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!
Servings: 8 people
Calories: 500kcal
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 divided
- ½ cup white wine see notes
- 16 oz. button Mushrooms sliced
- 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. condensed 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 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 to the slow cooker and stir to combine. Add the beef as well as any juices from the plate. Add the onions/mushrooms/garlic.
- Cook on high for 4-5 or on low for 8-9 hours.
- Add the cornstarch and cold water to a small container with a lid and shake to combine. Whisk it into the slow cooker. Flip the heat to warm.
- Add the sour cream to a medium bowl. Ladle about 1 cup of liquid from the slow cooker to the same bowl and stir to combine until smooth. (This tempers the sour cream to prevent curdling.) Slowly stir it into the slow cooker.
- Stir in the condensed cream of mushroom soup, if using. (My homemade version adds even more thickness and flavor.)
- Turn heat off and swirl in remaining 2 tablespoons of cold butter. This adds a smooth, velvety finish.
- Serve over cooked 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.
- Be sure to try my Beef Stroganoff Soup and Meatball Stroganoff recipes next!
- This recipe is in The Cozy Cookbook on page 86!
Best Cuts of Beef for Stroganoff
- Chuck roasts (the best option)
- Rump roasts
- Bottom rounds
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 the sauce on its own and boil fresh noodles when you're ready to serve it again! (You can also serve this over mashed potatoes!)
For an easy weekday version of this recipe, be sure to try my Ground Beef Stroganoff!
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
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