Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is one of those comfort meals I turn to when I want something hearty without a lot of effort. You still get all the classic flavor of traditional stroganoff, but the slow cooker handles the hard work while you go about your day. A simple step at the end brings that creamy finish everyone loves. I like making a big batch since it’s perfect for family dinners, game day spreads, or potlucks, and the leftovers keep well in the fridge or freezer for later.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Course: Dinner Party, Main Course

Cuisine: American, Russia

Keyword: Slow Cooker Beef Stroganoff

Servings:

Calories: 425kcal

Equipment

Ingredients

1½ pounds stewing beef or chuck roast cut into 1-inch cubes
1 small onion finely diced
1 cup mushrooms sliced
1 can 10.5 ounces cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley optional
¾ cup sour cream add at the end
8 ounces egg noodles cooked separately

US Customary - Metric

Instructions

Place the beef cubes, diced onion, and sliced mushrooms into the slow cooker.
1½ pounds stewing beef or chuck roast, 1 small onion, 1 cup mushrooms
Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
1 can, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried parsley
Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the beef is tender and easy to shred with a fork.
During the last 15–30 minutes of cooking, stir in the sour cream. Let it warm through until creamy and smooth.
¾ cup sour cream
While the stroganoff finishes, cook the egg noodles according to package instructions. Drain well.
8 ounces egg noodles
Spoon the rich beef stroganoff over a bed of warm egg noodles and serve hot.

Notes

Choose the right cut: Use stewing beef or chuck roast since they become tender and flavorful after hours of slow cooking.

Dice the onion evenly: Chop the onion finely into small pieces so it melts into the sauce instead of leaving big chunks. This mandoline slicer makes this prep a lot faster.

Add fresh aroma: Swap garlic powder for a few minced cloves garlic to bring a stronger, fresher punch of flavor that stands out in the sauce. A handheld garlic press will save you time if you’re prepping in a hurry.

Deepen the flavor: Stir in a teaspoon of dijon mustard with the broth and a pinch of dried thyme with the parsley to give the sauce a tangy, earthy balance if you want more layered flavors without overpowering the dish.

Control the sauce texture: Thicken the sauce with a cornstarch slurry at the end for a glossy finish, or start with all-purpose flour whisked into butter to build a roux for a richer sauce made from scratch.

Stir in sour cream at the right time: Wait until the last part of cooking to add the sour cream so the sauce stays smooth.

Boost richness: Stir in a pat of butter with the sour cream at the end, and mix the beef’s cooking juices back into the sauce to deepen the flavor.

Finish with a fresh garnish: Sprinkle parsley or chives just before serving to brighten the dish with color and freshness. A pair of herb scissors makes snipping fresh herbs super quick.

Nutrition

Tried this recipe?Let us know how it was!

Don’t lose this recipe!