This slow cooker 6-ingredient Amish beef stroganoff is the kind of hearty, creamy supper that makes a regular weeknight feel extra comforting. It leans on simple pantry staples and tender beef sirloin tips for an easy family meal, and the unusual method of spooning sour cream right over the raw beef helps create a rich, cozy sauce as everything cooks low and slow. It’s a practical, homespun dish that fits right in when you want something filling, familiar, and dependable.
Serve this stroganoff over hot egg noodles, mashed potatoes, or fluffy rice to catch every bit of the creamy gravy. For sides, I like simple green beans, buttered peas, or a crisp salad to balance the richness, and warm dinner rolls are always welcome at the table for mopping up the extra sauce.
Slow Cooker 6-Ingredient Amish Beef Stroganoff
Servings: 6
Ingredients
2 pounds beef sirloin tips
1 cup sour cream
1 packet onion soup mix
1 can (10.5 ounces) cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
Cooked egg noodles, for serving
Directions
1. Lightly grease the slow cooker crock if desired, then add the beef sirloin tips in an even layer.
2. Spoon the sour cream over the raw beef, then add the onion soup mix, cream of mushroom soup, drained mushrooms, and Worcestershire sauce right on top.
3. Stir gently to coat the beef as evenly as you can, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and the sauce is hot and creamy.
4. Give the stroganoff a final stir, taste and adjust with a little salt and pepper if needed, then spoon it over hot cooked egg noodles and serve right away.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the sirloin tips in a skillet before adding them to the slow cooker. It isn’t required, but it gives the finished dish a deeper, richer beef flavor.
For picky eaters: Leave out the sliced mushrooms if your family doesn’t enjoy the texture. The cream of mushroom soup still gives that classic stroganoff taste without making the dish feel too different.
For a smoother sauce: Stir the sour cream and cream of mushroom soup together in a bowl before adding them to the slow cooker if you want the sauce to combine a little more evenly from the start.
For serving flexibility: This dish is just as good over mashed potatoes or rice as it is over egg noodles, so use whatever is easiest for supper that night or whatever your family likes best.
For leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the sauce thickens too much after chilling.