Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff

Hearty and comforting, Beef Stroganoff becomes disintegratingly tender after a few hours in the slow cooker. Perfect for a busy day when you don’t have time to cook dinner. Serve it over egg noodles!

Beef Stroganoff is a very grown-up sounding dish, isn’t it? To think that as a teenager I really wanted to grow up to conquer the world! Now I’m grateful to be able to take a nap on the weekend—being an adult comes with so many responsibilities.

A slow cooker meal for busy weeks

I dream of this beef stroganoff when I’m not at home. I just prep the ingredients and throw them in the slow cooker before doing my crazy shot of the house. Walking through the front door hours later, I’m greeted by its hearty, inviting aroma.

The best meat for slow cooker stroganoff

One of the things I love about this particular recipe is how it’s used bottom round roast – a particularly meaty cut of beef. You can also use chuck or chuck roasts, but you definitely want something that has the connective tissue typical of these types of cuts. The connective tissue is the key to tender meat bites – it breaks down over long, even cooking in the slow cooker and helps the meat become tender.

TOP! Don’t skip the step of searing the meat before cooking. This browns the meat and gives the finished dish a rich, caramelized flavor.

Store and freeze stroganoff

More slow cooker dishes to try

  • Slow Cooker Guinness Beef Stew
  • Slow Cooker Chicken and Rice Casserole
  • Slow Cooker Moroccan Chicken
  • Slow cooker chickpea curry with sweet potatoes and peppers
  • Stuffed Peppers with Cajun Seasoning in the Slow Cooker

Slow cooker beef stroganoff

preparation time
20 minutes

total time
20 minutes

up to 8 servings


For Stroganoff:

  • 1 1/2 lb lower round roast fry frycut into 2 inch pieces

  • 2 teaspoon Salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 3 tablespoon all purpose flour

  • 2 tablespoon vegetable oil

  • 3 cloves garliccrushed

  • 1 Middle White Onionrolled

  • 8th ounces Cremini mushroomscut

  • 3 cups beef broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcester sauce

  • 1 Bay leaf


  • 12 ounces egg noodles

  • 1 1/2 cups sour cream

  • 1 Cup beef broth (optional if required)

  • 1 tablespoon fresh dillchopped

  • 1 tablespoon fresh parsley, chopped


  1. Season Meat:

    In a medium bowl, season the beef with salt, pepper, and garlic powder. Let the meat rest for a few minutes to allow the spices to absorb while you prepare the remaining ingredients.

  2. sear meat:

    In a Dutch oven or heavy-bottomed saucepan, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Dredge the beef in the flour to completely coat it.

    Once your oil is hot and you can see ripples on its surface, add half the beef to the pot. Keep the pot on medium-high to sear properly – you may want to open a window or turn on your stove vent as this can smoke!

    Sear the beef for 2 to 3 minutes, or until the beef pulls away easily from the pan and the bottom looks brown and crispy. Stir the beef with a wooden spoon and sear for another 2 to 3 minutes. The meat does not need to be cooked; You just need a good sear on the surface.

    Transfer this batch of beef to a 6 quart slow cooker. Repeat the searing process with the remaining meat.

  3. Cooking onion and garlic:

    Once all of your meat has been seared and placed in the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until onions are shiny and translucent, 3 to 4 minutes.

  4. Deglaze pan:

    Add 3 cups of the beef broth to the hot saucepan and use a stiff wooden spoon or spatula to scrape the browned bits off the bottom of the pan. Add the Dijon mustard and Worcestershire sauce to the saucepan and bring the mixture to a boil.

    Gently pour the mixture into the slow cooker to coat the beef cuts.

  5. Cook the stroganoff:

    Add the bay leaf and mushrooms to the slow cooker. Stir everything, cover and cook 4 hours on high or 8 hours on low.

  6. Cook pasta:

    Cook the egg noodles in a pot of boiling water about 15 minutes before serving. Drain and toss with a little melted butter or olive oil to keep them from sticking. Cover and keep warm until serving.

    Alternatively, you can prepare the dry pasta directly in the slow cooker – stir it about 15 minutes before serving and let it cook together with the sauce. (Just note that the pasta can quickly overcook and get mushy, so plan to serve the stroganoff as soon as the pasta is done.)

  7. End the Stroganoff:

    In a small mixing bowl, gradually add about 1 cup of the cooking liquid to the sour cream, stirring constantly to temper the cream and prevent it from curdling. Put this mixture in the slow cooker.

    If the stroganoff seems too thick for your taste at this point, add another cup of broth. If it seems too thin, simmer uncovered until thickened.

  8. Garnish with herbs:

    Before serving, remove the bay leaf and stir in the chopped dill and parsley. Serve over pasta along with crusty bread and a green salad.

nutritional information (per serving)
412 calories
26g Fat
19g carbohydrates
27g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!