Wow your friends and family with this delectable Slow Cooker Beef Stroganoff.
There’s a reason why old school dishes have come back in style–they’re delicious. But maybe none as delicious as this Slow Cooker Beef Stroganoff. With its tender chunks of beef bathed in an intensely savory sauce, this is an entree fit for a party that is also a welcome weeknight meal. I’ve never really understood why Beef Stroganoff, popular in America in the 1950s and 60s, went out of fashion. I supposed it has something (everything?) to do with folks wanting lighter fare, but I just think that it’s necessary to indulge from time to time in a rich and luxurious meal. And that time is now!
Just imagine how the slow cooker will work its magic on beef and mushrooms simmering in a sauce made from beef stock, white wine, Worcestershire sauce, Dijon mustard and the star of the Beef Stroganoff show–sour cream. Our version also calls for cream of mushroom soup, which gives the dish an even more velvety texture and deepens the flavor. Really, there’s nothing like it.
Traditionally, Beef Stroganoff is served over egg noodles (in my house, those noodles are tossed in melted butter and parsley), but it is amazing on top of Garlic Mashed Potatoes or rice. To balance out its richness, green salad is a nice side, but I also love it with Roasted Brussels Sprouts or Delicious Grilled Green Beans.
Top Tips For a Perfect Beef Stroganoff
- No crowding, please! You may have to brown your beef in batches so that each piece achieves maximum color and crust (crowding the pan can result in the meat steaming instead) The browned beef brings so much flavor to the dish, in addition to the crunchy bits on the bottom of the pan that will get incorporated into the sauce.
- What’s your beef? We’re using stewing beef but you can also use boneless ribeye, sirloin steak tips, or even filet mignon. Why not? Some people even make it with ground beef (drain the fat!) and that’s pretty darn delicious, too.
- Last ones in the pool…remember not to add the sour cream and mushroom soup until after the first long slow cook–the way they gently melt into the gorgeous sauce is one of the keys to making this dish flawless.
FAQs
What’s the difference between Beef Stroganoff and Beef Stew?
Beef Stroganoff includes mushroom and onions, whereas Beef Stew recipes generally include potatoes and carrots (and rarely mushrooms). But the thing that truly differentiates these two dishes is Beef Stroganoff’s call for sour cream.
What if I don’t have a slow cooker?
Do you have an InstaPot? That works great, too. But never fear–you can make Beef Stroganoff in a Dutch oven or a regular old pot–it comes out perfectly using any of these methods and the cooking time will be way less.
What does deglaze mean?
Deglazing happens when you remove the browned meat from the pan and add in a liquid, usually wine, to get all those deeply flavored browned bits scraped up and into your sauce. It’s magic!
Can this dish be made with something other than beef?
Yes, non-red meat eaters can delight in this dish, too! You can replace the beef with chicken (breast or thigh); you can even make a vegetable stroganoff, adding any veggies you like–zucchini, eggplant-cauliflower-leeks, etc. to the mushrooms. Just make sure to cut whatever you’re using into cube-sized pieces and don’t skip the browning process!
Serving Suggestions
We’ve already established that Slow Cooker Beef Stroganoff is lovely over noodles, rice, or mashed potatoes, but there’s no reason not to serve it alongside Easy Potatoes au Gratin or, for even more decadence, Duck Fat Potatoes. If you want to add some vegetables to your meal, try Roasted Vegetable and Farro Salad or Delicious Roasted Kabocha Squash. Any kind of green salad pairs well with Beef Stroganoff, and don’t forget some crusty bread!
How to Store Slow Cooker Beef Stroganoff
Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen in a freezer-safe container for up to 3 months; when you are ready to serve it, thaw it overnight in the refrigerator and then reheat it in the slow cooker on Low for 1-2 hours or until warmed through.
Slow Cooker Beef Stroganoff
Ingredients
- 1 pound stewing beef cut into 1 inch pieces
- salt and pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 8 ounces button mushrooms sliced
- 1 tablespoon butter
- 1/2 cup dry white wine
- 2 tablespoons worcestershire sauce
- 1 tablespoon dijon mustard
- 4 cups beef stock
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 cup sour cream
- 1 1/2 cup cream of mushroom soup
- 2 green onions
- 1 pound wide egg noodles cooked
Instructions
- Pop the beef cubes into a bowl with the flour and a pinch of salt and pepper. Toss it all to coat the beef in the flour.
- Heat a cast iron skillet over a medium to high heat and drizzle in the olive oil. Add in the beef and brown for 5 minutes or until it is brown all over.
- Take the beef out of the skillet then add in the butter and let it melt. Pour in the onion, garlic and mushrooms and sauté for 5 – 8 minutes. Then pour in the white wine and deglaze the pan.
- Pour the mushroom mix into the slow cooker along with the browned beef, beef stock, mustard, and Worcestershire sauce. Stir it all together and replace the lid. Cook on high for 4 – 5 hours or on low for 8 – 10 hours.
- Mix the cornstarch and water together and once the meat is soft, pour the cornstarch in and mix it into the stroganoff. Then pour in the sour cream and creamy mushroom soup and mix it in.
- Turn the slow cooker on high and cook for another 30 minutes until it is thick. Then stir in the cooked egg noodles.
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