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Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff is a classic comfort food made easy. Tender chunks of beef are slow-cooked with mushrooms and onions in a savory sauce, then finished with creamy sour cream. Served over egg noodles or mashed potatoes, it’s a hearty and satisfying meal with minimal prep.

Ingredients

  • 2 lbs beef stew meat or chuck roast, cut into chunks
  • 1 tablespoon olive oil or butter (optional, for browning)
  • 8 oz mushrooms, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon cornstarch or flour (optional, for thickening)
  • Cooked egg noodles or mashed potatoes (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Optional: In a skillet, heat olive oil over medium-high heat. Brown beef chunks on all sides and transfer to the slow cooker.
  2. Add mushrooms, onion, and garlic to the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour over the beef and vegetables.
  4. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender.
  5. In the last 30 minutes of cooking, stir in sour cream. For a thicker sauce, mix cornstarch or flour into the sour cream before adding.
  6. Let cook for the remaining time to blend and thicken the sauce.
  7. Serve hot over egg noodles, mashed potatoes, or your preferred side.
  8. Garnish with fresh parsley before serving.

Notes

  • Use ground beef for a quicker, more budget-friendly version.
  • Greek yogurt can be used in place of sour cream for a lighter option.
  • To prevent curdling, let the sour cream come to room temperature before adding.
  • Add spinach or peas for extra veggies in the last 10 minutes.
  • Freeze the beef mixture (without noodles) for easy future meals.

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