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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff with tender beef, mushrooms, and onions in a pale, creamy sour cream sauce. Cook low for 7–8 hours for melt-in-your-mouth texture, then thicken for a rich stroganoff finish over egg noodles.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Russian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat or chuck, cut into 1.5-inch pieces
  • 2 lb beef stew meat or chuck Cut into 1.5-inch pieces.
cremini mushrooms, sliced
  • 2 cup cremini mushrooms Slice.
onion, diced
  • 1 onion Dice.
garlic, minced
  • 4 garlic Minced.
beef broth
  • 2 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
sour cream
  • 1 cup sour cream
cornstarch
  • 2 tbsp cornstarch
egg noodles, cooked, for serving
  • 1 egg noodles Cooked, for serving.
fresh parsley or dill for garnish
  • 1 fresh parsley or dill Chopped for garnish.

Equipment

  • 1 slow cooker

Method
 

Build and cook the beef
  1. Add the beef stew meat or chuck to the slow cooker, spreading it into an even layer. Visual cue: the bottom of the cooker is mostly covered with beef pieces.
  2. Add the cremini mushrooms, diced onion, and minced garlic over the beef. Visual cue: mushrooms and onions form a layer on top of the beef.
  3. Whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Visual cue: the mixture looks smooth and evenly colored.
  4. Pour the soup mixture over the beef and vegetables in the slow cooker. Visual cue: liquid level rises to lightly cover the ingredients.
  5. Cook on low for 7–8 hours until the beef is very tender, or cook on high for 3.5–4 hours if you need it sooner. Visual cue: beef breaks apart easily when prodded.
Thicken and finish
  1. Whisk the cornstarch into the sour cream until smooth. Visual cue: no visible cornstarch clumps remain.
  2. Stir the sour cream mixture into the slow cooker. Visual cue: the sauce turns creamy and slightly lighter in color.
  3. Cook on high for 20–30 minutes until the sauce thickens. Visual cue: the sauce coats a spoon and looks glossy, not watery.
Serve
  1. Serve the stroganoff over cooked egg noodles. Visual cue: noodles are topped with a generous layer of pale, creamy sauce.
  2. Garnish with fresh parsley or dill right before serving. Visual cue: green flecks sit on top of the sauce.

Notes

For the creamiest texture, whisk sour cream and cornstarch thoroughly before adding so it blends in quickly. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently to avoid curdling. Freezing: yes, but sauce texture may be slightly softer after thawing. Dietary swap: use low-sodium beef broth and season with salt gradually to control sodium.