Stroganoff is classic comfort food and this slow cooked beef and mushroom version is creamy and delicious. Melt in your mouth tender chunks of beef in a creamy sauce that tastes far more indulgent than it actually is. Slow Cooker Beef Stroganoff takes very little prep, for an easy weeknight meal that is easy to adapt.
Slow cooked meat in a creamy sauce - it doesn't get much more comforting than that. Chunks of beef that just fall apart as you cut in to them in a rich indulgent sauce. It is a classic comfort dish that the whole family will love, and easy to adapt to add extra vegetables.
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Why should you try it?
- Classic comfort food
- Very little prep
- Easy to adapt
- A family favourite
What you will need
- Diced beef - We used standard diced beef, however you could use chuck beef (braising steak in the UK), beef cheeks or boneless beef ribs.
- Mushrooms - We used standard white mushrooms, but any will work well.
- Shallots - Adds a little sweetness to the dish. A standard onion can be used instead.
- Stock - To make the sauce. We used beef stock.
- Butter - To cook the mushrooms and shallots. You can use oil.
- Garlic, Worcestershire sauce & mustard - Adds flavour to the sauce. We used wholegrain mustard, but Dijon or even English mustard could be used.
- Cornflour - Used to make a slurry to thicken the sauce.
- Sour cream - Makes the sauce nice and creamy. Double cream can be used or even yogurt, but this might split.
Step by step
One: Heat the oil in a pan over a medium heat. Cook the beef chunks until browned all over. Remove form the pan and set aside.
Two: Melt the butter in the pan and cook the mushrooms and shallots until softened, about 5 minutes.
Three: Add the beef, shallots and mushrooms to a slow cooker pot. Add the Worcestershire sauce, mustard and season with salt and pepper. Pour in just enough stock to cover the meat. Cook on high for 5 hours.
Four: When cooked, add a cornflour slurry and the sour cream to thicken the sauce. Serve with potatoes, pasta or rice.
What beef to use?
The great thing about slow cooked beef dishes is that you can use a cheaper cut of beef, because cooking it low and slow makes it just fall apart. More expensive cuts of beef are just totally wasted in this dish.
We used standard diced beef, however you could use chuck beef (braising steak in the UK), beef cheeks or boneless beef ribs. If you are making a more traditional stroganoff, that is cooked on the stove, then you would use more expensive steak cuts like sirloin or fillet.
Stroganoff sauce
There is plenty of flavour from the beef, but the creamy sauce is what makes it really hearty and comforting. Luckily, the sauce is super easy to make. It is made up of beef stock, wholegrain mustard (although you could use Dijon if you don't have wholegrain), Worcestershire sauce and paprika, and then some sour cream stirred in at the end.
What else can you add?
Whilst traditional stroganoff wouldn't have mushrooms and onion in it, it bulks it out for you don't need to add quite so much beef and of course it has nutritional benefits too.
We are big fans of finding any ways to add extra greens to our meals too, so why not stir in a few handfuls of spinach at the same time as the sour cream?
How to make it lighter
There are a few ways that you can make this recipe a little lighter:
- You can opt for a lean cut of beef and then chop off any visible extra fat.
- Swap the sour cream for Greek yogurt or a reduced fat creme fraiche. Greek yogurt is high in protein too, which is an added bonus.
- Opt to serve it with something more nutrient dense. Swap white rice for brown, use wholewheat pasta or swap regular mashed potato for mashed sweet potatoes.
What to serve it with
We served ours on mashed potato. Not sure how to make it? Try our Best Ever Creamy Mashed Potato. You could also serve it on rice or pasta (go for wide noodle type pasta, so the sauce clings to it better).
If you want a lower carb option, you could serve it with Cauliflower Rice.
FAQs
Leftovers of this will keep in the fridge for up to 2 days. Make sure it has cooled completely and then put in to an air tight container in the fridge. To reheat, you can either microwave or heat through on the stove.
You can also freeze it for up to 3 months. Store the stroganoff without any sides though for best results.
Extra tips
- You can make this lighter by stirring in Greek yogurt instead of sour cream, however this a risk of it splitting.
- Make sure you add the sour cream at the end, to avoid it splitting.
- You can swap wholegrain mustard for Dijon if that's all you have.
- You could swap some of the stock for white wine if you like.
- You can make this with ground beef instead. Fry it in a pan with a little oil and then drain off any excess and add to the slow cooker at the same time you would the diced beef.
- We added parsley at the end, however you can swap that for chives.
- Rather than serving it on mash or rice, you could add chunks of potato to the slow cooker and cook it all together.
- If you sauce is too thin, add a little more cornflour. You don't want to add too much though, as it will taste floury.
- Don't stir it too aggressively when you add the sour cream, as the beef might fall apart too much.
