This slow cooker beef stroganoff is made with hearty chunks of beef cooked low and slow with mushrooms in a rich, savory gravy. Finished with sour cream and served over egg noodles, it’s comfort food made for busy days.
I love a dinner I can get going in the morning and mostly forget about until we’re ready to eat. In this beef stroganoff recipe, the beef becomes incredibly tender after hours in the slow cooker while the mushrooms, beef broth and seasonings create a flavorful gravy that’s finished with sour cream for that classic stroganoff tang.
The original recipe was passed down to me from my aunt. She claims this is one of only two things she can cook (apparently the cooking gene missed a few family members). Her version was baked in the oven, but I adapted it for the slow cooker, which makes it even easier for busy days.
Quick Look at This Slow Cooker Beef Stroganoff Recipe
- Ready In: 6-7 hours
- Serves: 6
- Flavors: Savory, creamy and rich with beef and mushrooms
- Great For: Busy weeknights and family dinners
Ingredient Notes
Here are some notes on some of the ingredients needed for this recipe. Find full list and directions in the recipe card below!
How to Make Beef Stroganoff in the Slow Cooker
Prep the beef. If using pre-cut stew meat, it’s ready to go. If using a whole chuck roast or round steak, cut the beef into bite-size pieces and place it in a mixing bowl.
Season the beef with salt, pepper and paprika. Add flour and toss to evenly coat.
Brown the beef. Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 4–5 minutes, working in batches if needed. Transfer to the slow cooker. Don’t skip the browning step! It adds so much flavor to the finished gravy!
Saute mushrooms and onions – In the same skillet, melt 1 tablespoon of butter and add the onions and mushrooms. Sauté 4-5 minutes until the mushrooms get browned.
Add the remaining ingredients. Add the beef broth, Worcestershire sauce and Dijon mustard to the skillet and bring to a simmer, being sure to scrape the bottom for the all the flavorful bits. Pour into slow cooker.
Slow cook. Cover and cook on LOW for 6–7 hours, or until the beef is fork-tender.
Finish the gravy. Mix cornstarch and cold water together to make a slurry. During the last 20 minutes of cooking, stir in the slurry, put the cover on and turn the heat onto high. This higher heat is needed to activate the cornstarch to thicken the gravy.
Five minutes before serving, place sour cream in a small bowl and spoon a ladle of gravy into the bowl. Give it a good mix. This tempers the sour cream and avoids it from curdling when added to the crock pot.
How to Serve
Cook the egg noodles according to package directions and spoon the beef stroganoff and plenty of gravy over the top. The stroganoff can also be served with mashed potatoes if you prefer.
This is a hearty meal on its own, so it doesn’t need much on the side. I love serving it with steamed green beans, broccoli or peas. A simple green salad and crusty bread are also great options.
Storage & Reheating
Leftover beef stroganoff can be stored in an airtight container in the refrigerator for up to 3–4 days. For best results, store the egg noodles separately from the beef and gravy.
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of beef broth if the gravy has thickened too much in the refrigerator.
For longer storage, freeze the beef and gravy without the noodles for up to 3 months. Thaw overnight in the refrigerator and prepare fresh egg noodles for serving.
More Recipes Like This
Slow Cooker Beef Stroganoff
Ingredients
- 1 ½ # beef chuck roast or pre-cut stew meat
- 1 ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ¼ tsp. paprika
- 3 tbsp. flour
- 1 tbsp. olive oil
- 1 tbsp. butter
- ½ cup yellow onion chopped
- 8 oz. white mushrooms sliced
- 2 cups beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- ½ cup sour cream
Cornstarch Slurry
- 2 tbsp. cornstarch
- 2 tbsp. cold water
Instructions
- If needed, cut beef into bite-size pieces and place in a mixing bowl. Season with salt, pepper, garlic powder and paprika. Add flour and toss until evenly coated.1 1/2 # beef chuck roast, 3 tbsp. flour, 1/2 tsp. garlic powder, 1 1/2 tsp. salt, 1/2 tsp. black pepper, 1/4 tsp. paprika
- Heat oil in a large skillet over medium-high heat. Brown beef on all sides, about 4–5 minutes, working in batches if needed. Transfer to the slow cooker.1 tbsp. olive oil
- Melt 1 tablespoon butter in the same skillet. Add mushrooms and onions and sauté for 4–5 minutes, until softened and lightly browned.1 tbsp. butter, 1/2 cup yellow onion, 8 oz. white mushrooms
- Add beef broth, Worcestershire sauce and Dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Pour everything into the slow cooker.2 cups beef broth, 1 tbsp. Worcestershire sauce, 1 tsp. Dijon mustard
- Cover and cook on LOW for 6–7 hours, or until the beef is fork-tender.
- Whisk together cornstarch and cold water until smooth. During the last 20 minutes of cooking, stir the slurry into the slow cooker. Cover, turn heat to HIGH and cook until the gravy has thickened.2 tbsp. cornstarch, 2 tbsp. cold water
- About 5 minutes before serving, place sour cream in a small bowl and stir in a ladleful of hot gravy until smooth. Stir the tempered sour cream mixture into the slow cooker and heat through.1/2 cup sour cream
- Spoon the beef stroganoff over cooked egg noodles and garnish with fresh parsley, if desired.
Notes
- Round steak or bottom roast are other cuts of beef that become tender when cooked low and slow.
Did you make this recipe?
Did you make this recipe? Leave a comment and star rating below. I’d love to know how it turned out!
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