This easy Slow Cooker Beef Stroganoff has tender chunks of beef and mushrooms in a rich, creamy mustard and paprika sauce. It needs around 15 minutes of preparation, then the slow cooker does the hard work until the beef is melt-in-the-mouth tender. Such a comforting dish - a real winter warmer.
A little bit of prep goes into this dish, and then the slow cooker does all the work. I can get everything cooking earlier in the day and, when everyone is hungry, all I really need to think about is what to serve with it. Mashed potato is always a favourite, but it is just as good with rice, pasta, egg noodles or plenty of green vegetables.
Slow cooker beef stroganoff is also a great way to use a more economical cut of beef. There is no need to buy expensive steak: diced beef, casserole beef or braising steak becomes beautifully tender when cooked slowly.
This recipe provides around 45g of protein per portion, and I have included some easy lighter swaps too.
Recipe update: This recipe was originally published on 7 February 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love This Slow Cooker Beef Stroganoff
- Recipe Overview
- Ingredients and Substitutions
- What is the Best Beef for Slow Cooker Stroganoff?
- Do You Need To Brown The Beef First?
- How To Make Slow Cooker Beef Stroganoff
- How Long Do You Cook Beef Stroganoff in the Slow Cooker?
- How To Stop The Stroganoff Sauce from Splitting
- Why is my Slow Cooker Beef Stroganoff Watery?
- How To Make a Lighter Beef Stroganoff
- What to Serve with Slow Cooker Beef Stroganoff
- Leftovers and Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Beef Recipes
- Recipe
- Feedback
Why You'll Love This Slow Cooker Beef Stroganoff
- An easy family dinner - Once the initial preparation is done, the slow cooker takes care of most of the cooking.
- Uses affordable beef - Diced beef or braising steak is ideal, so there is no need for an expensive cut.
- Rich and creamy - Sour cream is stirred through at the end for a smooth stroganoff sauce.
- Lots of ways to serve it - Try mashed potato, egg noodles, pasta, rice, baked potatoes or vegetables.
- Easy to adapt - You can change the mushrooms, add extra vegetables or make a lighter version.
- Great for leftovers - The stroganoff can be made ahead and freezes well without the side dishes.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 4 hours on HIGH
- Serves: 4
- Best beef: Diced beef, chuck or braising steak
- Texture: Tender beef with a rich and creamy sauce
- Difficulty: Easy
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Diced beef - Standard diced beef is perfect for this recipe. You can also use chuck, casserole beef or braising steak. In the UK, braising steak is the name you are most likely to see; chuck is the common US term.
- Mushrooms - We use white mushrooms, but chestnut mushrooms work particularly well if you want a slightly deeper mushroom flavour. Slice them fairly thickly so they hold their texture.
- Shallots - These add a mild sweetness. A standard brown or white onion works just as well.
- Stock - This forms the base of the stroganoff sauce. Use a good-quality beef stock because you will really taste it after several hours of slow cooking.
- Worcestershire sauce - Adds a savoury depth to the sauce.
- Mustard - We use wholegrain mustard, but Dijon works really well too. English mustard can be used if you like a stronger mustard flavour, although I would use less.
- Paprika - Adds warmth and colour without making the stroganoff spicy.
- Butter - To cook the mushrooms and shallots. You can use oil.
- Garlic - Fresh garlic gives the best flavour, although frozen chopped garlic is a useful shortcut.
- Cornflour - Mixed with a little cold water to make a slurry, this thickens the slow cooker juices into a creamy sauce.
- Sour cream - The ingredient that gives stroganoff its signature tangy, creamy finish. Add it right at the end rather than cooking it for hours.
- Parsley - Optional, but a little fresh parsley brightens up the finished dish.
What is the Best Beef for Slow Cooker Stroganoff?
One of the best things about making beef stroganoff in a slow cooker is that cheaper cuts of beef work better than expensive steak.
Long, slow cooking gives the connective tissue in cuts such as chuck or braising steak time to soften, leaving you with really tender beef.
I usually use ready-diced beef because it saves preparation time, but you can buy braising steak and cut it into chunks yourself.