More beef recipes
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Recipe
Slow Cooker Beef Stroganoff
Ingredients
- 700 g diced beef
- 1 tablespoon vegetable oil
- 2 garlic cloves crushed
- 4 shallots diced
- 1 Pinch sea salt and black pepper
- 350 ml beef stock
- 2 tablespoon Worcestershire sauce
- 2 tablespoon wholegrain mustard
- 25 g butter
- 150 g white mushrooms
- 1 tablespoon paprika
- 1 tablespoon cornflour
- 250 ml sour cream
- Fresh parsley to serve
Instructions
- Heat the oil in a pan over a medium heat. Cook the beef chunks until browned all over. Remove form the pan and set aside.
- Melt the butter in the pan and cook the mushrooms and shallots until softened, about 5 minutes.
- Add the beef, garlic and mushrooms to a slow cooker pot. Add the Worcestershire sauce, mustard and season with salt and pepper. Pour in just enough stock to cover the meat. Cook on high for 5 hours.
- When cooked, add a cornflour slurry and the sour cream to thicken the sauce. Sprinkle paprika on top (optional). Serve with potatoes, pasta or rice.
Notes
- You can make this lighter by stirring in Greek yogurt instead of sour cream, however this a risk of it splitting.
- Make sure you add the sour cream at the end, to avoid it splitting.
- You can swap wholegrain mustard for Dijon if that's all you have.
- You could swap some of the stock for white wine if you like.
- You can make this with ground beef instead. Fry it in a pan with a little oil and then drain off any excess and add to the slow cooker at the same time you would the diced beef.
- We added parsley at the end, however you can swap that for chives.
- Rather than serving it on mash or rice, you could add chunks of potato to the slow cooker and cook it all together.
- If you sauce is too thin, add a little more cornflour. You don't want to add too much though, as it will taste floury.
- Don't stir it too aggressively when you add the sour cream, as the beef might fall apart too much.
Rebecca
All your slow cooker recipes are great! In the ingredients you mention onions & in the instructions shallots .. I'm going to stick with onions & see how I get on!
Dannii
Sorry, they are shallots (as seen in the ingredients photo). But onions will work just fine too :) Enjoy!
Valerie
I love beef stroganoff. I've never tried making it in a slow cooker, this would be perfect for busy winter weekdays.
Sunrita
Perfect idea for long busy days. It is so comforting and all you need is seal the juices in. Thanks so much.
Julia
You can't go wrong with beef stroganoff, right? It's such a tasty dinner!
Claudia Lamascolo
This is one thing I have never made and now after seeing how delicious it looks I must try it!
Genevieve | Fitty Foodlicious
I love beef stroganoff and this recipe looks delicious!
Chris Collins
This is the perfect dinner! Total comfort food!
Shelley
Beef stroganoff is such wonderful comfort food, but I rarely make it since it isn't very healthy. I totally appreciated your wonderful suggestions for how to make it a bit healthier ... a comfort food meal I can feel so much better about serving! And totally perfect for all these super-cold Ohio nights we've been having! Thank you!
Lisa | Garlic & Zest
My mouth is watering just looking at this yummy beef stroganoff. I haven't made this for years, but your recipe looks so easy, I'm going to make it for my husband this week. He'll be thrilled.
Andrea Metlika
The beef looks so tender and the flavors are incredible. I can't wait to taste this.
Tara
What a comforting meal and I love how easily it comes together in the slow cooker! Looks amazing with that sprinkling of paprika on top.
Beth Sachs
Beef stroganoff is one of our family favourites. Love that this version is made in the slow cooker.
Bintu | Budget Delicious
I love how little prep this needs and that it can be popped into the slow cooker to cook away. I love a beef stroganoff and this one sounds delicious!
Alison
A hearty and comforting meal for the winter! So easy too!!
Matt
The instructions say nothing about the paprika and garlic on the recipe
Dannii
Sorry, garlic should be in step 3 but we wrote shallots again by mistake. Paprika isn't actually in the recipe, it's just a serving suggestion to sprinkle on at the end.
Heidy
I love a good Slow Cooker recipe, and this Slow Cooker Beef Stroganoff recipe looks like it's right up my alley. Have to pick up a few ingredients, and this recipe is happening.
Tania | Fit Foodie Nutter
Slow cooker has been an absolute life saver this winter indeed! Can't wait to cook this stew for my daughter!
saif
I love Beef Stroganoff. The presentation looks colorful and delicious. Can't wait to make this in my kitchen.
Claudia Lamascolo
I just need to get some cornflour and off to the market I go I am trying this today it sounds fabulous!
Amanda Wren-Grimwood
I am always looking for new slow cooker ideas and not had stroganoff for along time. This recipe is next on my list.