Go Back
Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff is a comforting and classic dish made effortlessly in your slow cooker, proving that simple ingredients can create a truly satisfying meal perfect for busy weeknights or relaxed weekends. This recipe redefines convenience without sacrificing flavor, offering a delicious and hearty solution for your dinner dilemma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Finishing Time 30 minutes
Total Time 6 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef sirloin or tenderloin trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 1 pound cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream full-fat recommended
  • 1/4 cup fresh parsley chopped, for garnish
  • Cooked egg noodles for serving

Equipment

  • Skillet
  • Slow Cooker
  • Small Bowl
  • Measuring cup

Method
 

  1. For an extra layer of flavor and to create a beautiful crust on the beef, heat the olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary to avoid overcrowding the pan. Transfer the seared beef to the slow cooker insert. Note: If you’re short on time or prefer to skip this step, you can add the beef directly to the slow cooker. You might notice a slightly less intense beef flavor, but the dish will still be delicious.
    1.5 lbs beef sirloin or tenderloin, 1 tablespoon olive oil
  2. In the same skillet (no need to wash!), add the sliced onion and mushrooms. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Add the minced garlic and dried thyme to the skillet and cook for another minute until fragrant.
    1 large yellow onion, 1 pound cremini mushrooms, 2 cloves garlic, 1 teaspoon dried thyme
  3. Transfer the sautéed onion, mushroom, and garlic mixture to the slow cooker insert with the beef. Sprinkle the salt and pepper over the ingredients in the slow cooker.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. In a small bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. In a separate small bowl, whisk the tablespoon of flour until it forms a smooth paste with a tablespoon or two of the broth mixture (this is a slurry that helps thicken the sauce). Gradually whisk the remaining broth mixture into the flour slurry until well combined and no lumps remain.
    1.5 cups beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon all-purpose flour
  5. Pour the beef broth mixture over the ingredients in the slow cooker. Stir gently to combine everything. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is tender and easily shreds with a fork.
  6. About 30 minutes before serving, remove the lid from the slow cooker. In a small bowl, take about 1/2 cup of the hot liquid from the slow cooker and whisk it into the sour cream. This tempering process prevents the sour cream from curdling.
    1/2 cup sour cream
  7. Gently stir the tempered sour cream mixture back into the slow cooker. Stir the sour cream into the stroganoff. Cover the slow cooker again and cook on HIGH for an additional 20-30 minutes, or until the sauce has thickened beautifully and is heated through. Do not let it boil after adding the sour cream.
    1/2 cup sour cream
  8. Taste and adjust seasoning if needed. Serve the Slow Cooker Creamy Beef Stroganoff hot over your favorite cooked egg noodles. Garnish with fresh chopped parsley for a vibrant finish.
    1/4 cup fresh parsley, Cooked egg noodles

Notes

Properly storing your delicious Slow Cooker Creamy Beef Stroganoff will ensure you can enjoy its comforting flavors for days to come. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on stovetop or microwave.