Beef Stroganoff
235
18
1.30k
This beef stroganoff is the kind of slow-cooker comfort food I make when I want a cozy, no-fuss dinner that still tastes like I spent hours in the kitchen. Tender slices of sirloin, earthy mushrooms, and a tangy sour cream finish come together in a rich, noodle-friendly sauce. It’s ideal for weeknights, casual family meals, and days when you want dinner ready with minimal babysitting.
If you want a slightly different version to compare or speed up prep, try this quick variant I like: Beef Stroganoff (quick).
Why you’ll love this dish
This slow-cooker beef stroganoff gives you deep, developed flavor with almost no hands-on time. Benefits at a glance:
- Effortless: Toss everything in the crock pot in the morning and dinner is done by evening.
- Budget-friendly: Sirloin is economical when sliced thin; mushrooms and onions stretch the protein.
- Crowd-pleaser: Creamy, savory sauce that kids and adults both enjoy.
- Versatile: Serve over egg noodles, mashed potatoes, or rice depending on what you have.
"Comfort food that’s actually easy — the beef was melt-in-your-mouth and the sauce felt homemade." — a family dinner regular
Step-by-step overview
- Slice sirloin thin and chop aromatics.
- Combine beef, onions, garlic, mushrooms, soup, broth, Worcestershire, salt, and pepper in the slow cooker.
- Cook low for 6–8 hours (or high for 3–4) until beef is tender.
- Stir in sour cream about 30 minutes before serving to finish the sauce.
- Serve over cooked egg noodles and garnish with parsley.
This quick roadmap helps you know what to expect before you pull out ingredients. For a more traditional stovetop-to-oven take, see this other version.
What you’ll need
- 1 lb beef sirloin, thinly sliced (slice against the grain for the most tender bites)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white)
- 1 cup homemade condensed cream of mushroom soup (or store-bought)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1 cup sour cream
- Cooked egg noodles, for serving
- Chopped fresh parsley, for garnish
Notes and substitutions:
- Swap Greek yogurt (full-fat) for sour cream if you prefer a tangier, slightly lighter finish — add off heat to avoid thinning.
- If you don’t have condensed cream of mushroom soup, mix 1 cup milk + 2 tbsp flour with sautéed mushrooms and a splash of bouillon to mimic the texture.
- Want vegetarian? Use beef-flavored broth alternative and replace sirloin with hearty mushrooms or seitan.
Step-by-step instructions
- Place the thinly sliced sirloin, chopped onion, minced garlic, and sliced mushrooms into your slow cooker.
- Pour in the cream of mushroom soup and beef broth. Add the Worcestershire, then season with a little salt and several grinds of black pepper.
- Stir everything once to combine and distribute ingredients evenly.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The beef should be fork-tender.
- About 30 minutes before serving, turn the slow cooker to low. Stir in the sour cream until smooth and integrated. Taste and adjust salt/pepper.
- Serve the stroganoff spooned over hot egg noodles. Sprinkle chopped parsley on top for color and freshness.
Quick tips during these steps: sear the beef in a hot pan for 1–2 minutes per side before adding to the crock pot for extra browning and depth. It’s optional but worth the effort for a bolder flavor.
Best ways to enjoy it
- Classic: Ladle over buttered egg noodles and top with parsley.
- Swap-in starches: Mashed potatoes, wide rice noodles, or roasted cauliflower for low-carb.
- Add a green: Serve with steamed green beans, a crisp salad, or sautéed spinach to cut the richness.
- Presentation: Pile noodles on a warm plate, spoon stroganoff in the center, and finish with a swirl of sour cream and parsley for a restaurant-style look.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freeze: Freeze in portions for up to 3 months. Use freezer-safe containers and leave a little headroom.
- Reheat: Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, stirring frequently until steaming and registering 165°F (74°C). If the sauce has separated slightly, whisk in a splash of broth and a spoonful of sour cream off-heat to re-emulsify.
- Food safety: Don’t leave cooked stroganoff at room temperature more than 2 hours. Cool quickly for storage by dividing into shallow containers.
Pro chef tips
- Slice beef very thin against the grain for tenderness; partially freeze the sirloin for 20 minutes to make slicing easier.
- For deeper flavor, brown the beef and sauté mushrooms/onions before slow-cooking. Deglaze the pan with a splash of broth to capture fond.
- To prevent sour cream from curdling: warm it slightly and stir it in near the end of cooking, or temper it by whisking with a few tablespoons of hot sauce from the cooker before adding.
- If sauce is too thin after adding sour cream, thicken with a slurry of 1 tsp cornstarch + 1 tbsp cold water, stirred in and cooked for 10–15 minutes.
- For a smoother, richer sauce, use full-fat sour cream.
If you want a cream-of-mushroom shortcut or another classic riff, check this classic stroganoff write-up.
Creative twists
- Mushroom-forward: Double the mushrooms and skip the meat for a savory vegetarian stroganoff.
- Wine lift: Add 1/2 cup dry white wine or red wine with the broth for extra complexity.
- Spicy: Stir in a teaspoon of Dijon mustard and a pinch of smoked paprika or cayenne.
- Dairy-free: Use coconut cream or a plant-based sour cream alternative and a dairy-free condensed mushroom soup.
- Slow-cooker beef bourguignon-style: Add carrots and a splash of red wine for a more rustic, stew-like version.
Common questions
Q: Can I use a different cut of beef?
A: Yes. Top round, flank steak, or chuck work well when sliced thinly. Chuck becomes very tender in slow cookers but may be fattier. Always slice against the grain.
Q: Can I add the sour cream earlier?
A: It’s best to add sour cream near the end to avoid curdling. If you must add it earlier, stir in off-heat or use full-fat sour cream and keep the temperature low.
Q: How long does this take total?
A: Hands-on time is about 15–20 minutes. Slow-cooker time is 6–8 hours on low or 3–4 hours on high. Factor in noodle cooking time (10–12 minutes).
Q: Is it safe to freeze stroganoff with sour cream in it?
A: You can freeze it, but texture may change slightly. Reheat slowly and whisk in a bit of fresh sour cream if the sauce looks separated.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer uncovered for 15–20 minutes or thicken with a cornstarch slurry. Too thick — thin with extra broth or a splash of milk.
Conclusion
If you want a visual walkthrough, watch the Beef Stroganoff Recipe (VIDEO) – Natasha’s Kitchen to see technique for slicing and finishing the sauce. For another highly rated, detailed version with user reviews and variations, consult Beef Stroganoff Recipe on Allrecipes.
Beef Stroganoff
Ingredients
Method
- Place the thinly sliced sirloin, chopped onion, minced garlic, and sliced mushrooms into your slow cooker.
- Pour in the cream of mushroom soup and beef broth. Add the Worcestershire, then season with a little salt and several grinds of black pepper.
- Stir everything once to combine and distribute ingredients evenly.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The beef should be fork-tender.
- About 30 minutes before serving, turn the slow cooker to low. Stir in the sour cream until smooth and integrated. Taste and adjust salt/pepper.
- Serve the stroganoff spooned over hot egg noodles. Sprinkle chopped parsley on top for color and freshness.