Other cuts that work well include casserole beef, chuck roast, beef cheeks and boneless beef ribs.
I wouldn't spend extra money on fillet or sirloin for this slow cooker version. Those cuts are better suited to a quick traditional stroganoff where thin strips of beef are cooked very quickly.
Do You Need To Brown The Beef First?
I recommend browning the beef because it gives the finished stroganoff a deeper, richer flavour.
You don't need to cook the beef all the way through. Heat the pan well and brown the outside of the pieces, preferably in batches so the pan doesn't become overcrowded.
If your slow cooker has a searing function, you can do this directly in the slow-cooker pot and save yourself an extra pan.
It is one more step at the start, but once that is done the rest of the cooking is largely hands-off.
How To Make Slow Cooker Beef Stroganoff
Brown the beef
Heat the oil in a large frying pan over a medium-high heat. Add the diced beef and brown it on all sides.
You may need to do this in batches. If you add too much beef to the pan at once it can release water and steam rather than brown.
Transfer the browned beef to the slow cooker.
Cook the mushrooms and shallots
Melt the butter in the same pan. Add the mushrooms and shallots and cook for around 5 minutes, until softened.
Add the garlic towards the end and cook briefly, taking care not to let it burn.
Transfer everything to the slow cooker.
Put into the slow cooker
Add the beef, shallots and mushrooms to a slow cooker pot. Add the Worcestershire sauce, wholegrain mustard, paprika, salt, pepper and beef stock. Stir to combine.
Slow cook until tender: Cook on HIGH for around 4 hours, or until the beef is really tender.
Slow cookers can vary quite a lot, so use the tenderness of the beef as the best guide rather than relying only on the clock.
Thicken the sauce:
Mix the cornflour with a little cold water until smooth.
Stir the slurry into the slow cooker and allow the sauce to thicken.
Add the sour cream: Stir a spoonful or two of the hot sauce into the sour cream first, then gently stir the sour cream mixture back into the stroganoff.
Add it right at the end and avoid vigorous boiling once the sour cream has been added.
Taste and add a little extra salt, pepper or mustard if needed.
Finish with chopped parsley and serve.
How Long Do You Cook Beef Stroganoff in the Slow Cooker?
For this recipe, I cook the beef stroganoff on HIGH for approximately 4 hours.
The important thing is that the beef should be properly tender. Slow cookers vary in temperature, and the exact size of the beef pieces will also make a difference.
If the beef is still firm when you test it, it usually needs more time rather than more liquid.
How To Stop The Stroganoff Sauce from Splitting
The most important thing is to add the sour cream at the end. Dairy is more likely to split if it spends several hours cooking at a high temperature.
I also like to mix a little of the hot stroganoff sauce into the sour cream before stirring it into the slow cooker. This gradually brings the sour cream closer to the temperature of the sauce.
Full-fat sour cream tends to be the most forgiving option.
If you use Greek yogurt or a lower-fat alternative, take extra care. Turn the slow cooker down or off before stirring it through and avoid boiling the sauce afterwards.
Why is my Slow Cooker Beef Stroganoff Watery?
Slow cookers retain moisture, so sauces don't reduce in the same way they would in an uncovered pan.
If your sauce looks too thin at the end, don't panic. Mix the cornflour with cold water to make a smooth slurry and stir it into the hot sauce.
Give it a little time to thicken before adding more. Too much cornflour can make the sauce gloopy and give it a floury taste.
If you prefer an extra-thick sauce, you can also remove the lid for the final part of cooking before adding the sour cream.
How To Make a Lighter Beef Stroganoff
If you want a lighter slow cooker beef stroganoff, you don't have to change the whole recipe.
Choose a leaner piece of diced beef and trim away any large pieces of visible fat.
You can replace the sour cream with reduced-fat crème fraîche or Greek yogurt. Greek yogurt also adds extra protein, although lower-fat dairy is more likely to split, so add it gently with the slow cooker turned down or off.
Adding extra mushrooms is an easy way to bulk the meal out, and you can stir a couple of handfuls of spinach through at the end.
