I have SO many things to say about this creamy, dreamy slow cooker beef stroganoff recipe that I hardly know where to start!
Right off the bat I will address the fact that it doesn’t include one classic stroganoff ingredient, and that is mushrooms. I’m sorry mushrooms…I want to like you, but I just don’t. If you do though, I have info below on how to add them in.
The next thing I want to mention is that this is not only an easy way to make this classic dish, it’s also easier on your grocery bill. Traditional beef stroganoff is usually made with sirloin or even tenderloin steak.
This slow cooker version uses the less expensive beef chuck steak (the same kind you use for beef stew), because the loooooooooong cooking time gives a tender consistency to the beef.
This is a rich dish, so offer some lighter veggies on the side – carrots, green beans and spinach are all great choices.
And most importantly, this delectable slow cooker supper is melt in your mouth delicious, with those tender chunks of beef in a dreamy sour cream and cream cheese sauce, tucked into a bed of soft egg noodles.
Have I tempted you enough yet? Let’s make it!
ingredients you need
here’s how to make this recips
STEP 1: Heat a tablespoon olive oil in a nice large skillet. Cut your beef into bite sized chunks, season it up with a little beef with salt and pepper and brown it in the skillet (you will probably need to do this in batches). Add the beef to your slow cooker.
STEP 2: Put 2 tablespoons of tomato paste, 2 peeled and chopped cloves of garlic, a peeled and chopped sweet onion, a tablespoon each of grainy mustard and Worcestershire sauce and 1 ½ cups of the chicken broth into your slow cooker and cook on low for 8 hours until the beef is tender. No taking the lid off!
STEP 3: When you are ready for dinner, combine 4 tablespoons of cornstarch with a ½ cup of broth. Pour into the slow cooker, give it all a good stir, turn the heat to high, cover it up and let it cook for 20 minutes so the liquid has a chance to thicken.
STEP 4: Meantime, cook 12 ounces of wide egg noodles according to package directions and drain.
STEP 5: Take the lid off of the slow cooker and stir in 4 ounces of sour cream and 2 ounces of room temperature cream cheese until the sauce is nice and smooth. Add the cooked noodles and stir again. Taste and season with salt and pepper as needed.
STEP 6: Divide among bowls, sprinkle with parsley and serve!
Doesn’t that just look like a big comforting hug in beef stroganoff form?
Recipe FAQs
If you want to make this dish even easier, you can definitely pop the beef in the slow cooker without searing it. The sear gives the beef a little extra pop of flavor, but I promise it will still be melt in your mouth delicious even without the sear.
And I support your right to like mushrooms! If you are using fresh mushrooms, slice up about 8 ounces and sear them along with the beef and add them in with the other ingredients. If you are using canned mushrooms, add them when you add the noodles.
I know, it is SO TEMPTING. But slow cookers work by cooking things at a super low temperature for a long time, and even taking the lid off for a few seconds can lower that already low temperature quickly, and it takes a while to build back up. My slow cooker has a glass lid, so I content myself with just peeking through the glass!
Pop your question in the comments section below and I promise to answer pronto!
I don’t like to play favorites with my kitchen appliances, but I gotta say that with recipes like this one, my slow cooker has my whole heart!
Slow Cooker Beef Stroganoff
This fix it and forget it recipe for creamy slow cooker beef stroganoff is an easier and more economical version of this classic dish, with all the same flavor!
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Russian
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck steak, cut into cubes
- Sea salt and pepper
- 2 tablespoons tomato paste
- 2 cloves chopped garlic
- 1 sweet onion, peeled and diced
- 1 tablespoon grainy mustard
- 1 tablespoon Worcestershire sauce
- 2 cups chicken broth
- 4 ounces sour cream
- 2 ounces cream cheese cut into small cubes, room temperature
- 4 tablespoons cornstarch
- 12 ounces wide egg noodles
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Add the beef to your slow cooker.
- Place beef, tomato paste, garlic, onion, mustard, Worcestershire sauce and 1 ½ cups of the chicken broth into your slow cooker and cook on low for 8 hours until the beef is tender. No taking the lid off!
- When you are ready for dinner, combine the cornstarch with the remaining ½ cup of broth. Pour into the slow cooker, give it all a good stir, turn the heat to high, cover it up and let it cook for 20 minutes so the liquid has a chance to thicken.
- Meantime, cook the egg noodles according to package directions and drain.
- Take the lid off of the slow cooker and stir in the sour cream and cream cheese until the sauce is nice and smooth. Add the cooked noodles and stir again. Taste and season with salt and pepper as needed.
- Divide among bowls, sprinkle with parsley and serve!
OTHER STROGANOFF RECIPES WE LOVE!
Jeanie says
Just saved to my recipe file. I like mushrooms, but, the love of my life doesn’t. Can’t wait to make this version for him. I know it will be a 5 star winner!
Thanks Jeannie! I’d love to know how it comes out for you when you make it. Happy Wednesday! :)
Heidi says
Can’t wait to try this! Have always used a sauce packet to make this since every other recipe uses mushrooms which none of us like!
Hurray! There definitely needs to be an alternative for us mushroom dis-likers out there – hope you love this as much as we do!