • 1/2

    teaspoon ground black pepper

  • 12

    ounces white mushrooms, sliced (about 4 cups)

  • 3

    medium onion, coarsely chopped (about 1 1/2 cups)

  • 2

    pounds boneless beef round steak, cut into thin strips

  • 1/2

    cup sour cream

  • 12

    ounces (about 7 cups) medium egg noodles, cooked and drained

  • 1

    tablespoon chopped fresh parsley (optional)

view nutrition info

How to Make It

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl. Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if desired.
Step 1

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Step 2

Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef.

Step 3

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if desired.

Recipe Tips

  • Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
  • Ingredient Note: Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish.
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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(27)
  • Kosa

    March 10, 2015

    Excellent!

    I tried this recipe for the first time for my dads 80 birthday and he loved it,I tweaked it a little.i floured and browned the sirloin tips and sautéed mushroom and onions in skillet than added it to crock pot,I used 2 large cans cream of mushroom soup instead of golden mushroom as suggested I used beef broth to thin out and add extra flavor.i let it cook for 8 hours as suggested and added 1/2 cup of sour cream at the end and it came out hearty and creamy the beef was so tender fell off the fork wonderful recipe it's a must make!

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  • Jonathan M.

    January 25, 2017

    Core is there - spice to add

    Tarragon is imo essential for stroganoff

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    (0) (0)
  • JustJulie

    October 14, 2015

    How can you NOT love this - and how you can mess up the recipe

    My pantry is always stocked with Campbell's soup. Cream of Mushroom, Tomato, Cream of Chicken/Celery and Chicken Noodle. I'm 53 and I have used CS my entire life, as my mother did, to cook with (and as good old soup in a bowl) and cream of mushroom is the gold standard for many casserole and crock pot recipes. I've made this myself experimenting in the crockpot ALWAYS using Cream of Mushroom soup as a base. Decided to check out Campbell's site and when I came across this recipe it was almost identical to the one I made up. Most fair to seasoned home cooks can read a recipe and reduce and/or increase/tweek ingredients and it will still turn out dandy. For new cooks I suggest following the recipe to the T (exactly). Don't peek in the pot until half way cooked, give it a stir, put the lid back on and cook the remaining time/adding SC at the end. If you can read, you can cook. If you're a foodie with an ego you might scoff at using canned soup - but as a very seasoned home chef and savvy foodie - I will always stock COM soup in my pantry. Campbell's soup should be in an American Food hall of Fame! Classic, consistently good - and a brand I trust. Rock on CS!

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  • Christina1977

    July 5, 2015

    Preliminary Review

    I made this recipe per the instructions while adding my own flare based on reviews of people saying it was bland. However, if those that are reviewing this dish as watery can tell me why they added water in this recipe at all as I didn't see this recipe asking for water as part of the ingredients. However what I did was I sliced up approx. 4 cups of mushrooms, cut up one onion (as my onions are on the large size# then I added 3 tablespoons Worcestershire sauce, 1/4 cup Swanson® Beef Stock #chose Stock over Broth because Stock has more flavor then Broth#, 3 cloves garlic #minced#, 1/2 teaspoon ground black pepper, 1/4 cup of cooking red wine and let it marinate for approx. a little over 24 hrs. I put everything in the crock pot this morning. When I did the first step of the 3 steps I added 1/4 cup of Stock plus a splash, 3 tablespoons Worcestershire sauce, 2 cans #10 1/2 ounces each# Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup, 1 tablespoon minced garlic #not what I chopped/minced for the marinating part of the onions and mushrooms#, and 1 packet of Lipton Onion Soup #couldn't find French Onion or I would have used that one). Will let you know how it comes out and will then update my overall rating of this dish as well as my review. I wish Campbell's had the family size can of 98% fat free Cream of Mushroom. I think I would have rather used the family size can of 98% fat free Cream of Mushroom for my first attempt of this recipe. We cut the steak into bite sizes instead of strips!

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  • alvo

    February 12, 2015

    This is really pretty bad.

    In hindsight, I don't know why I made this other than I was looking for a recipe to make in the slow cooker I was given that I never use. Making Stroganoff from scratch is easy to start with, but adding soup and cooking it for hours just makes a mushy, horrible mess. The onions and mushrooms end up with the same texture that's hard to tell from the soup. Since you have to take the time to boil water and cook the noodles and can make Stroganoff in less time than that, why would you want to make this?

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