The side dish makes a big difference too. Try brown rice, wholewheat pasta, sweet potato mash, cauliflower rice or extra steamed vegetables.
What to Serve with Slow Cooker Beef Stroganoff
This is one of the reasons I love beef stroganoff as a family dinner: there are so many options.
If different people want different sides, put the stroganoff in the middle of the table and let everyone choose what they want with it.
Mashed potato - Creamy mashed potato is probably our favourite. The mash soaks up all that creamy stroganoff sauce and makes it feel like proper comfort food.
Try it with our best ever creamy mashed potato.
Egg noodles or pasta - Egg noodles are a classic choice for beef stroganoff. Tagliatelle, pappardelle or other wide pasta shapes are good too because the creamy sauce clings to them.
Rice - White rice is an easy option, particularly when I want something I can get onto the table quickly. Brown rice works well too if you prefer it.
Potatoes - As well as mash, try stroganoff with:
- baked potatoes
- baby potatoes
- crushed potatoes
- roast potatoes
Vegetables - For a lighter meal, serve a smaller portion of your chosen carbohydrate with plenty of vegetables. Roasted broccoli, garlic green beans, peas, creamed cabbage, spinach and roasted carrots all work well. You could also serve the stroganoff over cauliflower rice or cauliflower mash.
Bread - A piece of crusty bread is perfect for mopping up any creamy sauce left in the bowl.
Leftovers and Storage
Fridge: Cool the stroganoff and refrigerate it within 1-2 hours. Store in an airtight container for up to 2 days. Keep it separate from pasta, rice or mashed potato so the sauce reheats better.
Freezer: Freeze the stroganoff on its own rather than mixed with pasta, noodles, rice or potatoes. Defrost it in the refrigerator and reheat gently.
Creamy sauces can sometimes separate slightly after freezing. If that happens, gentle stirring as the stroganoff reheats usually brings the sauce back together.
Dannii's Top Tips
- Use diced beef, chuck or braising steak rather than wasting an expensive steak cut on a long slow cook.
- Brown the beef in batches so it sears rather than steams.
- If your slow cooker has a searing function, use it to reduce the washing up.
- Add the paprika with the sauce ingredients rather than at serving.
- Always make the cornflour into a smooth slurry with cold water before adding it.
- Add sour cream at the end and stir gently.
- If using Greek yogurt or reduced-fat crème fraîche, turn the heat down first because lower-fat dairy can split more easily.
- If the sauce is too thin, thicken it gradually rather than adding lots of cornflour at once.
- Cook pasta, noodles and rice separately so leftovers store and reheat better.
- Slow cookers vary, so judge doneness by how tender the beef is as well as by cooking time.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce is too thin | Slow cookers retain a lot of moisture | Stir in the cornflour slurry and cook for a few more minutes until thickened |
| Sauce is too thick | Too much cornflour or it has thickened while standing | Add a splash of beef stock and stir gently |
| Sour cream has split | It was added while the sauce was extremely hot | Reduce the heat first and stir the sour cream in gently |
| Beef is still tough | Slow-cooking beef usually needs longer rather than less time | Continue cooking until the beef is easily pierced with a fork |
| Stroganoff tastes flat | Slow-cooked dishes can need final seasoning | Add a little extra mustard, Worcestershire sauce, salt or pepper to taste |
Frequently Asked Questions
Yes, and slow cooking works particularly well with diced beef or braising steak. The long cooking time gives tougher, cheaper cuts enough time to become tender while the sauce develops plenty of flavour.
This recipe takes around hours on HIGH. On LOW, allow approximately 7-8 hours, although slow cookers vary so use the tenderness of the beef as your main guide.
Absolutely. Diced beef is ideal for this slow cooker version because the long cooking time gives it plenty of time to become tender. Braising steak or chuck are also excellent choices.
You could put the beef straight into the slow cooker, but browning it first adds much more flavour. It only takes a few extra minutes and I think it is worth doing.
Yes. Simply leave them out. You could add a little extra beef or some chopped peppers instead, although the flavour will be slightly different.
