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