This slow cooker stroganoff-style burger steak recipe is one of those set-it-and-forget-it dinners that always gets a yes at my house. It has all the cozy, creamy vibes of classic beef stroganoff, but instead of fussing with strips of beef and a skillet, you simply stir sour cream right into the raw ground beef, shape quick burger-style patties, and tuck them into the slow cooker with just four more pantry-friendly ingredients. A few hours later, you’ve got tender, flavorful patties in a rich, mushroomy sauce that tastes like you worked a lot harder than you did.
These creamy stroganoff-style burger steaks are wonderful spooned over egg noodles, mashed potatoes, or buttered rice to soak up all that sauce. Add a simple green side—steamed green beans, roasted broccoli, or a tossed salad with a tangy vinaigrette—to balance the richness. Warm dinner rolls or crusty bread are great for mopping up the last bit of gravy, and if you like a little freshness on top, sprinkle with chopped parsley just before serving.
Slow Cooker Stroganoff-Style Burger SteaksServings: 4
Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 cup sour cream, divided (1/2 cup for mixing into beef, 1/2 cup for finishing sauce)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1/2 cup beef broth
8 ounces sliced mushrooms (fresh or canned, drained)
Directions
Lightly coat the inside of your slow cooker with nonstick spray or a thin swipe of oil to help with cleanup.
In a medium bowl, stir together 1/2 cup of the sour cream and the ground beef until the sour cream is evenly worked into the meat. It will feel a little softer than usual burger mix—that’s what makes the patties so tender and creamy.
Divide the sour cream–beef mixture into 4–6 equal portions and gently shape into thick burger-style patties. Don’t pack them too tightly; a light hand keeps them tender.
Lay the raw sour cream–beef patties in a single layer in the bottom of the slow cooker. It’s fine if they touch slightly, but try not to stack them.
In a separate bowl, whisk together the condensed cream of mushroom soup, onion soup mix, and beef broth until mostly smooth. Stir in the sliced mushrooms.
Pour the mushroom soup mixture evenly over the patties in the slow cooker, making sure each patty is coated with some of the sauce.
Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the patties are cooked through and very tender. They will release some juices into the sauce, which is exactly what you want.
About 15 minutes before serving, gently ladle some of the hot sauce from the slow cooker into a small bowl and whisk in the remaining 1/2 cup sour cream until smooth. Stir this sour cream mixture back into the slow cooker sauce. Do this gently so you don’t break up the patties too much and to help prevent the sour cream from curdling.
Taste the sauce and adjust seasoning if needed with a little salt and pepper, keeping in mind the onion soup mix is already salty.
Serve the burger steaks with plenty of the creamy mushroom sauce spooned over the top, over hot egg noodles, mashed potatoes, or rice.
Variations & Tips
For picky eaters, you can skip the mushrooms in the sauce or use very finely chopped mushrooms so they blend in more. If anyone in your family doesn’t love strong onion flavor, use only half the onion soup mix packet and add a pinch of garlic powder instead. For a lighter version, swap ground turkey for the beef and use light sour cream and reduced-fat cream of mushroom soup; just keep an eye on the cooking time, as leaner meats can dry out a bit faster. If you prefer a thicker sauce, leave out 2–3 tablespoons of the beef broth or let the sauce sit with the lid off on LOW for 15–20 minutes at the end. To stretch this meal for a crowd, make smaller patties and add an extra half can of cream of mushroom soup plus a splash more broth. You can also add sliced onions on top of the patties before pouring on the sauce for extra flavor, or stir in a spoonful of Dijon mustard or Worcestershire sauce to the soup mixture for a more classic stroganoff taste. Leftovers reheat well the next day; just warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
