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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

This Slow Cooker Beef Stroganoff is rich, creamy, and full of comforting flavors. Tender beef simmered in a flavorful sauce with mushrooms, onions, and sour cream makes this dish perfect for a cozy dinner. Whether you're looking for homemade recipes, easy dinner recipes, or high-protein recipes for dinner, this slow-cooked classic will be a hit. #
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Cuisine Russian
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • For the Beef Stroganoff:
  • 2 ½ pounds stew meat cut into 1-inch cubes
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¼ cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter separated
  • ½ cup white wine see notes
  • 16 oz. button mushrooms sliced
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 teaspoon Better Than Bouillon or 1 beef bouillon cube
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • To Thicken the Sauce:
  • ¼ cup cornstarch + ¼ cup cold water
  • For Creaminess:
  • 1 ½ cups sour cream not reduced fat
  • 10.5 oz. cream of mushroom soup optional
  • For Serving:
  • 1 pound wide homestyle egg noodles

Instructions
 

  • Prepare the Beef:
  • Season the beef with garlic salt and black pepper. Toss with flour until evenly coated.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Sear the beef in batches until browned on all sides (about 2-3 minutes per side). Transfer to the slow cooker.
  • Sauté the Vegetables:
  • In the same skillet, add another tablespoon of butter and sauté the onions and mushrooms until soft.
  • Stir in the garlic and cook for another 30 seconds. Transfer to the slow cooker.
  • Deglaze the Pan:
  • Pour white wine into the skillet, scraping up any browned bits. Let it simmer for 1-2 minutes.
  • Add this mixture to the slow cooker along with beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard.
  • Slow Cook:
  • Cook on LOW for 6-8 hours or HIGH for 4 hours, until the beef is fork-tender.
  • Thicken the Sauce:
  • In a small bowl, whisk together cornstarch and cold water. Stir into the slow cooker.
  • Let cook for an additional 20-30 minutes until thickened.
  • Finish the Dish:
  • Stir in sour cream and cream of mushroom soup (if using).
  • Cook for another 10 minutes until well combined.
  • Serve & Enjoy:
  • Cook the egg noodles according to package instructions.
  • Serve the stroganoff over the noodles and enjoy!

Notes

  • White Wine Substitute: If you don’t want to use wine, substitute with extra beef broth.
  • For Extra Flavor: Add a splash of heavy cream for an even richer sauce.
  • Make It Gluten-Free: Use gluten-free flour and cornstarch instead of regular flour. Serve over gluten-free pasta.
Keyword beef stroganoff, slow cooker recipes, high protein dinner, homemade recipes, easy dinner recipes