Oh, honey, let me tell you about my slow-cooker beef stroganoff. The aroma alone is enough to transport me back to Sunday dinners at my grandma’s house. There’s just something so comforting about the savory scent of beef mingling with creamy, tangy goodness, all thanks to the magic of the slow cooker. I swear, the first time I made this slow-cooker beef stroganoff, my husband declared it the best thing I’d ever cooked! Which, you know, is saying something after 20 years of marriage and countless kitchen experiments.
It wasn’t always smooth sailing, though. I remember one time I forgot to sear the beef before tossing it in the crock pot, and let’s just say the texture was…less than ideal. Lesson learned! But trust me, this slow-cooker beef stroganoff recipe is now foolproof, even on those crazy weeknights when the kids are running wild and I’m juggling a million things. Honestly, this dish saved my sanity more than once. The best part? You can throw everything in the slow cooker in the morning and come home to a warm, comforting meal. Trust me, once you try this slow-cooker beef stroganoff, it will become a staple in your house, just like it is in mine.
Ingredients
Okay, let’s talk ingredients. Here’s what you’ll need to whip up this amazing slow-cooker beef stroganoff. Remember, the quality of your ingredients can really impact the final flavor, so try to choose the best you can find!
- 2 pounds beef chuck, cut into 1-inch cubes: I always use chuck roast for my slow-cooker beef stroganoff because it gets so tender and flavorful in the slow cooker. You can usually find it on sale at your local grocery store.
- 1 tablespoon olive oil: For searing the beef. Don’t skip this step! It really adds depth of flavor.
- 1 large onion, chopped: Yellow or white onion works great. I like to chop mine fairly small so it kind of melts into the sauce.
- 8 ounces sliced mushrooms: I usually go for cremini mushrooms, but white button mushrooms are fine too. If you’re feeling fancy, you can even use a mix of wild mushrooms.
- 2 cloves garlic, minced: Fresh garlic is always best, but if you’re short on time, you can use jarred minced garlic.
- 1 (10.75 ounce) can condensed cream of mushroom soup: Okay, I know some people are against using canned soup, but it really simplifies this easy beef stroganoff recipe and adds that classic stroganoff flavor.
- 1 cup beef broth: Low-sodium is always a good idea so you can control the saltiness.
- 1/2 cup sour cream: Full-fat sour cream is the way to go for that extra creamy texture. I learned the hard way, using low fat, and it curdled. So don’t do that!
- 2 tablespoons all-purpose flour: To thicken the sauce slightly. You can also use cornstarch if you’re gluten-free.
- 1 teaspoon Dijon mustard: Adds a little tang.
- 1/2 teaspoon salt: Or to taste.
- 1/4 teaspoon black pepper: Or to taste.
- 1 pound egg noodles, cooked according to package directions: I prefer wide egg noodles, but any kind will work.
- Fresh parsley, chopped (for garnish): Totally optional, but it adds a nice pop of color and freshness.
When making slow-cooker beef stroganoff, you can usually find most of these ingredients at any grocery store. One trick I learned from my mom is to buy the pre-sliced mushrooms to save time. And if you have any leftover sour cream, make sure to store it properly in the refrigerator. Here’s a USDA Food Safety Guidelines for that!
How to Make Slow-Cooker Beef Stroganoff – Step-by-Step
Alright, grab your slow cooker and let’s get cooking! This easy beef stroganoff recipe is so simple, even the kids can help (with supervision, of course!). Each step is important in building the layers of flavor that make this dish so irresistible. Don’t rush, and enjoy the process!
- Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. This step is crucial for developing flavor, so don’t skip it! I learned the hard way with slow-cooker beef stroganoff that searing makes a HUGE difference.
- Add to slow cooker: Transfer the seared beef to your slow cooker.
- Sauté the onions and mushrooms: In the same skillet, add the chopped onion and sliced mushrooms. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add to slow cooker: Pour the onion and mushroom mixture over the beef in the slow cooker.
- Mix the sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, flour, and Dijon mustard. Pour the sauce over the beef and vegetables in the slow cooker. This is the foundation of that creamy, savory goodness!
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender. In my kitchen, slow-cooker beef stroganoff usually takes about 7 hours on low. Don’t worry if your slow-cooker beef stroganoff cooks a little longer; it will just get more tender!
- Stir in sour cream: About 30 minutes before serving, stir in the sour cream. Make sure the sour cream is at room temperature to prevent it from curdling. Gently incorporate it into the sauce for that perfect creamy finish.
- Cook noodles: While the slow-cooker beef stroganoff is finishing up, cook the egg noodles according to package directions. Drain well.
- Serve: Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.
While the slow-cooker beef stroganoff is cooking, I usually catch up on laundry or read a book. You know, try to squeeze in a little “me time” amidst the chaos. Your slow-cooker beef stroganoff should smell like savory beef and earthy mushrooms – pure comfort in a pot! My family loves the smell of it wafting through the house. It’s like a warm hug on a cold day. And if you’re looking for more easy slow-cooker recipes, check out my recipe for easy slow-cooker corned beef!
Serving Suggestions for Slow-Cooker Beef Stroganoff
Okay, so the slow-cooker beef stroganoff is ready, the noodles are cooked, and everyone’s gathered around the table. Now what? Well, let me tell you how we enjoy this dish in our family. The key is to complement the richness of the stroganoff with some lighter, fresher elements.
