The most incredible Slow Cooker Beef Stroganoff you will ever have! Melt-in-your-mouth tender chunks of beef slowly simmered in a creamy mushroom sauce. As easy as it is delicious! A cozy, comforting meal the whole family will love.
The Best Crock Pot Beef Stroganoff
Easy Slow Cooker Beef Stroganoff is pure comfort food. An economical cut of beef that is slowly simmered until it becomes meltingly tender, smothered in the creamiest, silkiest mushroom sauce. Tossed with home-style egg noodles or served over mashed potatoes, it’s truly comfort food at its finest.
Slow Cooker Beef Stroganoff is perfect for busy days
Beef Stroganoff is an easy dinner that is perfect for busy days. Just throw everything in the slow cooker, forget about it, and it’s ready at dinner time. There’s nothing quite so wonderful as coming home to the smell of home-cooked comfort food.
Crock Pot Beef Stroganoff is super easy to make
- Brown the beef and sauté the onions
- Add all of the Stroganoff ingredients to the crock pot
- Simmer in the slow cooker until the beef is melt-in-your-mouth tender.
- Stir in the sour cream.
Where does Beef Stroganoff come from?
While Slow Cooker Beef Stroganoff seems like a humble meal, its roots lie in the Russian aristocracy. The story is that Beef Stroganoff was created by a French chef named Charles Briere who worked for a wealthy St. Petersburg family. He won an 1891 cooking contest with a dish he called Beef Stroganov. Briere’s dish perfectly expressed the French-Russian culture of the aristocracy of the time: beef sautéed to form a sauce with mustard added (French) intertwined with beef cooked in a sour cream sauce (Russian).
What kind of meat for Beef Stroganoff
The best cut of beef to use for Stroganoff made in the slow cooker is inexpensive stewing meat such as chuck roast or bottom round. The meat will become melt-in-your-mouth tender as it cooks low and slow.
Tough cuts like chuck roast or bottom round contain collagen which breaks down into gelatin over long periods of moist heat cooking resulting in meltingly tender beef.
Ground Beef Stroganoff
You can make a Stroganoff with ground beef by substituting 1 ½ to 2 pounds of ground beef for the stewing beef. Brown the ground beef and proceed with the recipe as written.
Beef Stroganoff Ingredients
To make this easy Slow Cooker Beef Stroganoff recipe, you will need:
Beef: inexpensive cuts of stewing beef like chuck roast or bottom round are economical and become meltingly tender.
Mushrooms: I’ve used Baby Bellas here, but just about any variety of mushrooms can be used.
Sauce Ingredients: Butter, onion, beef broth, garlic, mustard, Worcestershire, cornstarch, and sour cream (or Greek yogurt) for a rich, velvety smooth sauce.
Egg Noodles: Egg noodles are traditional for serving, but mashed potatoes, rice, quinoa, polenta, cauliflower mash, zoodles, or any other kind of pasta are also ideas.
Garnishes: I’ve used fresh parsley here. Fresh dill is also delicious.
Browning the beef adds tons of flavor
Browning the beef adds tons of flavor to the dish. While you’re at it, sauté the onions for a minute or two as well to soften them up and deepen their flavor.
If you’re really in a hurry, you can skip the browning step and just combine everything in the crock pot.
How to make Slow Cooker Beef Stroganoff
Sear the beef by on all sides in a pan over high heat. Brown it in batches so you don’t over crowd the pan. Transfer the beef to the slow cooker.
Sauté the onions for a few minutes until they begin to soften and add to the slow cooker.
Add the beef broth, mustard, garlic powder, Dijon, Worcestershire, mushrooms, salt, and pepper. Give it a stir, cover, and cook until the beef is tender, about 8 hours on low or 5 hours on high.
Make a cornstarch slurry with beef broth and cornstarch. Stir it into the beef and let cook another 10 minutes until the sauce is thickened.
Stir in the room temperature sour cream. I use a full fat sour cream and have no problems with the sauce curdling. If you use a lower fat sour cream or Greek yogurt, (or just want to be extra careful) temper it first by stirring some of the hot sauce into the sour cream or yogurt, then stirring the sour cream or yogurt into the slow cooker.
I’ve stirred in hot buttered noodles right into the sauce here. You can also serve them separately, spooning the meat and sauce over the noodles or side dish of your choice.
How long to cook Beef Stroganoff in the slow cooker
- Cook on low: cook for 8 hours until the meat is tender.
- Cook on high: cook for 5 hours until the meat is tender.
Can Slow Cooker Beef Stroganoff be made on the stove?
If you don’t have a slow cooker, this Stroganoff can be made on the stove top. Keep it simmering on low so the meat gets tender without drying out. Cook until the meat is tender.
Healthy Beef Stroganoff
To make a lighter Stroganoff, you can substitute Greek yogurt for the sour cream. It makes a creamy sauce that is lower in fat and higher in protein.
What to serve with Beef Stroganoff
I’ve served this Stroganoff with home-style egg noodles but it’s also great served over:
- Mashed potatoes
- Cauliflower mash
Slow Cooker Beef Stroganoff
- 1 tablespoon oil more if needed
- 2 lbs (908g) chuck roast or stewing beef cut into 1 ½ inch cubes
- 1 onion diced
- 2 ¼ cups (511g) beef broth, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 pound (454g) mushrooms, sliced
- 1 cup (208g) sour cream
- 3 tablespoons cornstarch
- 12 oz (340g) egg noodles, cooked and tossed with 1 tablespoon butter
- Optional garnish: chopped fresh parsley or dill
- Heat oil in a skillet or cast iron pan. Sear beef in small batches until browned on all sides. Add to slow cooker.
- Sauté onion in pan, adding more oil if necessary until golden and soft. Add to slow cooker.
- Add 2 cups beef broth, Dijon, garlic powder, Worcestershire, and mushrooms to slow cooker.
- Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
- Combine remaining ¼ cup broth with cornstarch and stir until smooth. Stir into slow cooker. Cover and cook and additional 10 minutes or until thickened.
- Stir in sour cream.
- Serve over egg noodles.
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