Slow Cooker Beef Stroganoff
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A thoroughly delicious and fuss-free Slow Cooker Beef Stroganoff recipe that has been a reader favorite since I first published it in 2014! Rich in flavor with a luxuriously creamy sauce you can enjoy over egg noodles or rice, this is destined to become a new family favorite!
I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example (be sure to also check out my Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff). Whether it’s a more labor intensive gourmet version (recipe to come!) or a simple but thoroughly delicious crock pot beef stroganoff, I love them both. With it’s robust flavors of beef and mustard combined with the delicate flavors of cream and herbs, it’s a dish I always look forward to sitting down to and it makes for the perfect comfort food. (And speaking of Russian comfort food, be sure to also check out my recipe for the famous Olivier Salad!)
I threw this crockpot beef stroganoff recipe together one Sunday many years ago before our family headed out to church so it would be ready when we got home. When we opened the door we were met with a heavenly smell and we could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner!
Slow Cooker Beef Stroganoff Ingredients
This slow cooker beef stroganoff recipe is fuss-free, just as a slow cooker recipe should be, and chances are you already have most everything you need. Here’s what you’ll need to make it:
- Beef: Use chuck roast or stewing beef.
- Yellow onion and garlic: Because no stroganoff is complete without them.
- Mushrooms: You can use cremini or regular white button mushrooms.
- Beef broth: Use a good one.
- Dijon mustard: The flavor profile is much better and more refined than yellow mustard.
- Worcestershire sauce: This adds wonderful depth and “umami”.
- Onion powder: For added flavor.
- Dried thyme: I love the woodsy, floral notes that thyme contributes.
- Salt and pepper: To tie everything together.
- Sour cream: A key ingredient in stroganoff, it adds a wonderful tang and creamy texture.
- Cream cheese: I love including this in addition to the sour cream for an even more luxurious texture and flavor.
- Parsley: This adds a nice fresh element to finished dish.
- Cornstarch: To thicken the sauce. This recipe is naturally gluten free.
- Egg noodles: For serving. If you prefer you can use a different pasta of choice, Spätzle, rice, or a low carb option like cauliflower rice or zucchini noodles.
Best Cut of Beef for Beef Stroganoff
Use chuck roast or stewing meat, which are usually one and the same. Using a marbled cut is important because the fat will melt during the low and slow cooking process, making the meat beautifully fork-tender and moist. If you don’t have chuck, you can substitute bottom round or rump roast.
Pro Tips
While you don’t have to brown the beef first – you can simply throw everything into the slow cooker and walk away and it will taste deeelicious! – browning the beef first will do wonders for the flavor of your slow cooker beef stroganoff. That single step of searing the meat will contribute so much flavor, it is well worth taking a few extra minutes to do that. Secondly, frying up the onions and mushrooms before adding them to the slow cooker will likewise draw out their natural sugar and flavors. I promise, you will be well rewarded!
Slow Cooker Beef Stroganoff Recipe
Let’s get started!
Spread the onions and garlic on the bottom of the slow cooker followed by the mushrooms.
Place the beef evenly over the mushrooms (as mentioned above, if you have time to brown the beef and onions and mushrooms first, the flavor will be even better!).
In a bowl, stir together the broth, Worcestershire sauce, mustard, thyme, onion powder, salt and pepper.
Pour the mixture over the beef.
Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 20 minutes before done, dissolve 2 tablespoons cornstarch in 1/2 cup broth and add it to the slow cooker. Stir and continue to cook for another 20 minutes or until thickened.
Stir in the cream cheese until dissolved.
Stir in the sour cream and chopped fresh parsley and heat through. Add salt and pepper to taste and add a little more mustard if desired.
Serving Recommendations
Egg noodles are the traditional accompaniment. If you prefer, you can use another pasta of choice or even use homemade Spätzle (yummy!). For sides, stroganoff pairs great with any steamed veggie and/or a leafy green salad or German Creamy Cucumber Salad (one of my favorites!).
Enjoy!
