Slow Cooker Beef Stroganoff (No Creamed Soups)
Looking for a delicious meal that’s super easy to throw together? This Slow-Cooker Beef Stroganoff has got you covered! Tender beef, earthy mushrooms, and a creamy, tangy sauce cook up perfectly in your slow cooker—all you need to do is toss everything in and let it work its magic. Serve it over noodles, and you’ve got a comforting meal everyone will love!
Why You Will Love This Recipe
This recipe is the ultimate time-saver that doesn’t skimp on flavor. Tender, melt-in-your-mouth beef is paired with earthy mushrooms and a rich, tangy broth infused with Dijon mustard, Worcestershire sauce, and a splash of white wine. The depth of flavor is incredible—every bite feels like a comforting hug in a bowl. All without the need for any canned cream soup.
And the best part? It’s as easy as it gets. Just toss everything into the slow cooker, set it, and go about your day. Run errands, work, or relax, knowing dinner takes care of itself. When you’re ready to eat, you’ll have a warm, hearty meal that feels like it took hours of effort (but didn’t). Serve it over noodles or rice, and watch it disappear from the table!
How To Make Slow Cooker Beef Stroganoff
Add beef broth, white wine, Worcestershire sauce, Dijon mustard, and minced garlic to the bowl with the leftover flour mixture. Whisk everything together until smooth, then pour the mixture over the beef and veggies in the slow cooker.
When the stroganoff is done, scoop out 1–2 cups of the broth from the slow cooker and turn off the power. Stir in the sour cream until fully blended, then return the mixture to the slow cooker and stir well.
Spoon the beef stroganoff over the cooked noodles. Garnish with chopped parsley for a fresh touch. Enjoy!
Tips
- If you have a little extra time, sear the beef in a hot skillet before adding it to the slow cooker. This step caramelizes the meat and adds a deeper, richer flavor to the dish.
- Cuts like chuck roast or stew meat work best for slow cooking. They become tender and juicy after hours of simmering.
- Adding sour cream at the end gives the sauce its signature creamy texture and tangy flavor. Stir it into warm broth first to prevent curdling.
- If the sauce is thinner than you’d like, mix a teaspoon of cornstarch with cold water, stir it in, and let it cook for a few extra minutes.
Variations
- Skip the beef and double up on mushrooms for a hearty vegetarian stroganoff. Add a splash of soy sauce or tamari to enhance the savory flavor.
- Swap the beef for chicken thighs or breasts. Adjust the cooking time to about 6 hours on low or 3 hours on high for tender chicken.
- Add a teaspoon of smoked paprika or a pinch of cayenne pepper to the sauce for a subtle heat and smoky flavor.
- Use plain Greek yogurt instead of sour cream for a lighter, protein-packed alternative.
- Replace the all-purpose flour with a gluten-free flour blend and serve over gluten-free noodles or rice.
FAQ’s
Absolutely! While beef stew meat or chuck roast works best, you can also use chicken thighs, pork shoulder, or even ground beef for a quicker version. Just adjust the cooking time accordingly.
Greek yogurt, crème fraîche, or even cream cheese can be used as substitutes for sour cream. They’ll give a similar creamy texture with a slightly different flavor.
Yes! This dish stores well in the fridge for up to 3 days. The flavors deepen as it sits, making leftovers even more delicious. Reheat gently on the stovetop or in the microwave to keep the sauce creamy.
Yes, you can freeze it, but leave out the sour cream until you’re ready to reheat. Dairy can sometimes separate when frozen. Add fresh sour cream after reheating for the best texture.
To avoid curdling, make sure to mix the sour cream with warm broth before adding it to the slow cooker. Also, don’t let the mixture boil once the sour cream is added.
Other Delicious Slow Cooker Recipes
Slow Cooker Beef Stroganoff
Ingredients
- 2 1/2 lbs Beef stew meat chuck, bottom roast, etc
- 1/2 cup All purpose flour
- 1 tsp Kosher salt
- 3/4 tsp Black pepper
- 16 oz Cremini mushrooms sliced
- 1 cup Onion diced
- 3 cloves Garlic minced
- 2 cup Beef broth low sodium
- 2 tbsp Dijon mustard
- 2 tbsp Worchestershire sauce
- 1/2 cup White wine
- 1 1/2 cup Sour cream
- Parsley chopped, garnish, optional
- 16 oz Egg noodles
Instructions
- Whisk kosher salt, black pepper, and flour together in a large bowl. Add stew meat and coat with flour mixture. Transfer beef, shaking off excess, to the slow cooker. Reserve bowl with excess flour.1/2 cup All purpose flour, 1 tsp Kosher salt, 3/4 tsp Black pepper, 2 1/2 lbs Beef stew meat
- Top the beef with onions and mushrooms.1 cup Onion, 16 oz Cremini mushrooms
- To the bowl with the flour, add white wine, beef stock, garlic, Worcestershire sauce, and Dijon mustard. Whisk well until smooth. Add to the slow cooker.3 cloves Garlic, 2 cup Beef broth, 2 tbsp Dijon mustard, 2 tbsp Worchestershire sauce, 1/2 cup White wine
- Cook on low for 8 hours or until the meat is tender.
- When the stroganoff is done, remove a cup or two of the broth from the slow cooker. Turn off the slow cooker. Add the sour cream to the broth and mix well until combined. Add back to the slow cooker.1 1/2 cup Sour cream
- Next, cook the egg noodles according to the directions. When done, drain and add some oil or butter to the noodles.16 oz Egg noodles
- Serve the beef stroganoff over the noodles. Optionally, garnish with chopped parsley.Parsley