Crockpot Ground Beef Stroganoff is a comforting slow cooker dinner made with tender ground beef, mushrooms, and a creamy, savory sauce that cooks low and slow until rich and flavorful. This easy crockpot version delivers classic stroganoff flavor without standing over the stove, making it a practical option for busy weeknights.
A Quick Look at the Recipe
✅ Recipe Name: Crockpot Ground Beef Stroganoff
🕒 Cook Time: 4-5 hours on low (or 2-3 hours on high)
👪 Serves: 4-6 servings
🍽 Calories: ~420 calories per serving (estimated)
🥣 Main Ingredients: Ground beef, mushrooms, onion, cream of mushroom soup, beef broth, sour cream
📖 Dietary Info: Gluten-free and low-carb
👌 Difficulty: Easy - minimal prep, slow cook, stir in sour cream at the end
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Using ground beef keeps this recipe budget-friendly and weeknight practical, while the slow cooker helps the flavors blend into a rich, stroganoff-style sauce. Serve it over egg noodles, rice, or mashed potatoes depending on what you have on hand.
If you're building a go-to list of easy crockpot dinners, this one fits right in alongside Crockpot Chicken Pot Pie Soup, Crockpot Beef Tips and Gravy, Crockpot White Chicken Chili, and Crockpot Shredded Chicken Tacos for simple, reliable meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Ground Beef Stroganoff:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Ground Beef Stroganoff:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Ground Beef Stroganoff FAQs:
- More Ground Beef Recipes You'll Love
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- Crockpot Ground Beef Stroganoff
Why You'll Love this Crockpot Ground Beef Stroganoff:
Easy slow cooker dinner: Everything cooks right in the crockpot with minimal prep, making it ideal for busy weeknights.
Budget-friendly comfort food: Using ground beef keeps this stroganoff affordable without sacrificing flavor.
Creamy, classic flavor: Mushrooms, onion, and a rich sauce give you that familiar stroganoff taste everyone loves.
Flexible serving options: Serve it over egg noodles, rice, or mashed potatoes depending on what you have on hand.
Great for leftovers: This recipe reheats well and makes an easy next-day meal.
Key Ingredients:
- ground beef. Use 85%-90% lean beef for the perfect balance of flavor and tenderness without excess grease.
- white mushrooms. White or cremini mushrooms add earthy depth and pair great with the creamy sauce.
- cream of mushroom soup. Provides a thick, flavorful base and keeps the recipe simple. Use homemade for the best favor.
- sour cream. Adds tang and creaminess; stir in at the end to prevent curdling.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use a gluten-free cream of mushroom soup and serve over gluten-free noodles, rice, or mashed potatoes.
- Lower-fat option: Use lean ground beef and light sour cream to reduce fat while keeping the sauce creamy.
- Swap the protein: Ground turkey can be used in place of ground beef, though the flavor will be slightly lighter.
- Add more vegetables: Stir in extra mushrooms, onions, or even peas near the end of cooking for added texture.
- Extra flavor boost: Add a splash of Worcestershire sauce or a pinch of paprika for deeper stroganoff flavor.
- Different serving styles: Serve over egg noodles, rice, mashed potatoes, or even roasted vegetables for a lower-carb option.
How to Make Crockpot Ground Beef Stroganoff:
- Add the ground beef, diced onion, minced garlic, and sliced mushrooms to the crockpot. Break the ground beef up slightly with a spoon.
- Pour in the cream of mushroom soup and beef broth, then stir in the Dijon mustard until everything is evenly combined.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once or twice if possible to help break up the beef.
- Once the beef is fully cooked and tender, stir in the sour cream until the sauce is smooth and creamy.
- Serve warm over egg noodles, rice, or mashed potatoes.
Recipe Notes & Tips:
- Drain the beef well: Removing excess grease keeps the sauce smooth and prevents it from becoming oily.
- Sauté mushrooms properly: Let them brown instead of steam, this builds flavor and improves texture.
- Add broth gradually: Stir as you pour in the beef stock to create a silky, lump-free sauce.
- Simmer gently: Avoid boiling after adding the soup and broth so the sauce doesn't separate.
- Add sour cream off the heat: Stir it in last to maintain the creamy consistency and prevent curdling.
- Make it lighter: Use Greek yogurt instead of sour cream for a lower-fat option.
- Serving suggestion: Spoon over buttered egg noodles or Garlic Herb Mashed Potatoes for a classic finish.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled stroganoff in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat, stirring often. Add a splash of broth or milk to loosen the sauce.
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Crockpot Ground Beef Stroganoff FAQs:
No, you do not need to brown the ground beef first. The ground beef cooks fully in the crockpot, though stirring once or twice during cooking helps break it up evenly.
Yes, crockpot ground beef stroganoff can be made gluten-free by using a gluten-free cream of mushroom soup and serving it over gluten-free noodles, rice, or mashed potatoes.
Sour cream should be added at the end of cooking. Stirring it in after the crockpot cooking time prevents the sauce from curdling and keeps it creamy.
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Crockpot Ground Beef Stroganoff
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 ½ cups cream of mushroom soup
- 1 cup beef broth
- ¼ cup sour cream
- 1 tablespoon dijon mustard
Instructions
- Add the ground beef, diced onion, minced garlic, and sliced mushrooms to the crockpot. Break the ground beef up slightly with a spoon.
- Pour in the cream of mushroom soup and beef broth, then stir in the Dijon mustard until everything is evenly combined.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once or twice if possible to help break up the beef.
- Once the beef is fully cooked and tender, stir in the sour cream until the sauce is smooth and creamy.
- Serve warm over egg noodles, rice, or mashed potatoes.
Nutrition
Notes
- Drain the beef well: Removing excess grease keeps the sauce smooth and prevents it from becoming oily.
- Sauté mushrooms properly: Let them brown instead of steam, this builds flavor and improves texture.
- Add broth gradually: Stir as you pour in the beef stock to create a silky, lump-free sauce.
- Simmer gently: Avoid boiling after adding the soup and broth so the sauce doesn't separate.
- Add sour cream off the heat: Stir it in last to maintain the creamy consistency and prevent curdling.
- Make it lighter: Use Greek yogurt instead of sour cream for a lower-fat option.
- Serving suggestion: Spoon over buttered egg noodles or Garlic Herb Mashed Potatoes for a classic finish.
Bambi says
Made this tonight. So easy and hit the spot! Comfort food. Had it without any noodles or cauliflower rice. Perfect as it was. Thank you.
Jenny says
Just made this tonight. I love the simplicity of it and it's really tasty! Thank you!
Roche Woodworth says
Hi Jenny! Thank you so much for the feedback. Happy you enjoyed the recipe:)
John r says
Made this last night , really fantastic . Thank you
Roche Woodworth says
Thank you for the review, John! Glad you enjoyed the recipe 🙂