Slow Cooker Steak Stroganoff
Updated: Oct 18
Beef chunks go into the slow cooker in the morning and come out fork-tender by dinner, finished with a sour cream sauce over egg noodles.
Slow cooker recipes are our go-to on long, busy days, especially once it gets colder, fall and winter are prime stroganoff season in our house.
Why You'll Love This Recipe
Rich, comforting, and mostly hands-off
The slow cooker builds deep flavor over time
A cold-weather dinner staple
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 4-5 hours on high or 8-10 hours on low
Total Time: 4.5-10.5 hours (including slow cooking time)
Ingredients
680g (1.5 lbs) beef stew meat or sirloin, cut into 1-inch cubes
1 onion, finely chopped
2 cloves garlic, minced
225g (8 oz) mushrooms, sliced
240g (1 cup) beef broth
240g (1 cup) sour cream
16g (2 Tbsp) all-purpose flour
15g (1 Tbsp) Worcestershire sauce
5g (1 tsp) Dijon mustard
1g (½ tsp) paprika
Salt and pepper, to taste
27g (2 Tbsp) olive oil
225g (8 oz) egg noodles or your favorite pasta
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Beef: Season the beef cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes until browned on all sides, about 3–4 minutes total, turning occasionally. Transfer to the slow cooker.
Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook for an additional 5 minutes. Transfer the mixture to the slow cooker.
Add Liquids and Seasonings: In a bowl, mix together the beef broth, flour, Worcestershire sauce, Dijon mustard, paprika, and additional salt and pepper. Pour this mixture over the beef and vegetables in the slow cooker.
Cook: Cover and cook on high for 4-5 hours or on low for 8-10 hours, until the beef is tender and the sauce is thickened. Once the beef is tender, turn the slow cooker off and stir in the sour cream.
Prepare Noodles: About 15 minutes before the stroganoff is done, cook the egg noodles according to package instructions. Drain and set aside.
Serve: Serve the creamy beef stroganoff over the cooked noodles. Garnish with fresh parsley, if desired.
Additional Tips:
For Extra Flavor: Add a splash of white wine to the slow cooker for a deeper flavor profile. You can also stir in some fresh herbs like thyme or rosemary.
Substitutions: Substitute sour cream with Greek yogurt for a lighter option, or use different types of mushrooms like cremini or portobello for varied texture.
Common Mistakes: Avoid overcooking the beef; it should be tender but not falling apart. Make sure to adjust the seasoning to taste before serving.
Storing Instructions:
How to Store Leftovers: Store leftover stroganoff in an airtight container in the refrigerator.
Shelf Life: It will keep for up to 3-4 days in the fridge. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheating Tips: Reheat in the microwave or on the stovetop over low heat. If the sauce has thickened too much, add a splash of beef broth or water to reach your desired consistency.
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Ingredient Notes
Searing the meat first: Even though it's headed into the slow cooker, searing the meat first builds a layer of browned flavor that slow cooking alone can't replicate.
Troubleshooting Tips
Sauce curdled or split: Sour cream breaks under high heat. Stir it in at the end with the cooker off.
Beef tough: It needs longer. Slow-cooked beef goes tough before it goes tender, push through it.
Sauce too thin: Thicken with a cornstarch slurry in the last stretch, or leave the lid off to reduce.
Noodles gummy: Cook them separately and combine at serving, they turn to mush if they sit in the sauce.
What to Serve This With
Serve over egg noodles or mashed potatoes.
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