Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender, seared beef cubes simmered with mushrooms, onions, and a rich sour cream-infused sauce. Perfect for an easy, hands-off meal, it’s deliciously served over wide homestyle egg noodles, combining classic flavors and a creamy texture that’s ideal for family dinners or gatherings.

Ingredients

Meat 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
4 cups beef broth

Vegetables and Aromatics

16 oz button mushrooms, sliced
1 small yellow onion, diced
4 cloves garlic, minced

Flavorings

1 teaspoon Better Than Bouillon (or 1 beef bouillon cube)
2 tablespoons red vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard

Thickening and Finishing Ingredients

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

Pasta

1 pound wide homestyle egg noodles

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Instructions

Prepare the Beef: Cut the stew meat into one-inch cubes and pat them completely dry to ensure proper searing. Remove any large pieces of fat, but keep marbled fat within the meat for flavor.
Season and Coat: Season the beef cubes evenly with garlic salt and pepper, then sprinkle with flour and toss to coat thoroughly. This helps in browning and thickening the sauce later.
Sear the Beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the meat in batches for about 45 seconds per side until browned but not fully cooked through. Use tongs to remove beef pieces and set them aside. Add more olive oil as needed for subsequent batches, lowering the heat slightly if the pan gets too hot.
Sauté Vegetables and Deglaze: Add 1 tablespoon of butter and the white to the skillet over medium heat. Use a silicone spatula to scrape and deglaze the pan, loosening browned bits. Add diced onions and sliced mushrooms and cook for 4 minutes until softened. Stir in minced garlic and cook for an additional minute. Remove from heat.
Combine Ingredients in Slow Cooker: Pour the beef broth, bouillon, red vinegar, Worcestershire sauce, and Dijon mustard into the slow cooker and stir to combine. Add the seared beef along with any juices collected on the plate. Also add the sautéed onions, mushrooms, and garlic mixture.
Slow Cook: Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours, until the beef is tender.
Thicken the Sauce: Mix cornstarch with cold water until smooth. Whisk this slurry into the slow cooker and switch to the warm setting to allow the sauce to thicken.
Prepare Sour Cream Mixture: In a medium bowl, whisk the sour cream together with 1 cup of hot liquid from the slow cooker until smooth and creamy.
Incorporate Sour Cream: Stir the sour cream mixture gently into the slow cooker. If using, add the cream of mushroom soup now and stir to combine for extra thickness and flavor.
Finish with Butter: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter to achieve a smooth, velvety sauce finish.
Cook Noodles: Prepare wide homestyle egg noodles according to package directions, drain, and serve stroganoff sauce over the noodles. Alternatively, add the cooked and drained noodles directly into the slow cooker, stir to combine, and serve immediately.

Notes

For the white, use a dry variety like Sauvignon Blanc or Pinot Grigio to complement the savory flavors.
Using full-fat sour cream ensures a creamy, rich sauce without curdling.
The cream of mushroom soup is optional but adds extra thickness and depth; homemade mushroom soup can be used for enhanced flavor.
Make sure to sear the beef well to develop flavor and texture before slow cooking.
If adding noodles directly to the slow cooker, add them towards the end to prevent overcooking and sticking.

Prep Time: 30 minutes
Cook Time: 4 hours 15 minutes
Category: Main Course
Method: Slow Cooking, Searing
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1 cup stroganoff with noodles)
Calories: 420 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg