Creamy Easy Slow Cooker Beef Stroganoff – Tender, Rich & Comforting Classic Made Effortlessly
Slow Cooker Beef Stroganoff is rich, creamy, and comforting.Tender beef cooks low and slow in a savory mushroom sauce.The slow cooker makes it effortless and flavorful.Finished with sour cream for silky smooth texture.Perfect over egg noodles, rice, or mashed potatoes.A hearty family meal with minimal prep.
Ingredients
- 2 lbs (900g) beef chuck or stew meat
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp cornstarch (optional, for thickening)
- 1 cup sour cream (added at end)
- 12 oz egg noodles (for serving)
Instructions
- Prepare Ingredients: Trim excess fat from beef and cut into bite-sized pieces if needed.
- Layer in Slow Cooker: Add beef, onion, garlic, mushrooms, broth, Worcestershire sauce, mustard, salt, pepper, and paprika.
- Cook: Cover and cook on Low for 6–8 hours or High for 4 hours until beef is tender.
- Thicken Sauce (Optional): Mix cornstarch with 2 tbsp water and stir into slow cooker. Cook additional 15 minutes until thickened.
- Add Sour Cream: Stir in sour cream just before serving for a creamy finish.
- Serve: Spoon over cooked egg noodles and garnish with parsley.
Notes
- Use chuck roast for best tenderness.
- Do not add sour cream at the beginning — it may curdle.
- Slice mushrooms evenly for consistent texture.
- Browning beef first adds deeper flavor (optional).
- Adjust salt after cooking, as broth varies.
- Full-fat sour cream gives richer results.
- Can substitute Greek yogurt for lighter option.
- Store leftovers in fridge up to 4 days.