Why you’ll love slow cooker beef stroganoff:
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 easy beef stroganoff recipe is for you!
Made with canned soup, it uses simple ingredients for a true dump-and-go meal with all the rich flavor of classic stroganoff.
- 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.
- Leftovers store and reheat well, meaning you can have quick meals throughout the entire week.
- The entire family will be asking for seconds, even the picky eaters in your home!
Slow cooker beef stroganoff is a staple in my weekly dinner rotation. Thick and creamy, it’s full of protein and flavor for a meal that fills you up and keeps you satisfied. I love serving it with egg noodles, but it pairs well with mashed potatoes and all your favorite sides, too!
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: To thicken the gravy.
- Sour cream: Included for an extra creamy, decadent 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.
- 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.
- 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!
- Sear the beef. 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.
- 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.
- Include even more mushrooms. If you’re a mushroom lover like me and want to make your slow cooker beef stroganoff extra hearty, feel free to add up to 8 ounces of additional mushrooms.
- 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.
- Buy pre-sliced mushrooms!
- Use a slow cooker liner to make clean-up a breeze.
- Store leftover 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.
- I don’t recommend freezing this recipe as the cream sauce tends to separate once thawed.
Browning the beef isn’t necessary for this recipe, but it can help enhance the meat’s flavor.
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.
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!
Slow Cooker Beef Stroganoff
- 1 slow cooker
- 1 small bowl
- 1 pound sirloin 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
- Add the cut sirloin to the bottom of the slow cooker, sprinkle on the salt, pepper, rosemary, garlic and onion.
- Pour in the beef stock, worcestershire sauce and dijon must. Stir until well combined.
- Cook on HIGH for 1 ½ hours or LOW for 3 hours.
- Add the mushrooms, stir and cook on HIGH for another 1 ½ hours or LOW for 3 hours.
- Remove ¼ cup of the sauce from the slow cooker and mix with the cornstarch, add back into the slow cooker and mix. Cover and cook on HIGH for 30 minutes or until thickened.
- Stir in the sour cream until well combined and serve over egg noodles, rice or mashed potatoes. Garnish with fresh parsley. Enjoy!
– Baby Bella mushrooms can be used in place of the white mushrooms.
– Wash the mushrooms under cold water before cooking. Note 3: Plain Greek yogurt can be used in place of the sour cream. Storage Tips:
-Store leftovers in an airtight container in the refrigerator for up to 3 days.
-Reheat in the microwave or in the slow cooker set to “warm”.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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