The Cozy Cookbook is here! Make this traditional Beef Stroganoff in the Slow Cooker with the best combination of ingredients that add so much flavor. My version is extra creamy with lots of ways to thicken it up, including my homemade condensed cream of mushroom soup!
This is a great recipe to serve over mashed potatoes with buttermilk biscuits!
Slow Cooker Beef Stroganoff
I don’t think it gets more hearty and delicious than Slow Cooker Beef Stroganoff, (unless you try my Slow Cooker Beef Stew or Creamy Chicken Stroganoff😉).
I am all about grabbing a nice Chuck roast when I’m at the store because it’s an economic piece of meat, especially if it’s on sale. The only trade off is that you need to give it plenty of time to render and cook slowly until it’s melt-in-your-mouth tender.
This recipe makes a lot of sauce so that each and every egg noodle is completely smothered. And I’m not shy when it comes time to thicken it up at the end.
What is Stroganoff Sauce Made of
Traditional beef stroganoff sauce is made with beef broth that takes on the taste of gravy after simmering with beef. It’s made creamy with “smetana” (soured heavy cream, i.e sour cream).
Other flavor enhancers include Worcestershire sauce, which adds umami and enhances the other flavors in the dish.
Dijon mustard not only adds even more depth of flavor but the acidity helps to break down and tenderize the meat, as does the red wine vinegar.
Mushrooms are also a common addition, along with garlic and onions. This recipe uses white wine which adds flavor and is used to deglaze the pan after searing the meat. Chicken broth may also be used instead.
Best Cuts of Beef for Stroganoff
- Chuck roasts (the best option)
- Rump roasts
- Bottom rounds
The above cuts of meat need to be cooked low and slow in order to break down and become tender.
Searing the Meat
Searing the beef adds a nice color, flavor, and texture for the stew.
Deglazing the pan with white wine (or chicken broth) adds a gourmet touch, and it allows you to soften the onions/garlic in the same pan. Overall, this creates a very flavorful base for the soup.
Sear just long enough to give the exterior a crisp texture, don’t cook it all the way through. 45 seconds per side is all it takes.
PRO TIP: Resist the urge to press down on the meat while it sears. Handle the beef least amount possible for extra juicy, tender results. Otherwise you’ll cause juices to run right out of it which will make it tough.
Shortcut Method
If you don’t have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic. If you choose this method, omit the white wine or let the wine cook down in a pan with butter, onions, mushrooms, and garlic before adding it to the slow cooker.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the beef into one-inch cubes. Sprinkle with garlic salt, pepper, and flour. Toss to coat.
Heat 2 Tablespoons vegetable oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side. Use kitchen tongs to carefully remove and set aside on a plate.
Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan.
Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic.
Cook on high for 4-5 or on low for 8-9 hours.
Combine cornstarch/cold water mixture and whisk it into the Slow Cooker. Flip to warm.
In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine. Stir in the condensed cream of mushroom soup if desired.
Turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish. Serve over egg noodles.
How to Thicken Beef Stroganoff
Beef Stroganoff tends to have a consistency similar to that of a stew. I use 3 methods to thicken the sauce:
- Sour Cream: Not only is this a classic addition to this recipe and is what makes the sauce creamy, but it also helps to thicken it.
- Slurry: This is a combination of cornstarch + water and also helps to thicken sauces, stews, and soups.
- Cream of Mushroom Soup: This is totally optional, but I love adding my homemade condensed cream of mushroom soup to this recipe. It thickens it up even more and adds the best flavor.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- I recommend that you freeze it an its own and boil fresh noodles when you’re ready to serve it again!
Tools For This Recipe
(Amazon affiliate links)– Check out all of my kitchen essentials here.
- Slow Cooker– This device has a browning/sauté function so that you can sear the meat right in the pot before slow cooking.
- Stainless Steel Skillet: For searing the meat.
- Kitchen tongs make it really easy to delicately handle the meat to place it into the pot for searing it and to remove it afterward.
- Kitchen Scale– Perfect for weighing the meat if needed.
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
- Silicone Spatula– I use these every time I cook.
Try These Next
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- Beef Noodle Soup
-
- Taco Pasta
-
- Swedish Meatballs
-
- Smothered Chicken
-
- Slow Cooker Beef Stew
-
- Slow Cooker Ribs
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Slow Cooker Beef Stroganoff
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, see notes
- 16 oz. button Mushrooms
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tsp better than bouillon, or 1 beef bouillon cube
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
To thicken:
- ¼ cup cornstarch + ¼ cup cold water
- 1 ½ cups Sour Cream, not reduced fat
- 10.5 oz. cream of mushroom soup, optional
For Serving:
- 1 pound wide homestyle Egg Noodles
Instructions
- Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat. Fat that’s marbleized into the meat is fine!
- Season with garlic salt and pepper. Sprinkle with flour and toss to coat.
- Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot.
- Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
- Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic.
- Cook on high for 4-5 or on low for 8-9 hours.
- Combine the cornstarch/cold water mixture and whisk it into the Slow Cooker.
- Flip to warm.
- In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine.
- Stir in the condensed cream of mushroom soup if desired. (My homemade version adds even more thickness and flavor.)
- Finally, turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish.
- Serve over egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!
Notes
- Pinot Grigio or Sauvignon Blanc are great wine choices in this recipe. Chicken broth can be used if you don't cook with wine.
Best Cuts of Beef for Stroganoff
- Chuck roasts (the best option)
- Rump roasts
- Bottom rounds
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Freeze the sauce separately and boil fresh noodles for serving. (You can also serve this over mashed potatoes!)
For an easy weekday version of this recipe, be sure to try my Ground Beef Stroganoff!
Thanks for the recipe!!! Family loved it. Made as you directed. Didn’t have cream of mushroom so I substituted a packet of brown gravy. Was delicious!!! Thanks again!!!!
You’re very welcome Becky! I’m so happy your family loved it, thanks so much for taking the time to comment and leave a review!😃
I made this recipe, however, slow cooked the beef tips on the stove for about 1 1/2 hours. Did not add bouillon, added a teaspoon seasoning mix. Prepared half the ingredients as it was for 2 people. At the end, added a half can of cream of mushroom soup and 3/4 cup sour cream and 1/2 bag egg noodles. Topped with Parmesan cheese. It was great. Will make this again.
Thanks so much for sharing your comments, I’m so happy it was a hit!💗