The kids love our slow-cooker beef stroganoff when I serve it with a simple side salad. Something light and refreshing to balance out the richness of the stroganoff. A simple green salad with a vinaigrette dressing is perfect. I also like to serve it with some crusty bread for soaking up all that delicious sauce. This slow-cooker beef stroganoff is perfect for a cozy weeknight dinner, a potluck, or even a casual get-together with friends.
For presentation, I like to garnish the slow-cooker beef stroganoff with a sprinkle of fresh parsley. It adds a nice pop of color and makes it look extra appealing. If you have extra slow-cooker beef stroganoff, it reheats beautifully. Just store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave.
You can even freeze it for later! For a seasonal variation, you can add some roasted root vegetables like carrots and parsnips to the slow cooker along with the beef. It adds a nice sweetness and heartiness to the dish. My friends always ask for this slow-cooker beef stroganoff recipe whenever I make it for them. It’s always a crowd-pleaser! And if you’re looking for another easy weeknight meal, try my honey garlic slow cooker chicken thighs – it’s another family favorite!
Frequently Asked Questions About Slow-Cooker Beef Stroganoff
Alright, let’s tackle some frequently asked questions about slow-cooker beef stroganoff. I’ve heard it all over the years, so don’t be shy! These are the questions I get asked the most, so hopefully, they’ll help you troubleshoot any issues or customize the recipe to your liking.
- Can I use a different cut of beef?
Absolutely! While I prefer chuck roast for my slow-cooker beef stroganoff because it gets so tender, you can also use sirloin or stew meat. Just keep in mind that leaner cuts may not be as flavorful and may require a shorter cooking time.
- Can I make this without cream of mushroom soup?
Yes, you can! To make a homemade beef stroganoff, you can create a mushroom cream sauce from scratch. Sauté the mushrooms with butter and garlic, then add flour to create a roux. Gradually whisk in beef broth and heavy cream until thickened. Season with salt, pepper, and Dijon mustard. You know what I do when my slow-cooker beef stroganoff needs a little something extra? A splash of sherry!
- Can I use low-fat sour cream?
I wouldn’t recommend it. Low-fat sour cream tends to curdle when heated, so it’s best to use full-fat sour cream for this slow-cooker beef stroganoff. If you’re concerned about the fat content, you can use a smaller amount or substitute Greek yogurt, but be aware that it will have a tangier flavor. More details can be found on Sour Cream
- My sauce is too thin. How can I thicken it?
If your slow-cooker beef stroganoff sauce is too thin, you can thicken it by whisking together a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the sauce during the last 30 minutes of cooking. You can also remove some of the sauce from the slow cooker and simmer it in a saucepan on the stovetop until it thickens.
- Can I add vegetables other than mushrooms?
Of course! Feel free to add other vegetables to your slow-cooker beef stroganoff, such as carrots, celery, or bell peppers. Just add them to the slow cooker along with the onions and mushrooms.
- Can I make this ahead of time?
Yes, you can definitely make this slow-cooker beef stroganoff ahead of time. Just cook it as directed and then store it in the refrigerator for up to 3 days. When you’re ready to serve it, reheat it on the stovetop or in the microwave.
- What if my beef is tough?
Ah, the dreaded tough beef! If this happens, it usually means it hasn’t cooked long enough. Just let your slow-cooker beef stroganoff cook for longer. The beauty of the slow cooker is that it can tenderize even the toughest cuts of meat.
My Final Thoughts on Slow-Cooker Beef Stroganoff
This slow-cooker beef stroganoff recipe holds a special place in my heart because it’s a dish that my family always requests. It’s comforting, flavorful, and so easy to make. Plus, it reminds me of my grandma’s cooking, which is always a good thing!
Here are a few of my slow-cooker beef stroganoff Pro Tips:
- Don’t skip the searing! It really does make a difference in the flavor of the beef.
- Use full-fat sour cream for the creamiest texture.
- Taste and adjust seasonings before serving.
Over the years, I’ve tried a few variations of this slow-cooker beef stroganoff. One time, I added a splash of Worcestershire sauce for extra depth of flavor. Another time, I used a mix of different types of mushrooms, which added a really nice earthy flavor. My son loves it when I add a little bit of hot sauce for a spicy kick. My husband likes it best with a dollop of extra sour cream on top.
I really hope you try this slow-cooker beef stroganoff recipe. It’s a guaranteed crowd-pleaser and it’s so easy to make. Don’t be afraid to experiment with different ingredients and make it your own. The most important thing is to have fun in the kitchen and enjoy the process. Happy cooking!
PrintSlow-Cooker Beef Stroganoff: A Trip Down Memory Lane
This slow-cooker beef stroganoff recipe is incredibly easy and delicious! Perfect for a comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Cooked egg noodles, for serving
Instructions
- Place beef stew meat, onion, mushrooms, and garlic in a slow cooker.
- In a bowl, whisk together cream of mushroom soup and beef broth. Pour over the beef mixture.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- In a small bowl, whisk together sour cream and flour until smooth. Stir into the slow cooker during the last 30 minutes of cooking time.
- Season with salt and pepper to taste.
- Serve hot over cooked egg noodles.
Notes
For a richer flavor, brown the beef before adding it to the slow cooker. You can also add a splash of Worcestershire sauce for extra depth of flavor.