Tender Beef Stroganoff Made in a Slow Cooker

Melt-in-your-mouth beef slow-cooked in a rich mushroom-onion gravy, finished with tangy sour cream. This classic comfort dish gets an effortless crockpot upgrade—pure cozy perfection.

Why You’ll Love This Recipe

This Slow Cooker Beef Stroganoff is the definition of hug-in-a-bowl comfort: fork-tender beef bathed in a silky, savory mushroom gravy that’s enriched at the end with sour cream for that signature tangy creaminess. The crockpot does all the heavy lifting—turning an inexpensive cut into something luxurious while you go about your day. It’s a true one-pot wonder that fills your house with the most irresistible aroma and tastes like you spent hours at the stove. Perfect for chilly nights, family dinners, or when you want to impress with minimal effort. Serve over buttery egg noodles or mashed potatoes and watch everyone lick their bowls clean—this is the Stroganoff recipe you’ll make again and again!

Recipe Tips and Tricks

• Sear the beef: 2-minute sear adds deeper flavor (optional but recommended).
• Use chuck roast: Perfect marbling for tender, juicy results.
• Add mushrooms in stages: Half at the beginning, half last hour for best texture.
• Don’t add sour cream early: Stir in only at the very end to prevent curdling.
• Thicken if needed: Cornstarch slurry for extra silky sauce.
• Fresh dill or parsley: Brightens the richness beautifully.
• Double the gravy: Everyone wants extra for dipping bread!

Yield: 8 Servings

Tender Beef Stroganoff Made in a Slow Cooker

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Silky, creamy beef Stroganoff with tender meat and mushrooms—crockpot comfort classic!

Prep Time 15 minutes

Cook Time 7 hours

Additional Time 10 minutes

Total Time 7 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 ½ cups beef broth
• 1 cup sour cream (room temperature)
• 1 large onion, sliced
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp salt
• 12 oz egg noodles, cooked
• 16 oz cremini mushrooms, sliced (divided)
• 2 tbsp Worcestershire sauce
• 2.5 lbs beef chuck roast, cut into ½ -inch strips
• 3 tbsp cornstarch + 3 tbsp water (optional slurry)
• 4 cloves garlic, minced
• Fresh parsley or dill for garnish

Instructions

1. Sear for flavor: Heat oil in a skillet and quickly brown beef strips 1-2 minutes per side—pure gold!
2. Layer the love: Place beef, onion, garlic, half the mushrooms, broth, Worcestershire, Dijon, paprika, salt, and pepper in the slow cooker.
3. Stir to combine: Give everything a gentle mix so flavors start mingling right away.
4. Set it & forget it: Cook on low 7-8 hours or high 4 hours—until beef is fall-apart tender.
5. Add fresh mushrooms: Stir in remaining sliced mushrooms during last hour—they’ll stay plump and perfect.
6. Thicken if desired: Whisk cornstarch slurry into the gravy for extra silkiness.
7. Temper the sour cream: Stir a ladle of hot gravy into sour cream first—prevents curdling.
8. Creamy finish: Turn cooker to warm, stir in tempered sour cream until velvety and luscious.
9. Toss with noodles: Add cooked egg noodles directly to the pot or serve sauce over the top—your choice!
10. Garnish & devour: Sprinkle with fresh parsley or dill and serve with crusty bread—comfort food perfection!

Notes

• For richer flavor, add ½ cup red wine with the broth.
• Leftovers thicken—thin with a splash of broth when reheating.
• The sour cream step is crucial—never skip tempering!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 600Total Fat 41gSaturated Fat 16gUnsaturated Fat 24gCholesterol 310mgSodium 476mgCarbohydrates 8gFiber 2gSugar 4gProtein 48g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef chuck roast: 2–3 lbs, cut into strips or chunks—becomes buttery tender.
• Mushrooms: Cremini or white button; cremini add deeper flavor.
• Beef broth: Low-sodium preferred; builds the rich gravy base.
• Sour cream: Full-fat for best texture and tang; Greek yogurt works in a pinch.
• Worcestershire & Dijon: Secret umami and sharpness boosters.
• Onion & garlic: Classic savory foundation.
• Egg noodles: Traditional pairing—cook separately and toss just before serving.

Variations and Substitutions

• Ground beef version: Brown 2 lbs ground beef instead of roast (cook 4-5 hours).
• Pork or chicken: Use pork shoulder or boneless thighs.
• Mushroom boost: Add porcini or shiitake for gourmet depth.
• Creamy deluxe: Stir in 4 oz cream cheese with sour cream.
• Lower carb: Serve over cauliflower rice or zucchini noodles.
• Instant Pot: High pressure 35 minutes + natural release.
• Stroganoff meatballs: Use pre-cooked meatballs last 2 hours.
• Vegetarian: Jackfruit or hearty mushrooms + vegetable broth.
• Extra veggies: Add carrots or peas last 30 minutes.

Storage Options

• Refrigerator: Store beef + sauce (without noodles) up to 4 days.
• Freezer: Freeze sauce only up to 3 months (add fresh sour cream when reheating).
• Meal prep: Perfect with pre-cooked noodles for quick lunches.

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