Description

This Slow Cooker Beef Stroganoff is a rich and comforting dish featuring tender cubes of seared beef simmered with mushrooms, onions, and a creamy sour cream sauce. Perfect for an easy yet flavorful dinner, it uses a slow cooker to develop deep, hearty flavors and is served over wide egg noodles for a satisfying meal.

Ingredients

Beef and Seasoning

2 ½ pounds stew meat (cut into 1-inch cubes)
1 teaspoon garlic salt
½ teaspoon black pepper
¼ cup flour

Cooking Fats and Liquids

3-6 tablespoons olive oil
3 tablespoons cold butter (separated)
½ cup white wine (dry white wine)
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

Vegetables and Aromatics

16 oz. button mushrooms (sliced)
1 small yellow onion (diced)
4 cloves garlic (minced)

Thickening Agents and Dairy

¼ cup cornstarch + ¼ cup cold water (for slurry)
1 ½ cups sour cream (not reduced fat)
10.5 oz. cream of mushroom soup (optional)

Serving

1 pound wide homestyle egg noodles

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Instructions

Prepare the Beef: Cut the beef into one-inch cubes and pat completely dry, discarding any large pieces of fat while keeping marbled fat for flavor.
Season and Flour: Season the cubes with garlic salt and black pepper, then sprinkle with flour and toss to coat evenly.
Sear the Meat: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the beef cubes in batches for about 45 seconds per side until browned but not cooked through. Adjust oil and heat as necessary and set browned beef aside.
Sauté Vegetables and Deglaze: Add 1 tablespoon of butter and white wine to the same skillet over medium heat, scraping the bottom to deglaze. Add diced onion and sliced mushrooms and cook for 4 minutes, then add minced garlic and cook for an additional minute. Remove from heat.
Combine Ingredients in Slow Cooker: In the slow cooker, combine beef broth, bouillon, red wine vinegar, Worcestershire sauce, Dijon mustard, seared beef with any juices, and the sautéed mushroom mixture. Stir well.
Slow Cook: Cook on high for 4 to 5 hours or on low for 8 to 9 hours until the beef is tender and flavors melded.
Thicken the Sauce: Mix cornstarch with cold water to make a slurry, then whisk into the slow cooker and increase heat to warm, allowing sauce to thicken.
Add Sour Cream: In a medium bowl, whisk the sour cream with 1 cup of the cooking liquid until smooth. Stir this mixture gently back into the slow cooker.
Add Cream of Mushroom Soup: Stir in the optional cream of mushroom soup to further thicken and enrich the sauce.
Finish with Butter: Turn off heat, then swirl in the remaining 2 tablespoons of cold butter for a silky finish.
Cook and Serve Noodles: Prepare the wide egg noodles according to package instructions, drain, and serve stroganoff over the noodles. Optionally, add noodles directly into the slow cooker, stir, and serve.

Notes

Use dry white wine for best flavor when deglazing; if preferred, substitute with extra beef broth or grape juice mixed with vinegar.
You can prepare the noodles separately or add them to the slow cooker near the end for a one-pot meal.
Cream of mushroom soup is optional but adds more thickness and creaminess.
Do not reduce fat in sour cream for the best texture and flavor in the final sauce.
Patting the beef dry before seasoning helps achieve a better sear.

Prep Time: 20 minutes
Cook Time: 4 hours 15 minutes
Category: Main Dish
Method: Slow Cooker, Searing
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup stroganoff with noodles)
Calories: 480 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 95 mg