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This creamy 4-ingredient slow cooker beef stroganoff is a super easy dinner idea. Just add everything in the morning, and come home to soft, tender beef in a smooth, creamy sauce. It’s warm, cozy, and made with simple pantry foods that everyone already has at home.
This 4-ingredient slow cooker beef stroganoff is just the kind of recipe I use during busy work weeks. You put everything in the slow cooker before you leave in the morning, and when you come home, you get a rich, creamy dinner that feels like a weekend meal, without any evening work.
Serve this creamy beef stroganoff spooned over wide egg noodles, mashed potatoes, or steamed rice to soak up all that yummy sauce. I like to add a simple green veggie side, like steamed broccoli, roasted green beans, or a bagged salad kit, to keep dinner balanced without much extra work. Adding a sprinkle of fresh parsley or chives on top is not needed, but it makes the dish look a little fancier with almost no extra effort.
Servings: 6
Ingredients
- 2 pounds raw cubed beef stew meat
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 (1-ounce) packet dry onion soup mix
- 1 cup sour cream (full-fat or light)
Slow Cooker Beef Stroganoff: Directions
- If you want, lightly spray the inside of your slow cooker with nonstick cooking spray. This step is optional, but it makes cleanup easier later.
- Place the raw cubed beef stew meat into the bottom of the slow cooker. Spread it out into one even layer so all the pieces cook the same way.
- In a medium-sized bowl, whisk together the condensed cream of mushroom soup and the dry onion soup mix until they are fully combined. The mixture will look thick and taste salty, but that’s exactly what gives the beef its flavor and turns into the sauce.
- Pour the soup mix over the beef, making sure it covers the meat evenly. Use a spatula to spread it around so every piece of meat gets coated. Do not add any water or broth. As the beef cooks, it will release its own juices, which will naturally thin out the sauce.
- Put the lid on the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very soft and breaks apart easily with a fork. Try not to lift the lid too often while it cooks, since this lets the heat and steam escape.
- When the beef is soft, turn the slow cooker to Low or Warm, if your cooker has that setting. Gently stir in the sour cream until the sauce turns smooth and creamy and coats all the beef. Do not let it boil after adding the sour cream, or the sauce may curdle.
- Taste the stroganoff and add more seasoning only if you think it needs it. Since the soup and onion mix are already salty, you likely won’t need much extra salt. If the sauce feels too thick, stir in a small splash of water or milk to loosen it.
- Serve it hot over cooked egg noodles, mashed potatoes, or rice. Store any leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove or in the microwave, and try not to let it boil again.
