Slow Cooker Beef Stroganoff

If you’re craving a hearty, flavorful, and creamy dinner, this Slow Cooker Beef Stroganoff is the ultimate recipe to try. It’s a classic comfort food dish made simple in the Crockpot, which means you can enjoy tender beef, savory mushrooms, and a rich sour cream sauce with minimal effort. Perfect for busy weeknights or family gatherings, this easy beef stroganoff will satisfy even the hungriest appetite.

Ingredients

  • 2 pounds stewing beef, cut into ¾-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1 tablespoon butter, divided
  • 2 cups beef broth, divided
  • 2 ½ tablespoons onion soup mix (or substitute with beef base, dried onions, Worcestershire sauce, and salt)
  • 1 teaspoon garlic powder
  • 1 small onion, diced
  • 12 ounces mushrooms, quartered
  • 2 tablespoons cornstarch
  • 8 ounces sour cream
  • 12 ounces dry egg noodles, cooked
  • 1 teaspoon parsley (optional for garnish)

Instructions

  1. Trim the beef and season with salt and pepper.
  2. Heat a large skillet over medium-high and add half of the olive oil and butter. Brown the beef in batches, adding more oil and butter if needed, then transfer to the slow cooker.
  3. Deglaze the skillet with ½ cup beef broth and pour the juices into the slow cooker. Add one cup of beef broth (reserving ½ cup for later).
  4. Stir in the onion soup mix, garlic powder, onions, and mushrooms.
  5. Cover and cook on high for 4-5 hours or low for 7-8 hours until beef is tender.
  6. Mix the reserved broth with cornstarch, then stir into the slow cooker. Cover and cook for about 5 minutes, or until thickened.
  7. Gently stir in sour cream, then serve over cooked egg noodles. Garnish with parsley if desired.

Serving and Storage Tips

  • Serving: Slow Cooker Beef Stroganoff is traditionally served over egg noodles, but it also pairs beautifully with rice, mashed potatoes, or even zucchini noodles for a lighter option. A side of garlic bread or a crisp green salad makes a great addition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the beef stroganoff mixture (without noodles) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of beef broth or cream to bring back the creamy consistency if it thickens too much.

Variations

  1. Ground Beef Stroganoff: Instead of stew beef, use 2 pounds of ground beef. Cook in the skillet, drain excess fat, and then transfer to the slow cooker. This makes for a quicker and budget-friendly version.
  2. Chicken Stroganoff: Swap beef with chicken thighs or breasts. Cook on low for 5–6 hours until tender. The lighter flavor pairs well with a squeeze of lemon juice at the end.
  3. Pork Stroganoff: Use pork shoulder cut into cubes. Cook the same way as beef for a savory twist.
  4. Vegetarian Stroganoff: Skip the meat and double the mushrooms. Add carrots, zucchini, or eggplant for texture. Use vegetable broth instead of beef broth.
  5. Gluten-Free Stroganoff: Use cornstarch to thicken as directed, but serve over gluten-free pasta, rice, or mashed potatoes.
  6. Healthier Stroganoff: Replace sour cream with plain Greek yogurt and use whole wheat noodles for added nutrition.
  7. Creamy Wine Stroganoff: Add ½ cup dry white wine when deglazing the pan for a richer flavor profile.
  8. Spicy Stroganoff: Stir in ½ teaspoon red pepper flakes or diced jalapeños for a little heat.
  9. Dairy-Free Stroganoff: Use plant-based butter and dairy-free sour cream alternatives. Coconut cream can also work for creaminess.
  10. One-Pot Shortcut Stroganoff: Skip the slow cooker and make it all in a Dutch oven or deep skillet in about 1 hour for quicker results.

FAQs

  1. Can I use frozen beef in this recipe? It’s best to thaw beef first for even cooking, but you can use frozen in a pinch if you add extra cooking time.
  2. Do I have to brown the beef first? Browning adds depth of flavor, but you can skip it if you’re short on time.
  3. Can I make this recipe on the stovetop? Yes, simmer in a Dutch oven on low for 2–3 hours until tender.
  4. What mushrooms are best for stroganoff? White button or cremini mushrooms work best, but portobello adds a deeper flavor.
  5. Can I substitute cream cheese for sour cream? Yes, but soften it first and stir in gradually for a smooth sauce.
  6. How can I prevent the sauce from curdling? Stir in sour cream at the end after removing from high heat.
  7. Can I use homemade beef broth? Absolutely, it will add even more flavor.
  8. Will egg noodles get mushy in the slow cooker? Yes, always cook noodles separately and add just before serving.
  9. Can I double the recipe? Yes, just ensure your slow cooker is large enough and adjust cook time slightly.
  10. What can I serve on the side? Try a fresh salad, roasted veggies, or garlic bread for a complete meal.

This Slow Cooker Beef Stroganoff is a classic recipe that’s both hearty and simple. With tender beef, creamy sauce, and comforting noodles, it’s the perfect family meal. The best part is that the slow cooker does most of the work, so you can enjoy a delicious homemade dinner without spending hours in the kitchen. Whether you’re making it for a cozy weeknight or serving it at a gathering, this easy beef stroganoff will always be a hit.

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Slow Cooker Beef Stroganoff


  • Author: Lusine Svetlana

Description

If you’re craving a hearty, flavorful, and creamy dinner, this Slow Cooker Beef Stroganoff is the ultimate recipe to try. It’s a classic comfort food dish made simple in the Crockpot, which means you can enjoy tender beef, savory mushrooms, and a rich sour cream sauce with minimal effort. Perfect for busy weeknights or family gatherings, this easy beef stroganoff will satisfy even the hungriest appetite.


Ingredients

  • 2 pounds stewing beef, cut into ¾-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1 tablespoon butter, divided
  • 2 cups beef broth, divided
  • 2 ½ tablespoons onion soup mix (or substitute with beef base, dried onions, Worcestershire sauce, and salt)
  • 1 teaspoon garlic powder
  • 1 small onion, diced
  • 12 ounces mushrooms, quartered
  • 2 tablespoons cornstarch
  • 8 ounces sour cream
  • 12 ounces dry egg noodles, cooked
  • 1 teaspoon parsley (optional for garnish)

Instructions

  1. Trim the beef and season with salt and pepper.
  2. Heat a large skillet over medium-high and add half of the olive oil and butter. Brown the beef in batches, adding more oil and butter if needed, then transfer to the slow cooker.
  3. Deglaze the skillet with ½ cup beef broth and pour the juices into the slow cooker. Add one cup of beef broth (reserving ½ cup for later).
  4. Stir in the onion soup mix, garlic powder, onions, and mushrooms.
  5. Cover and cook on high for 4-5 hours or low for 7-8 hours until beef is tender.
  6. Mix the reserved broth with cornstarch, then stir into the slow cooker. Cover and cook for about 5 minutes, or until thickened.
  7. Gently stir in sour cream, then serve over cooked egg noodles. Garnish with parsley if desired.

Notes

    • Serving: Slow Cooker Beef Stroganoff is traditionally served over egg noodles, but it also pairs beautifully with rice, mashed potatoes, or even zucchini noodles for a lighter option. A side of garlic bread or a crisp green salad makes a great addition.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freezing: Freeze the beef stroganoff mixture (without noodles) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
    • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of beef broth or cream to bring back the creamy consistency if it thickens too much.