Slow Cooker Beef Stroganoff

bowl of beef stroganoff over egg noodles.

5 from 1 vote

The best slow cooker beef stroganoff is made with tender beef and earthy mushrooms smothered in a creamy, tangy, rich sauce cooked low and slow without the use of any canned soup. Served over egg noodles, this classic dish is exactly what you want to come home to!

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

2.5-3 pounds stewing beef cut into bite size pieces
2 teaspoons kosher salt
1 teaspoon black pepper
2-3 tablespoons olive oil
4 tablespoons unsalted butter
1 large onion chopped
1 teaspoon garlic powder
½ teaspoon onion powder
4 cloves garlic minced
½ cup all purpose flour
3 ¼ cups beef broth divided
1 teaspoon Better than Bouillon beef base or 1 beef bouillon cube
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
16 ounces mushrooms sliced
1 ½ cup sour cream
1 pound egg noodles cooked per package instructions

Instructions

Place the cubed beef into a large bowl and season with salt and pepper. Toss to combine.
2.5-3 pounds stewing beef, 2 teaspoons kosher salt, 1 teaspoon black pepper
In a large pot over medium-high heat, heat the olive oil. Sear off the beef cubes pieces in batches, approximately 1 minute per side, and place them into a 6-quart slow cooker. Add more oil to the pan, if needed for additional batches.
2-3 tablespoons olive oil
In the same pot, add the butter, onion, garlic powder, onion powder, and minced garlic and stir until melted. Once melted and combined, sprinkle in the flour and stir to combine.
4 tablespoons unsalted butter, 1 large onion, 1 teaspoon garlic powder, ½ teaspoon onion powder, 4 cloves garlic, ½ cup all purpose flour
Slowly pour 1 cup of the beef stock into the pot. Use a wooden spoon to scrape the bottom of the pot, getting up any bits that are stuck.
3 1/4 cups beef broth
Add the rest of the broth, bouillon base, mustard, red wine vinegar, and Worcestershire sauce, stirring to combine. Cook for approximately 1 minute, it will be very thick at this point.
1 teaspoon Better than Bouillon beef base, 3 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce
Pour the onion sauce over the seared beef in the slow cooker and add the sliced mushrooms to the top.
16 ounces mushrooms
Cover and cook on LOW for 7-8 hours.
Approximately 30 minutes before the cook time is up, remove 1-2 cups of the liquid from the slow cooker and whisk in the sour cream until smooth. Pour back into the slow cooker and gently stir to combine.
1 ½ cup sour cream
Turn the slow cooker to WARM and serve the beef over cooked noodles.
1 pound egg noodles

Notes

Use full-fat sour cream or plain Greek yogurt—low fat may split.
Low-sodium beef broth or stock works well.
For a thicker sauce, stir in a cornstarch slurry before adding sour cream.
Can substitute chicken for a tasty variation.
Store leftovers in the fridge up to 2 days; keep sauce and noodles separate.
Freeze beef portion for up to 3 months—thaw in fridge, and cook fresh noodles when serving.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition