Slow Cooker Stroganoff is the kind of dinner that makes a busy evening feel a little easier. Tender beef cooks slowly with mushrooms, onion, garlic, Dijon mustard, Worcestershire sauce and beef broth before being finished with sour cream and cream cheese for a rich, creamy sauce. Served over warm egg noodles, it is hearty, comforting and full of the deep savory flavor you want from a good beef stroganoff.
What Is Slow Cooker Stroganoff?
Stroganoff is a classic beef dish known for its creamy mushroom sauce and tender pieces of beef. This slow cooker version takes the same comforting combination and makes it especially convenient. The beef has plenty of time to become tender while the mushrooms, onion and seasonings build flavor in the cooking liquid. The creamy ingredients are added near the end so the finished sauce stays smooth and rich.
What You Can Do Better
If you have an extra 10 to 15 minutes, brown the beef before putting it into the slow cooker. It is not absolutely necessary, but the browned surface adds a deeper, more developed flavor to the finished dish. You can also sauté the mushrooms and onions briefly before adding them. Use a well-marbled chuck roast or good-quality stewing beef rather than very lean meat, since slow cooking works especially well with cuts that have some connective tissue and fat.
For the best texture, don’t add the sour cream at the beginning. Stir it in near the end of cooking, along with the cream cheese, so the sauce remains creamy instead of becoming grainy. If the sauce seems thinner than you like, a simple cornstarch slurry can bring it together in just a few minutes.
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Ingredients
| Ingredient | Amount |
|---|---|
| Beef stew meat or chuck roast, cut into bite-sized pieces | 2 pounds |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Cremini or white button mushrooms, sliced | 12 ounces |
| Beef broth | 1 1/4 cups |
| Dijon mustard | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme | 3/4 teaspoon |
| Onion powder | 1/2 teaspoon |
| Salt | 2 teaspoons, or to taste |
| Freshly ground black pepper | 1/2 teaspoon |
| Cornstarch | 2 tablespoons |
| Cold beef broth or water for slurry | 1/2 cup |
| Cream cheese | 6 ounces |
| Sour cream | 3/4 cup |
| Fresh parsley, chopped | 1/4 cup |
| Egg noodles | 10 ounces |
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How to Make Slow Cooker Stroganoff
1. Prepare the Beef and Vegetables
Trim any large pieces of excess fat from the beef and cut the meat into bite-sized chunks. Slice the mushrooms and dice the onion. Mince the garlic. For an extra layer of flavor, quickly brown the beef in a hot skillet with a little oil before transferring it to the slow cooker.
2. Layer Everything in the Slow Cooker
Add the diced onion and garlic to the bottom of the slow cooker, followed by the sliced mushrooms. Arrange the beef over the top. This simple layering method keeps the ingredients surrounded by the flavorful cooking liquid as they slowly cook.
3. Add the Seasoned Broth
In a bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, dried thyme, onion powder, salt and black pepper. Pour this mixture evenly over the beef and vegetables.
4. Slow Cook Until Tender
Cover and cook on LOW for 6 to 8 hours or on HIGH for about 4 to 5 hours. The exact cooking time will depend on the size of the beef pieces and your slow cooker. The beef should be tender enough to cut easily with a fork before you move on to the final step.
5. Thicken the Sauce
About 20 minutes before serving, whisk the cornstarch with 1/2 cup cold beef broth or water until completely smooth. Stir the slurry into the slow cooker and let the mixture continue cooking until the sauce thickens.
6. Make It Creamy
Add the cream cheese and stir until it melts into the sauce. Then gently stir in the sour cream and chopped parsley. Let everything heat through for a few minutes, but avoid boiling the sauce after adding the sour cream. Taste and adjust the salt, pepper or Dijon mustard if needed.
7. Cook the Noodles
Cook the egg noodles according to the package directions. Drain well and serve them immediately with generous spoonfuls of the creamy beef and mushroom stroganoff.
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What to Serve With Stroganoff
Egg noodles are the classic choice because they catch plenty of the creamy sauce, but you have other options. Serve the stroganoff over mashed potatoes, rice, pasta or homemade spaetzle if you want something different. A simple green salad, steamed broccoli, green beans or roasted vegetables also work well alongside the rich sauce.
Tips for the Best Slow Cooker Stroganoff
- Choose the right beef: Chuck or stewing beef works particularly well because slow cooking turns it tender and flavorful.
- Brown the beef when possible: Searing creates a deeper savory flavor that you will notice in the finished sauce.
- Don’t rush the slow cooking: The beef needs enough time to become tender, especially when using chuck.
- Add dairy near the end: Sour cream and cream cheese should go in after the beef is tender rather than at the beginning.
- Adjust the sauce: If it is too thick, add a splash of beef broth. If it is too thin, allow it to cook a little longer or add a small amount of additional cornstarch slurry.
- Taste before serving: Mustard, Worcestershire sauce and beef broth vary in saltiness, so adjust the seasoning at the end.
Can You Make Stroganoff Ahead of Time?
Yes. Slow Cooker Stroganoff can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Store the noodles separately if possible so they do not absorb too much of the sauce. Reheat the stroganoff gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened during storage.
Can You Freeze Slow Cooker Stroganoff?
The beef and mushroom sauce can be frozen, although the texture of sour cream-based sauces may change slightly after thawing. For the best result, cool the stroganoff completely, place it in a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator and reheat gently. Freshly cooked noodles are best added when serving.
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Nutritional Information
The following nutrition estimate is for the stroganoff served with egg noodles and may vary depending on the specific brands and ingredients used.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | Approx. 480 kcal |
| Carbohydrates | 45 g |
| Protein | 30 g |
| Fat | 20 g |
| Saturated Fat | 9 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | Approx. 1,100 mg |
| Calcium | Approx. 100 mg |
| Iron | Approx. 4 mg |
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Chuck roast and beef stew meat are excellent choices, but bottom round or rump roast can also work. Avoid very lean cuts that can become dry during long cooking.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt can be used, although it will give the sauce a slightly different flavor and texture. Stir it in at the end and avoid boiling the sauce.
Can I leave out the mushrooms?
Absolutely. Mushrooms are a classic part of stroganoff, but the recipe will still work without them. You can add extra onion or another vegetable if you prefer.
Can I make this without cream cheese?
Yes. The cream cheese adds extra richness and body, but you can leave it out and use a little more sour cream. The sauce will be lighter and slightly tangier.
What is the best way to thicken stroganoff?
A cornstarch slurry is an easy option for a slow cooker. Mix cornstarch with cold liquid until smooth, stir it into the hot sauce and allow it to cook for several minutes until thickened.
