Slow Cooker Beef Stroganoff
This Slow Cooker Beef Stroganoff recipe delivers melt-in-your-mouth beef in a rich, creamy sauce. Perfect for an easy, hearty family meal.
Ingredients
- 2 lbs Chuck Roast cut into 1-inch cubes
- 1 tsp Garlic Salt
- ½ tsp Black Pepper
- ¼ cup All-Purpose Flour
- 2 tbsp Vegetable Oil
- 1 tbsp Butter
- 1 Onion diced
- 8 oz Mushrooms sliced
- 3 cloves Garlic minced
- ½ cup White Wine or Chicken Broth
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 tsp Red Wine Vinegar
- 1 Beef Bouillon Cube
- ¾ cup Sour Cream
- 1 can 10.5 oz Condensed Cream of Mushroom Soup (optional)
- 1 tbsp Cornstarch + 2 tbsp Cold Water slurry for thickening
- 2 tbsp Butter for finishing
- 12 oz Egg Noodles for serving
Instructions
- Prep the Beef: Cut the chuck roast into bite-sized cubes. Season with garlic salt and pepper, then toss with flour.
- Sear the Meat: Heat oil in a skillet over medium-high heat. Sear the beef on all sides (about 45 seconds per side), then set aside.
- Deglaze the Pan: Add butter and white wine (or broth) to the skillet, scraping up any browned bits. Add onions and mushrooms, sauté for 4 minutes. Add garlic, cook for 1 more minute. Remove from heat.
- Slow Cook: In the slow cooker, mix beef broth, Worcestershire sauce, Dijon mustard, red wine vinegar, and bouillon. Add seared beef, sautéed onions, and mushrooms.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours until beef is tender.
- Thicken the Sauce: Mix cornstarch with cold water and stir into the slow cooker. Let it thicken for a few minutes.
- Add Creaminess: Whisk sour cream with 1 cup of liquid from the slow cooker, then stir it into the pot. Stir in condensed cream of mushroom soup if using.
- Finish & Serve: Turn off the heat and swirl in 2 tbsp butter for extra richness. Serve over egg noodles.
Notes
- For a shortcut, skip searing the beef and add everything directly to the slow cooker.
- For a lighter version, use Greek yogurt instead of sour cream.
- Leftovers keep well for 3 days in the fridge or 3 months in the freezer (store sauce separately from noodles).
- Serve with mashed potatoes, rice, or biscuits for a twist!