Slow Cooker Beef Stroganoff Recipe
Introduction
Slow Cooker Beef Stroganoff is a comforting classic that transforms tender beef, mushrooms, and a creamy sauce into a delicious meal with minimal effort. Perfect for busy days, this recipe lets your slow cooker do the work while you relax.
Ingredients
- 2 ½ pounds stew meat (cut into 1-inch cubes)
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter (separated)
- ½ cup white wine
- 16 oz. button mushrooms (sliced)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 4 cups beef broth
- 1 teaspoon better than bouillon (or 1 beef bouillon cube)
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ cup cornstarch + ¼ cup cold water
- 1 ½ cups sour cream (not reduced fat)
- 10.5 oz. cream of mushroom soup (optional)
- 1 pound wide homestyle egg noodles
Instructions
- Step 1: Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat, but keep fat that’s marbled into the meat.
- Step 2: Season the beef with garlic salt and black pepper. Sprinkle with flour and toss to coat evenly.
- Step 3: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for about 45 seconds per side until browned but not cooked through. Remove with tongs and set aside. Add more olive oil between batches as needed, reducing heat if the pan gets too hot.
- Step 4: Add 1 tablespoon butter and white wine to the skillet. Use a spatula to scrape up browned bits from the pan (deglaze). Add diced onions and sliced mushrooms, cooking for 4 minutes. Stir in minced garlic and cook for 1 more minute, then remove from heat.
- Step 5: In the slow cooker, combine beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard. Add the seared beef along with any juices from the plate. Stir in the onion, mushroom, and garlic mixture.
- Step 6: Cook on high for 4-5 hours or on low for 8-9 hours until beef is tender.
- Step 7: Mix cornstarch with cold water until smooth. Stir this mixture into the slow cooker to thicken the sauce. Switch slow cooker to warm setting.
- Step 8: Stir in sour cream and butter. Optionally, add cream of mushroom soup for extra richness. Cook egg noodles separately according to package instructions and serve stroganoff over the noodles.
Tips & Variations
- For deeper flavor, use a dry white wine such as Sauvignon Blanc or Chardonnay for deglazing.
- Substitute sour cream with Greek yogurt for a tangier sauce and fewer calories.
- If you prefer a thicker sauce, add an extra 1-2 tablespoons of cornstarch slurry toward the end of cooking.
- Use wide egg noodles or pappardelle for the most authentic stroganoff experience.
- For a quicker version, skip searing the beef but expect a milder flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling after adding sour cream to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without wine?
Yes, you can substitute the white wine with additional beef broth or a splash of apple cider vinegar to maintain acidity without alcohol.
Is it necessary to sear the beef before adding it to the slow cooker?
Searing adds depth of flavor and helps develop a rich sauce, but if you’re short on time, you can skip this step and still have a tasty dish.
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Slow Cooker Beef Stroganoff Recipe
- Total Time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Stroganoff is a comforting and rich dish featuring tender stew meat, mushrooms, and a creamy sour cream sauce served over wide homestyle egg noodles. Perfect for a hearty family dinner, the slow cooking process infuses deep flavors while ensuring melt-in-your-mouth beef with minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds stew meat, cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
Cooking Fats and Liquids
- 3–6 tablespoons olive oil
- 3 tablespoons cold butter, separated
- ½ cup white wine
- 4 cups beef broth
- 1 teaspoon Better Than Bouillon (or 1 beef bouillon cube)
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
Vegetables and Aromatics
- 16 oz. button mushrooms, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
Thickening and Finishing
- ¼ cup cornstarch + ¼ cup cold water (mixed)
- 1 ½ cups sour cream (not reduced fat)
- 10.5 oz. cream of mushroom soup (optional)
Pasta
- 1 pound wide homestyle egg noodles
Instructions
- Prepare the Beef: Cut the beef into 1-inch cubes and pat completely dry, trimming any large fat pieces. Season the beef with garlic salt and black pepper, then coat evenly with flour by sprinkling and tossing to combine.
- Sear the Beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef in batches for about 45 seconds per side until nicely browned but not cooked through. Remove each batch carefully and set aside, adding more olive oil between batches if needed. Adjust heat to prevent burning.
- Sauté Vegetables and Deglaze: Add 1 tablespoon of butter and white wine to the hot skillet, using a silicone spatula to scrape and deglaze the pan’s bottom. Add diced onions and sliced mushrooms, cooking for 4 minutes until softened, then add minced garlic and cook for an additional minute. Remove from heat.
- Combine Ingredients in Slow Cooker: Pour beef broth, Better Than Bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard into the slow cooker and stir. Add the seared beef along with any accumulated juices. Finally, add the sautéed onion, mushroom, and garlic mixture.
- Slow Cook the Beef Stroganoff: Set the slow cooker to high and cook for 4 to 5 hours, or on low for 8 to 9 hours, until the beef is tender.
- Thicken the Sauce: Mix the cornstarch with cold water to create a slurry and whisk it into the slow cooker. Switch the slow cooker setting to warm to allow the sauce to thicken.
- Finish with Sour Cream: Stir the sour cream (and cream of mushroom soup if using) into the slow cooker until smooth and combined. Allow to warm through but do not boil to prevent curdling.
- Cook the Egg Noodles: Meanwhile, cook the wide homestyle egg noodles according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked egg noodles and spoon the creamy beef stroganoff over the top. Serve immediately for best flavor and texture.
Notes
- Using white wine to deglaze the pan enhances the flavor, but you can substitute with beef broth if avoiding alcohol.
- Patting the beef dry before seasoning and searing ensures a better browning and flavor development.
- The cream of mushroom soup is optional; it adds extra creaminess but the dish is delicious without it.
- Do not boil the stroganoff after adding sour cream to prevent curdling; keep the slow cooker on warm to gently heat.
- For a gluten-free version, use cornstarch as thickener and gluten-free egg noodles.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours (high) or 8-9 hours (low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: beef stroganoff, slow cooker recipes, comfort food, creamy beef, mushroom sauce, easy dinner
