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Slow Cooker Beef Stroganoff

Slow cooker beef stroganoff with tender beef and a creamy sour cream sauce made from a savory mushroom base. Cook low for 7–8 hours for fall-apart texture, then thicken until glossy and spoon-coating over egg noodles.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Russian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2 lb beef stew meat or chuck Cut into 1.5-inch pieces.
  • 2 cup cremini mushrooms Sliced.
  • 1 onion Large, diced.
  • 4 clove garlic Minced.
Sauce base
  • 2 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy thickener
  • 1 cup sour cream
  • 2 tbsp cornstarch
To serve
  • 1 egg noodles, cooked Cooked egg noodles for serving.
  • 1 fresh parsley or dill For garnish.

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker base
  1. Place the beef stew meat or chuck into the slow cooker.
  2. Add the sliced cremini mushrooms, diced onion, and minced garlic to the slow cooker.
  3. Whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  4. Pour the broth-and-soup mixture over the beef and vegetables so everything is coated.
Slow cook until tender
  1. Cook on low for 7–8 hours, or on high for 3.5–4 hours, until the beef is very tender.
Thicken with sour cream slurry
  1. Whisk the cornstarch into the sour cream until fully combined.
  2. Stir the sour cream mixture into the slow cooker.
  3. Cook on high for 20–30 minutes until the sauce thickens and turns creamy.
Serve
  1. Serve the stroganoff over cooked egg noodles and garnish with fresh parsley or dill.

Notes

For the silkiest texture, make sure the sour cream and cornstarch are whisked until no lumps remain before adding to the hot slow cooker. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently on the stovetop or microwave, stirring once. Freezing is not recommended because sour cream sauces can break after thawing. Dietary swap: use gluten-free egg noodles if you need a gluten-free version (all other ingredients can remain the same).