Slow Cooker Beef Stroganoff

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This is my favorite way to make beef stroganoff in the crock pot! The beef cooks until tender, and the sour cream based sauce is rich and so delicious. Serve with egg noodles to make it a full meal.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: American, European

Servings: people

Calories: 642kcal

Author: Tania

Equipment

6-quart slow cooker

Ingredients

2 ½ pounds sirloin steak cut into cubes or thick slices
Salt and pepper
1 teaspoon garlic powder
Olive oil for searing
1 large yellow onion sliced
¼ cup white wine
5 cloves fresh garlic, minced
2 teaspoons fresh thyme leaves
2-3 cups sliced cremini mushrooms about 8 ounces, to taste
1 cup full-fat sour cream plus more as needed
Chopped Italian parsley fresh
12 ounces egg noodles for serving

Cooking Liquid:

2 ½ cups beef broth plus more as needed
2 teaspoons Better Than Bouillon beef base
2 tablespoons worcestershire sauce
1 tablespoon dijon mustard
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Flour slurry (to be added near the end)

2 tablespoons all-purpose flour
3 tablespoons water or beef broth at room temp

Instructions

Sear beef: Season the sliced beef with ¾ teaspoon salt, ½ tsp black pepper, and 1 teaspoon garlic powder. Heat a few drizzles of olive oil in a large pan over medium-high heat, then sear the beef in batches. Transfer the beef to a 6-quart slow cooker.
Sauté onions and aromatics: In the same pan, heat more oil and saute the onions for 5 minutes, then deglaze the browned bits with wine (or broth). Add the minced garlic and thyme, and cook for another 1 minute. Transfer this to the slow cooker.
Add the cooking liquid: Separately, whisk all the "cooking liquid" ingredients listed above, until evenly combined. Add it into the slow cooker and give everything a quick stir.
Slow cook: Cover and cook for 4 hours on HIGH, or 8 hours on LOW until tender. Either setting works fine.
Thicken and add mushrooms: 30 minutes before the time is up, stir a flour slurry (2 tablespoons flour dissolved with 3 tablespoons water or broth). Then, add the sliced mushrooms. Stir to combine, cover again, and finish cooking for the remaining time.
Cook egg noodles: Meanwhile, cook the egg noodles until al dente and tender. Drain and set aside. We'll add it at the very end.
Temper and add sour cream: Once ready, in a separate bowl, remove about ½ cup of the warm juices from the crockpot and stir it in with the sour cream to temper it. This prevents curdling. Stir it into the beef stroganoff.
Add egg noodles: Add the cooked egg noodles and garnish with chopped parsley. Note that the noodles will help thicken it a little more. Enjoy!

Video

Notes

Sear the beef in batches so it browns instead of steam. This is how you get those browned bits packed with flavor.
How to temper sour cream: In a bowl, slowly whisk warm crockpot broth into sour cream before adding. This prevents curdling and creates a smoother sauce.
How much flour slurry to add: I add 2 tablespoons dissolved with some water. Keep in mind that the sour cream and egg noodles will thicken the sauce further.
Storage: Refrigerate up to 3 or 4 days. Reheat in the microwave oven or in a saucepan with a splash of broth.
Freezing: Freeze the base without sour cream or egg noodles. Thaw in the fridge overnight or reheat straight from frozen in a saucepan. Then add the sour cream and serve.

Substitutions and Variations

Wine: Extra beef broth plus a little splash of balsamic vinegar.
Cuts of beef: Instead of sirloin, you can use cut-up stew beef or a chuck roast that is less marbled to prevent a greasy sauce.
Varieties of mushrooms: Cremini, baby bella or white button.
Sour cream: Cream cheese works as a substitute, but you may need less since it’s thicker. If using cream cheese, there is no need to temper it.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition