Slow-Cooker Beef Stroganoff is a hearty and comforting dish that’s perfect for busy weeknights or lazy weekends. Tender beef is simmered in a rich, creamy mushroom sauce until it melts in your mouth, then served over egg noodles or rice. This slow-cooker version takes all the work out of the classic dish while delivering incredible flavor.
Why You’ll Love This Recipe
- Minimal prep time and the slow cooker does all the work.
- Fall-apart tender beef in a luscious, creamy sauce.
- Family-friendly and perfect for batch cooking.
- Easy to customize with your favorite ingredients.
- A comforting classic that’s ideal for cooler days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat or chuck roast, cut into chunks
- Onion, diced
- Garlic, minced
- Mushrooms, sliced
- Beef broth
- Worcestershire sauce
- Dijon mustard
- Paprika
- Sour cream
- Cornstarch (optional for thickening)
- Salt and pepper
- Egg noodles or rice (for serving)
- Optional: Fresh parsley for garnish
Directions
- Prepare the Ingredients: Season the beef with salt and pepper.
- Assemble in the Slow Cooker: Add the beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, and paprika to the slow cooker. Stir to combine.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- Add the Sour Cream: Stir in the sour cream about 30 minutes before serving. If the sauce needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker at this time.
- Cook the Noodles: Prepare egg noodles or rice according to package instructions.
- Serve: Spoon the beef stroganoff over the noodles or rice. Garnish with fresh parsley, if desired.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours and 10 minutes
Variations
- Vegetarian: Replace beef with portobello mushrooms and use vegetable broth.
- Dairy-Free: Use dairy-free sour cream or coconut cream.
- Gluten-Free: Serve with gluten-free noodles or rice, and ensure the broth and Worcestershire sauce are gluten-free.
- Spicy: Add a pinch of cayenne pepper or red pepper flakes for a kick.
- Creamier: Use cream cheese or heavy cream for an extra-rich sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the beef and sauce (without noodles) in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
FAQs
1. Can I use a different cut of beef?
Yes, chuck roast, sirloin, or round steak are all great options for this dish.
2. Do I have to brown the beef first?
It’s optional! Browning the beef adds extra flavor but isn’t necessary for a great result.
3. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works as a lighter alternative, but add it off the heat to prevent curdling.
4. Can I add vegetables?
Absolutely! Carrots, celery, or green beans make great additions. Add them with the other ingredients at the beginning.
5. How do I prevent the sour cream from curdling?
Stir in the sour cream at the end, once the slow cooker is turned off or set to warm.
6. Can I make this without mushrooms?
Yes, simply omit the mushrooms or replace them with another vegetable like zucchini or bell peppers.
7. What’s the best way to thicken the sauce?
Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or reduce the sauce on the stovetop.
8. Can I use red wine in the recipe?
Yes, replace ½ cup of the beef broth with red wine for added depth of flavor.
9. Can I double the recipe?
Yes, just ensure your slow cooker is large enough to accommodate the extra ingredients.
10. What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave, stirring frequently to prevent the sauce from separating.
Conclusion
Slow-Cooker Beef Stroganoff is a comforting, hearty meal that’s as easy as it is delicious. With tender beef and a creamy mushroom sauce, it’s a classic recipe that’s perfect for family dinners or special occasions. Let your slow cooker do the work and enjoy this rich and satisfying dish tonight!
Print
Slow-Cooker Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian, American
Description
This slow-cooker beef stroganoff is a comforting and creamy dish filled with tender beef, savory mushrooms, and a rich, tangy sauce. Perfect for a cozy family dinner, it pairs wonderfully with egg noodles, rice, or mashed potatoes.
Ingredients
- 2 lbs (900g) beef stew meat or chuck roast, cut into 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 12 oz (340g) egg noodles (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef and Vegetables:
- Add the beef, onion, garlic, and mushrooms to the slow cooker.
- Make the Sauce:
- In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Pour over the beef and vegetables in the slow cooker.
- Cook the Stroganoff:
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.
- Thicken the Sauce:
- About 30 minutes before serving, mix the sour cream and flour in a small bowl to create a smooth paste. Stir this mixture into the slow cooker. Cover and let cook for an additional 30 minutes to thicken the sauce.
- Prepare the Noodles:
- Cook the egg noodles according to package instructions, drain, and set aside.
- Serve and Garnish:
- Serve the beef stroganoff over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.
Notes
- Substitute sour cream with Greek yogurt or crème fraîche for a slightly tangier flavor.
- For added depth, sear the beef in a skillet before adding it to the slow cooker.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.