Go Back
Beef Stroganoff is a classic dish that has won over hearts and palates around the world. Originating from Russia in the 19th century, this beloved recipe has evolved over time but remains true to its roots of combining tender beef, creamy sauce, and earthy mushrooms. Traditionally, it was a dish meant for special occasions, often served over egg noodles or rice, making it both a lavish and comforting meal.

Slow Cooker Beef Stroganoff

Discover the joy of preparing savory slow cooker beef stroganoff, a comforting classic that combines tender beef, creamy sauce, and earthy mushrooms. This hands-off cooking method allows the flavors to meld beautifully over time, making it perfect for busy families. With quality ingredients like beef stew meat, aromatic onions, and flavorful mushrooms, you’ll create a rich, hearty dish that’s ideal for any occasion. Serve it over egg noodles or rice for a satisfying meal the whole family will love. Enjoy the ease of slow cooking and the satisfaction it brings!
Print Recipe Pin Recipe

Ingredients
  

2 pounds of beef stew meat, cut into 1-inch cubes

1 medium onion, chopped

3 cloves of garlic, minced

8 ounces of cremini or button mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

12 ounces egg noodles or wide pasta (for serving)

Instructions
 

Prepare the Beef: In a large skillet over medium-high heat, brown the beef stew meat on all sides until golden brown. This step adds depth of flavor to the dish. Transfer the browned meat to the slow cooker.

    Sauté Aromatics: In the same skillet, add a little oil if needed, then sauté the chopped onions until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.

      Add Ingredients to the Slow Cooker: Add the sliced mushrooms, beef broth, Worcestershire sauce, soy sauce, Dijon mustard, dried thyme, paprika, salt, and pepper to the slow cooker. Stir everything to combine well.

        Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily pulls apart with a fork.

          Thicken the Sauce (Optional): If you'd like a thicker sauce, mix the sour cream with the flour in a small bowl. About 30 minutes before serving, stir this mixture into the slow cooker. Let it cook uncovered if you desire a thicker consistency.

            Serve: Cook the egg noodles or pasta according to package instructions. Serve the beef stroganoff over the noodles, garnished with chopped fresh parsley.

              Enjoy: Dig in and savor the creamy, savory goodness of this hearty dish!

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6-8 servings