Crockpot Ground Beef Stroganoff
Crockpot Ground Beef Stroganoff with cream of mushroom soup is a cozy, no-fuss dinner that’s perfect for busy nights.
This recipe for Crockpot Ground Beef Stroganoff comes from a 1980s church cookbook, and it’s all about simplicity and comfort. Unlike classic beef stroganoff with cream of mushroom soup that’s made with sirloin and cooked on the stovetop, this one uses just six ingredients and the ease of a slow cooker + a can of cream of mushroom soup.
It’s hearty, creamy, and just the kind of nostalgic dish that brings everyone to the table. I like serving it over egg noodles, and my husband prefers rice. Mashed potatoes would be delicious, too.
It’s the perfect answer to “what to do with a package of ground beef”. I love branching out from the usual burgers, tacos, and sloppy joes rotation!
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Ingredients
- You can use any variety of ground beef (80%, 85%, 90%) that you have. You’ll drain the beef so it doesn’t make a huge difference.
- I recommend using full-fat sour cream. Low/no fat versions can sometimes curdle when heated.
- You can use fresh mushrooms if you like, or canned mushrooms like I did. Or leave them out if you don’t like them.
How to Make Crockpot Ground Beef Stroganoff
- Cook the ground beef and onion in a large skillet until the onion is soft and the beef is cooked through. Drain the fat off.
- Mix the ground beef, onion, cream of mushroom soup, mushrooms, water, tomato paste, and salt in a crockpot.
- Cook on high for 2 hours or low for 4 hours. Then, stir in the sour cream.
- Serve over egg noodles, rice, or mashed potatoes.
Stovetop Instructions
Don’t want to use a slow cooker? You can make this on the stovetop instead.
Follow the instructions through draining the beef and onions. Add the beef and onions back to the skillet, and add the remaining ingredients (but leave out the sour cream). Simmer for 15 minutes. Then, take off the heat and stir in the sour cream. Serve.
📖 Recipe
Crockpot Ground Beef Stroganoff (with Cream of Mushroom Soup)
Ingredients
- 1¼ lbs ground beef
- 1 small yellow onion, finely chopped
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 1 can cream of mushroom soup
- 1 can sliced mushrooms, drained
- ⅓ cup water
- 1 cup sour cream
Instructions
- Place the ground beef and yellow onion in a large skillet over medium heat.
- Cook until the beef is browned and the onion is soft, stirring to break up the beef as it cooks (usually about 6–8 minutes).
- Drain the beef and transfer the mixture to a slow cooker.
- Add the tomato paste, salt, cream of mushroom soup, sliced mushrooms, and water. Stir to combine.
- Cover and cook on low for 4 hours or on high for 2 hours.
- Turn off the slow cooker, and stir in the sour cream.
- Serve over egg noodles or rice.
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