Yes, although Greek yogurt is more prone to splitting. Use a thicker yogurt if possible, mix a little hot sauce into it first and stir it in with the heat turned down or off.
Yes. Cook it, cool it quickly and store it in an airtight container in the fridge for up to 2 days. Reheat gently until piping hot.
More Beef Recipes
If you've tried this Beef Stroganoff recipe, let us know how you got on in the comments below.
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Recipe
Easy Slow Cooker Beef Stroganoff
Recipe Video
Ingredients
- 1 tablespoon of Vegetable oil
- 700 g (1 ½ lb) of Beef - diced
- 2 tablespoons of Butter
- 150 g (1 ½ cups) of Mushrooms - white
- 4 Shallots - diced
- 2 Garlic cloves - crushed
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of Wholegrain mustard
- 1 tablespoon of Paprika
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 350 ml (1 ½ cups) of Beef stock
- 1 tablespoon of Cornflour (corn starch)
- 250 ml (1 cup) of Sour cream
- Fresh parsley - to serve
Instructions
- Brown the beef: Heat 1 tablespoon of Vegetable oil in a large frying pan over a medium-high heat. Add 700 g of Beef (diced) and brown it on all sides.
- Transfer the browned beef to the slow cooker.
- Cook the mushrooms and shallots: Melt 2 tablespoons of Butter in the same pan. Add 150 g of Mushrooms and 4 Shallots and cook for around 5 minutes, until softened.
- Add 2 Garlic cloves (crushed) towards the end and cook briefly, taking care not to let it burn.
- Transfer everything to the slow cooker.
- Put into the slow cooker: Add 2 tablespoons of Worcestershire sauce, 2 tablespoons of Wholegrain mustard, 1 tablespoon of Paprika, ¼ teaspoon of Fine sea salt, ½ teaspoon of Ground black pepper and 350 ml of Beef stock. Stir to combine.
- Slow cook until tender: Cook on HIGH for around 4 hours, or until the beef is really tender.
- Thicken the sauce: Mix 1 tablespoon of Cornflour (corn starch) with a little cold water until smooth.Stir the slurry into the slow cooker and allow the sauce to thicken.
- Add the sour cream: Stir a spoonful or two of the hot sauce into 250 ml of Sour cream first, then gently stir the sour cream mixture back into the stroganoff.
- Taste and add a little extra salt, pepper or mustard if needed.
- Finish with chopped Fresh parsley and serve.
Recipe Notes
- Cut the beef into similar-sized pieces so it cooks evenly.
- Use low-salt beef stock, then adjust the seasoning at the end.
- Let the sour cream lose some of its fridge chill before adding it.
- If your slow cooker tends to run hot, start checking the beef around 30 minutes early.
- For extra mushroom texture, sauté a few separately and stir them through just before serving.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Valerie says
I love beef stroganoff. I've never tried making it in a slow cooker, this would be perfect for busy winter weekdays.
Sunrita says
Perfect idea for long busy days. It is so comforting and all you need is seal the juices in. Thanks so much.
Julia says
You can't go wrong with beef stroganoff, right? It's such a tasty dinner!
Genevieve | Fitty Foodlicious says
I love beef stroganoff and this recipe was delicious!
Chris Collins says
This is the perfect dinner! Total comfort food!
Shelley says
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 says
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 says
The beef looks so tender and the flavors are incredible. I can't wait to taste this.
Tara says
What a comforting meal and I love how easily it comes together in the slow cooker!
Beth Sachs says
Beef stroganoff is one of our family favourites. Love that this version is made in the slow cooker.
Alison says
A hearty and comforting meal for the winter! So easy too!!
Matt says
The instructions say nothing about the paprika and garlic on the recipe
Dannii says
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 says
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 says
Slow cooker has been an absolute life saver this winter indeed! Can't wait to cook this stew for my daughter!
saif says
I love Beef Stroganoff. The presentation looks colorful and delicious. Can't wait to make this in my kitchen.
Amanda Wren-Grimwood says
I am always looking for new slow cooker ideas and not had stroganoff for along time. This recipe is next on my list.