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Slow Cooker Creamy Beef Stroganoff

4.14 29

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


cost per recipe: $23.63

The price is determined by the national average.

  • 2

    cans (10 1/2 ounces) 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

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
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

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Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

  • Kosa

    March 10, 2015


    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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  • 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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  • Christy R.

    January 6, 2019

    Not creamy

    It was ok, not great. I guess with the word creamy in the title I just expected it to be creamy. Seemed watery. While we will make beef stroganoff again I will be trying a different recipe next time.

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  • Louise S.

    October 8, 2017

    Family loved it!

    I tweaked this recipe a little. First I braised the beef then removed the beef and used the same pan to sauté the garlic, onion and mushrooms. I used campbells French onion soup (canned not the mix) in place of the beef broth. I think this gave it an overall better flavor than just placing everything in the crockpot as is. I cut back on the time by an hour or so since the beef and vegetables were already partially cooked

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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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