Slow Cooker Beef Stroganoff

Name: Slow Cooker Beef Stroganoff
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients: 1 pound sirloin steak (cut into 1 inch pieces); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon dried rosemary (Note 1); ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 ¼ cups beef stock; 3 tablespoons worcestershire sauce; 2 tablespoons Dijon mustard; 8 ounces white mushrooms (sliced Note 2); ¼ cup cornstarch; ¾ cup sour cream (Note 3)

If you love the warm, hearty flavor of beef stroganoff but don’t want to go through all the fuss of making it from scratch, this slow cooker beef stroganoff recipe is for you! This is a true dump and stir recipe thanks to sliced mushrooms and thinly sliced sirloin steak that becomes so tender after being cooked at a low temperature for a few hours.

We thicken the rich broth with a cornstarch slurry and stir in classic sour cream for the coziest meal that the whole family will love. It’s a recipe in our weekly dinner rotation because it reheats well throughout the week. And it’s full of protein and flavor for a meal that fills everyone up and keeps them satisfied.

If you love comfort food, our slow cooker white chicken chili and slow cooker Mississippi pot roast are two of our other favorites.

Slow cooker beef stroganoff over egg noodles. — 📸 Photography by **Nicole Wood**

Why you’ll love this recipe

A comforting, delicious meal with minimal effort! All you have to do is combine the ingredients and let the slow cooker do the heavy lifting. This keeps the prep time to 10 minutes.
Leftovers store and reheat well. This means you can have quick meals throughout the entire week.
Be prepared to serve seconds, even the picky eaters love this recipe in our house!

Tips for Busy Cooks

To cut down on prep time, buy pre-sliced mushrooms! This keeps the hands-on assembly time under 10 minutes.

Ingredients to make slow cooker beef stroganoff including sirloin and mushrooms.

Key Ingredient Notes

Sirloin – We love sirloin around here because it’s tender and flavorful while remaining fairly lean. However, you could swap it out with boneless ribeye, sirloin steak tips, or beef tenderloin.
Seasonings – Salt, pepper, dried rosemary, garlic powder, and onion powder create a savory flavor and add depth to the dish.
Beef stock – This makes the base super flavorful! However, it can be high in sodium. So, buy reduced sodium for a healthier option.
Dijon mustard – A dash of mustard adds a nice tangy flavor that balances out the savoriness of the meat.
White mushrooms – White mushrooms have a milder taste than other varieties, but feel free to swap them out with Cremini mushrooms instead! Cremini and Baby Bella mushrooms are the same.
Cornstarch is to thicken the gravy.
Sour cream adds an extra creamy, decadent touch to the sauce. For the best taste and texture, I recommend using full-fat sour cream. Or, use plain Greek yogurt for the same flavor and an added boost of protein.

How to make beef stroganoff in a slow cooker

Season the beef: Add the cut sirloin to the bottom of the slow cooker, and sprinkle seasonings on top.
Pour in the beef stock, Worcestershire sauce, and Dijon mustard. Stir to combine the ingredients and coat the meat. This helps keep it tender!
Slow cook: Place the lid on the slow cooker, and let it do all the work, cooking the ingredients on high for 1 ½ hours or low for 3 hours.

Four images showing the process of combining ingredients in a slow cooker for beef stroganoff.

Add the mushrooms: Stir the mushrooms into the mixture, and continue to cook for another 1 ½ hours on high or 3 hours on low.

one image showing mushrooms and sirloin in a slow cooker and a second showing beef broth poured on top.

Thicken the liquid: In a bowl, mix ¼ cup of the sauce from the slow cooker with the cornstarch to form a slurry. Then, add the mixture back to the slow cooker, and mix. Cover, and continue to cook on high until the liquid has thickened.
Serve: Stir in the sour cream, and serve your slow cooker beef stroganoff any way you’d like!

Four images showing sour cream being stirred into slow cooker beef stroganoff without curdling.

Expert Tips:

Sear the beef as the first step if desired. I typically skip searing the beef to speed up this beef stroganoff recipe. However, if you have the time. Searing it in a skillet just until the edges are brown and crisp. This adds texture and helps lock in flavor, and keeps the sirloin extra juicy.
Swap the type of steak in the recipe. If you don’t want to use sirloin, just be sure to use a leaner cut, like steak tips or beef tenderloin, since they cook nicely at a low temperature for a couple of hours.
Wash the mushrooms. Mushrooms tend to be pretty dirty. So, give them a quick rinse in water and pat them dry before adding them to the slow cooker.
To make an even heartier beef stroganoff, add an additional 8 ounces of mushrooms to the recipe.
If your sauce is too thin at the end. Don’t worry, simply make an extra bit of slurry, which is 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Pour this into the sauce and cook until thickened.
Add the sour cream at the end. If you cook dairy too long, it can curdle and ruin the stroganoff. For the best results, stir it in just before serving.
For easy cleanup, use a slow cooker liner to make clean-up a breeze. You’ll be out of the kitchen in no time.

Close up image of beef stroganoff topped with parsley in a slow cooker.

What to serve with crockpot beef stroganoff

This is definitely one of the best comfort food meals and is easy to serve with several simple sides. We love to ladle the creamy beef and mushroom sauce over:

Storage

If you have any leftovers, store this easy beef stroganoff in an airtight container in the refrigerator for up to 3 days.

To reheat, warm leftovers in the microwave. Or, add them back to the slow cooker set to warm, and let them heat until your desired temperature is reached. We don’t recommend freezing this recipe as the cream sauce tends to separate once thawed.

A plate of beef stroganoff served over egg noodles with a bowl of noodles in the background.

FAQs:

Do I need to brown the meat before adding it to the slow cooker?

Browning the beef isn’t necessary for this recipe, but it can help enhance the meat’s flavor.

How do you stop cream curdling in beef stroganoff?

To prevent curdling, allow the sour cream to come to room temperature. You can also temper the sour cream by mixing in a spoonful of the hot broth from the slow cooker into it before adding it to the rest of the ingredients.

What should I serve with my slow cooker beef stroganoff recipe?

I love to serve this dish with egg noodles, over mashed potatoes, or rice. But it’s a true team player and pairs well with all your favorite sides and appetizers!