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Slow Cooker Beef Stroganoff Recipe

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3.8 from 13 reviews

This Slow Cooker Beef Stroganoff is a comforting, hearty dish made with tender chunks of beef chuck, sautéed onions, mushrooms, and a creamy sour cream sauce. Perfect for busy days, it uses a slow cooker to develop rich flavors and melt-in-your-mouth beef. Served over egg noodles, it’s a classic Russian-inspired meal that’s easy to prepare and a guaranteed crowd-pleaser.

Ingredients

Beef and Seasoning

  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 2 ½ teaspoons kosher salt (divided)
  • Freshly ground black pepper, to taste
  • 2 pounds beef chuck roast, well trimmed and cut into chunks

Vegetables and Sauces

  • Olive oil spray
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 pound mushrooms, sliced
  • 1 teaspoon sweet paprika
  • 1 cup beef broth (preferably low sodium)
  • 1 teaspoon Worcestershire sauce (gluten-free if needed)
  • ¾ cup sour cream

Pasta

  • 1 pound egg noodles

Instructions

  1. Season the Beef: In a bowl, season the beef chunks with 1 ½ teaspoons of kosher salt, freshly ground black pepper, and all-purpose flour. Toss well until the beef is evenly coated.
  2. Sauté Onions: Heat a large skillet over medium heat. Add 1 teaspoon of olive oil and the chopped onions. Sauté for 5 to 7 minutes until softened and translucent. Transfer the onions to the slow cooker and wipe the skillet clean.
  3. Brown the Beef: Increase the skillet heat to medium-high and spray generously with olive oil spray. Brown the beef pieces in batches, cooking each side for about 2 to 3 minutes until nicely seared. Transfer the browned beef to the slow cooker.
  4. Add Seasonings and Mushrooms: To the slow cooker, add the sweet paprika, beef broth, remaining 1 teaspoon of kosher salt, and Worcestershire sauce. Stir to combine; the mixture will appear dry but will release juices during cooking. Layer the sliced mushrooms on top and gently stir just once.
  5. Slow Cook: Cover the slow cooker and cook on HIGH for 5 hours or on LOW for 8 to 10 hours, until the beef is very tender and flavors have melded beautifully.
  6. Add Sour Cream: About 30 minutes before serving, stir in the sour cream thoroughly until the sauce is creamy and well mixed.
  7. Cook Noodles: Meanwhile, cook the egg noodles according to the package instructions. Drain well.
  8. Serve: Serve the beef stroganoff over the cooked egg noodles or fold the noodles into the slow cooker before serving for a homestyle presentation.

Notes

  • For gluten-free preparation, use gluten-free flour and ensure Worcestershire sauce is gluten-free.
  • Low sodium beef broth is recommended to control saltiness but adjust seasoning to taste.
  • If preferred, use Greek yogurt in place of sour cream for a lighter option, but add it at the end and avoid boiling to prevent curdling.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
  • You can substitute egg noodles with gluten-free pasta or wide rice noodles if desired.

Find it online: https://marthatasty.com/slow-cooker-beef-stroganoff-recipe/