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Smoked Beef Stroganoff in the Slow Cooker

In this video I take one of my favorite Slow Cooker recipes and kick up the flavor drastically by Smoking the Beef and Onions first. It came out better than I expected. I highly recommend that you try it for yourself, as it was absolutely Delicious!


4 pound Meats (Beef Chuck, Sirloin or Round Steak)

4 cans Campbell's Golden Mushroom Soup (10.75 Ounce)

2 Onions

5-6 Garlic Cloves, diced

1/4 cup of Worcestershire Sauce

1 Cup Water

16 Ounces Fresh Mushrooms

8 to 16 Ounces of Cream Cheese (1 or 2 packages)

Cut the meat into small pieces. Salt and pepper. Cut the Onions into pieces and place in foil pan. Arrange the Meat and Onions on you Smoker and Smoke at a low temperature, anywhere from 170-200 degrees, for at least an hour so the meat can absorb some smoke.

Remove when you feel it is ready. Don't be concern with whether it is cooked, as that will happen next. Our only goal here is to get the Beef and Onions to absorb some smoke. After you remove it let it cool for a few minutes as you get the rest of the ingredients ready.

You can finish this cook either in a Slow Cooker or an Instant Pot using the Slow Cooker feature. Now combine the meat, soup, onion, garlic, Worcestershire sauce and water. Allow to cook for 4-5 hours on low.

Stir in cream cheese after 4-5 hours and let it dissolve. This usually means cooking it for another hour or so. About 40 minutes before serving add Mushrooms. Total Cook Time on Low setting is around 6-8 hours, or on High setting for about 5 hours.

Serve with a dollop of sour cream over Egg Noodles. Enjoy!

Watch my video below where I show you how to make this recipe step by step.


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