Ingredients You’ll Need
- 2 pounds beef stew meat, cut into 1- to 1½-inch pieces
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 (1-ounce) packet onion soup mix
- 1 cup sour cream
- 12 ounces wide egg noodles, cooked and drained
(Salt and pepper are optional and usually not needed due to the soup mix.)
Step-by-Step Instructions
Step 1: Add the Beef to the Slow Cooker
Place the beef stew meat in the bottom of a 5- to 6-quart slow cooker, spreading it into an even layer so it cooks evenly.
Step 2: Make the Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup and the onion soup mix until smooth and well combined.
Step 3: Combine Beef and Sauce
Pour the soup mixture over the beef. Gently stir to coat all the pieces without breaking them up.
Step 4: Slow Cook
Cover and cook:
- On LOW: 7–8 hours
- On HIGH: 4–5 hours
The beef is ready when it’s very tender and the sauce is hot and bubbly.
Step 5: Cook the Egg Noodles
About 20 minutes before serving, cook the egg noodles according to package directions in well-salted water. Drain and set aside.
Step 6: Add the Sour Cream
Stir the sour cream into the slow cooker until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Tip: Add sour cream near the end to prevent curdling and keep the sauce silky.
Step 7: Serve
Gently fold the cooked egg noodles into the slow cooker, or spoon the beef stroganoff over individual servings of noodles. Serve hot.
Variations & Helpful Tips
Add Extra Flavor
Stir in 1–2 teaspoons Worcestershire sauce with the soup mixture for a subtle savory boost.
Mushroom Lover’s Version
Add 8 ounces sliced fresh mushrooms to the slow cooker with the beef for extra texture and earthy flavor.
Lighter Option
Replace half of the sour cream with plain Greek yogurt. Stir it in off the heat to avoid curdling.
Different Beef Cuts
You can use thinly sliced sirloin or chuck roast instead of stew meat. Reduce cooking time slightly to avoid over-softening.
Add Freshness
Finish with chopped fresh parsley or chives for color and brightness.
Avoiding Canned Soup
If preferred, substitute a homemade mixture of beef broth and cream thickened with flour—but note this moves the recipe beyond the strict 4-ingredient concept.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days
- Freezer: Freeze the beef and sauce (without noodles) for up to 2 months
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or milk if needed
Final Thoughts
This Slow Cooker 4-Ingredient Beef Stroganoff with Egg Noodles is everything comfort food should be—creamy, hearty, and incredibly easy. With just a few pantry staples and your slow cooker, you can have a classic dinner that the whole family will love.