For more delicious slow cooker recipes be sure to try my:
- Slow Cooker Pot Roast
- Slow Cooker Teriyaki Chicken
- Slow Cooker Pineapple Orange BBQ Chicken
- Greek Chicken
- Creamy Tortellini Soup
- Lemon Chicken Orzo Soup
- Pulled Pork Gyros
- Peach Crisp
- Apple Butter
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Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 2 pounds beef stew meat (e.g., chuck) , cut any large pieces into bite-sized pieces
- 1 medium yellow onion , diced
- 2 cloves garlic , minced
- 12 ounces fresh cremini or white button mushrooms , cleaned and sliced
- 1 1/4 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon dried thyme
- 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
- 6 ounces cream cheese
- 3/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 10 ounces uncooked egg noodles , cook according to package instructions and toss with some melted butter before serving
Instructions
- In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder and thyme. Pour over the beef in the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
- About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.Serve over hot egg noodles.
Nutrition
Originally published on The Daring Gourmet on December 17, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This looks like a really good recipe. Do you think that it would freeze well? Or has anyone tried freezing it? Thanks.
Hi Elizabeth, it should freeze really well, but I would recommend omitting the sour cream and add that later once it’s thawed and you’re reheating it. There’s nothing “wrong” with leaving it in to freeze but the texture of sour cream does change and curdles a bit.
I made this tonight for my wife and I. I was super worried because she has never liked beef stroganoff, where I grew up eating it in a regular basis. Needless to say, she LOVED it. I was told that I have to make it more often. Thanks so much for this awesome and easy recipe. I’m so happy because now I can once again enjoy an old favorite.
That’s awesome, Amber! I’m so glad to hear this won you both over and appreciate the feedback!
Hi Bekka, Had plans to make this three nights ago. I ran out of time so tossed the stroganoff into freezer. Would like to make it today. Can I put the beef strips into the slow cooker frozen if I rinse and pat them dry?
Hi Barbara, that shouldn’t be a big problem but the frozen beef will release extra liquid as it thaws and cooks. So it may just be a situation where you’ll need to add a little extra thickener.
Thank you so much for responding. Instead of cooking the beef frozen I defrosted it in the Microwave which I hate to do. Normally you end up with partially cooked meat. I was very careful and took each piece out as it defrosted enough. Made the stroganoff
and we LOVED, LOVED it! The best I’ve made according to my son. Barbara
Sent from my iPad
Hi Barbara, that’s wonderful! I’m so happy to hear that and really appreciate the feedback, thank you!
I’m not sure what I did wrong but it really just tastes like sour cream! Ive always used cream of mushroom soup for my stroganoff and will continue to do so. Just didn’t work out!
Hi Bekka, if it just tasted like sour cream then yes, something definitely did go wrong.
Woke up to such a wonderful smell in the house! Just finished adding the cream cheese and sour cream…wow, just wow! This is the best stroganoff I’ve ever tasted! Thank you so much!
YES!!! So glad to hear that, Jen, thank you!
I don’t have any dijon mustard. What would be a good sub for that?
Hi Janey, a good brown mustard would work as well.
Recipe sounds delicious. What cut of meat do you recommend?
Also want to make your Harisa soup that didn’t specify the type of meat either. Thinking Chuck roast for the soup. Would appreciate your advice. Thank you.
Hi Cindy, thank you! Yes, chuck roast is a great choice for both of these dishes. It’s what I’d recommend for most dishes that involve long, slow cooking times because the meat is going to become very tender anyway so no need to spend the extra $$ on leaner cuts. Plus, in the case of slow cooker dishes like this stroganoff that cook for many hours, a very lean cut of beef will fall apart and not hold its shape (ie, a shredded consistency).
Have you ever added a can or two of, “Campbell’s Cream of Mushroom Soup”?1 I’m making this recipe, as I type this…and I’m wondering how it would do. As of now, I have followed your recipe to a T. Yet, I look forward to hearing from you!
Hi Kim, I haven’t – there’s no need to add any of the canned stuff since this recipe already has mushrooms and a cream sauce. Hope you enjoy this stroganoff!