Slow Cooker Steak Stroganoff
Updated: Aug 11
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
1.5 lbs (680g) beef stew meat or sirloin, cut into 1-inch cubes
1 onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tbsp all-purpose flour
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
8 oz (225g) egg noodles or your favorite pasta
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 per side. 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, sour cream, 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.
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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