6-8 hours Easy
by Tania Faysalon
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Craving a warm, comforting meal that practically melts in your mouth? Look no further than this Slow Cooker Beef Stroganoff recipe! This recipe is best for busy families, comfort food lovers, and anyone who appreciates flavorful, effortless cooking.
Table of Contents Show
Why You’ll Love This Recipe
- Set-it-and-forget-it convenience:Toss everything in the slow cooker,walk away,and come back to delicious dinner!Perfect for busy weeknights or lazy weekends.
- Tender, melt-in-your-mouth beef:The slow cooking process transforms even tougher cuts into melt-in-your-mouth deliciousness.
- Rich, creamy sauce:The combination of beef broth,sour cream,and a touch of Dijon mustard creates a sauce that’s both decadent and perfectly balanced.
- Kid-friendly and customizable:Adjust the seasonings to your preference,and it’s sure to be a hit with even picky eaters.Plus,there are endless possibilities for variations (more on that later!).
Ingredients for Beef Stroganoff
This recipe keeps things simple, using everyday ingredients you probably already have on hand. Here are some quick notes:
- Beef:I prefer using boneless sirloin steak, cut into thin strips. It cooks up beautifully tender and absorbs the flavors like a champ. But feel free to substitute flank steak or even stew meat, adjusting the cooking time if needed.
- Mushrooms:Any type of mushrooms will work, but I favor cremini or baby bellas for their earthy flavor.
- Sour Cream:Use full-fat sour cream for the best texture and richness. If you’re watching calories, opt for light sour cream, but be aware that it might curdle slightly. To prevent this, whisk in a tablespoon of cornstarch with some of the sauce before adding the sour cream.
- Beef Broth:Low-sodium broth is recommended, but you can adjust the seasoning to your taste.
- Dijon mustard:A touch of Dijon adds a nice depth of flavor,but you can omit it if you prefer.
Note: Find the full printable recipe with ingredient quantity and directions at the bottom of this post.
Substitutions & Variations
- Beef:Use boneless chicken breasts, thighs, or turkey breast for a lighter option.
- Mushrooms:Swap them with broccoli florets, peas, or green beans.
- Noodles:Use egg noodles, rice noodles, quinoa, or even mashed cauliflower.
- Dairy-free:Use dairy-free sour cream and cream of mushroom soup for a vegan option.
How to Make Slow Cooker Beef Stroganoff
- Brown the beef:This step adds flavor, so don’t skip it! Brown the beef in batches in a pan over medium-high heat. Don’t crowd the pan, or the beef will steam instead of brown.
- Sauté the aromatics:While the beef rests, sauté onions and garlic in the same pan. Add some of the beef drippings for extra flavor.
- Slow cooker time!Toss the browned beef, sautéed veggies, soup, broth, Worcestershire sauce (if using), and Dijon mustard (if using) into your slow cooker.
- Slow and low:Cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender and the sauce is thickened.
- Mushroom magic:In the last 30 minutes of cooking, add your sliced mushrooms.
- Creamy finish:Stir in sour cream and let it heat through without boiling. Season with salt and pepper to taste.
- Serve up!Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or dill, if desired.
How to Freeze & Reheat Slow Cooker Beef Stroganoff
- Freeze:Let the stroganoff cool completely. Portion it into freezer-safe containers and freeze for up to 3 months.
- Reheat:Thaw overnight in the refrigerator or defrost in the microwave. Reheat gently in a saucepan over medium heat, stirring occasionally, until warmed through.
Recipe FAQs
Can I skip browning the beef?
It’s not essential, but browning adds depth of flavor. If short on time, you can skip it, but the stroganoff won’t be as rich.
What if my sauce is too thin?
Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the simmering sauce until thickened.
Can I use pre-cooked beef?
Yes, but you’ll need to adjust the cooking time accordingly. Start with 3-4 hours on low and check for doneness.
More Related Recipes You’ll Love!
Spicy Chicken Wontons with Chili Sauce
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Kid-Friendly Tuna Melts
Garlic Butter Baked Sea Scallops
Crab Egg Muffins
Did you make this?Click a photo and tag me on social@freezenfire and be sure toleave a comment!
Slow Cooker Beef Stroganoff
Recipe by Tania Faysal
Servings
4-6
servings
Prep time
15
minutes
Cooking time
6-8
hours on low
This creamy, comforting beef stroganoff practically makes itself in the slow cooker! Tender beef, savory mushrooms, and a rich sauce come together for a delicious meal. Freeze leftovers for easy meals later.
Ingredients
1 tablespoon olive oil
1 pound boneless beef sirloin, cut into bite-sized pieces
1/2 medium onion, chopped
2 cloves garlic, minced
1 (10.75 oz) can condensed cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce (optional)
1 teaspoon Dijon mustard (optional)
1/2 cup sliced cremini mushrooms
1/2 cup sour cream
Salt and pepper to taste
Chopped fresh parsley or dill, for garnish (optional)
Directions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, avoiding overcrowding the pan, until browned on all sides. Set aside.
- Sauté the aromatics: In the same pan, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another minute, until fragrant.
- Slow cooker time: Combine the browned beef, onion mixture, soup, broth, Worcestershire sauce (if using), and Dijon mustard (if using) in your slow cooker.
- Slow and low: Cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender and the sauce is thickened.
- Mushroom: In the last 30 minutes of cooking, stir in the mushrooms.
- Creamy finish: Stir in the sour cream and let it heat through without boiling. Season with salt and pepper to taste.
- Serve up! Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or dill, if desired.
- Freezing and Reheating:
- Let the stroganoff cool completely. Portion it into freezer-safe containers and freeze for up to 3 months.
- Thaw overnight in the refrigerator or defrost in the microwave. Reheat gently in a saucepan over medium heat, stirring occasionally, until warmed through.
Tips & Notes
- Use low-sodium ingredients to control the salt content.
- Don’t overcook the beef! It should be tender and pull apart easily with a fork.
- If you like a thicker sauce, mash some of the cooked mushrooms before adding them to the slow cooker.
