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+ servings
A pot filled with cream Beef Stroganoff with egg noodles.
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5 from 2 votes

Slow Cooker Beef Stroganoff

Make this traditional Beef Stroganoff in the Slow Cooker with simple ingredients that add so much flavor. The sauce is extra creamy with lots of ways to thicken it up at the end!

Ingredients

  • ¼ cup flour
  • ½ teaspoon black pepper
  • 1 teaspoon garlic salt
  • 2 ½ pounds stew meat, cut into 1-inch cubes
  • 3-6 tablespoons olive oil
  • 3 Tablespoons cold butter, separated
  • ½ cup white wine, can sub chicken broth
  • 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!
  • Spread the beef on a large plate and sprinkle it with garlic salt and pepper use your hands to toss and coat evenly. Sprinkle the flour over it and toss to coat again.
  • Heat 2 Tablespoons vegetable 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

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!

Nutrition

Calories: 500kcal, Carbohydrates: 27g, Protein: 40g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 140mg, Sodium: 1304mg, Potassium: 934mg, Fiber: 2g, Sugar: 4g, Vitamin A: 412IU, Vitamin C: 4mg, Calcium: 107mg, Iron: 5mg