Slow Cooker Beef Stroganoff
Alright, let me tell you about this beef stroganoff…
You know how some days you just want to toss everything in one pot, walk away, and come back to the smell of dinnertime magic? That’s the vibe here. I started making this slow cooker beef stroganoff when my kids were tiny, mostly because everyone said it was “family friendly”—and okay, it sounds silly, but to this day, my husband insists it tastes just like something his granny would make after a long day mucking about in the rain (we live in the north of England, so that’s most days, actually). There was one time I forgot to plug the slow cooker in—don’t ask—so now I triple-check, like a bit of a maniac. But listen, at least the dog got a sniff and looked hopeful, which made us laugh.
Why do I keep coming back to this one?
I whip this up when I want something hearty but don’t have the patience for stirring a pot every ten minutes—honestly, who has the time? My family goes a bit bonkers for the creamy sauce (even though my youngest picks out the mushrooms; can’t win them all). Also, it uses basic, affordable stuff and, except for slicing the onion, not much prep. Yes, it’s one of those meals that actually tastes even richer the next day… if you manage to save some, that is. Occasionally, I’ve cursed at the slow cooker for taking too long, but mate, good things come to those who wait (or so my mum always said).
Here’s what you’ll need (and a few swap-ins):
- 500g (about 1 lb) beef stewing steak, cut into chunks—sometimes I’ll use brisket, or whatever’s on offer really
- 1 big onion, sliced thin—red onions are fine too, or even a handful of shallots
- 2-3 cloves garlic, crushed (or a big dollop of the pre-minced kind from a jar, I won’t judge)
- 250g mushrooms (white, chestnut, or the ones leftover in the fridge); my gran swore by button mushrooms, but let’s be honest, any will do
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard (sometimes I just use the yellow stuff, not fancy, and it’s still good)
- 500ml (about 2 cups) beef stock—cube or the liquid stuff; once I even used chicken stock, nobody noticed
- 1 teaspoon paprika (smoked if you’ve got it, but regular works too)
- Salt and black pepper to taste
- 180ml (about 3/4 cup) sour cream—if I’m out, Greek yogurt works in a pinch, though it’s tangier
- Handful fresh parsley, chopped (optional—but it makes it look fancy at least)
How I throw it all together (with a few sidetracks)
- Brown the beef? All right, purists say brown your beef in a pan first with a splash of oil for extra flavour. Sometimes I do, sometimes I bung it straight into the slow cooker because life is short. Up to you!
- In the slow cooker: Layer in the beef, onions, mushrooms, and garlic. Pour over the beef stock. Add in Worcestershire sauce, Dijon (or whatever mustard is lurking in your fridge), paprika, a few good pinches salt, and black pepper. Give it a gentle stir. This is the point where it honestly looks a bit unappetizing—don’t panic! It sorts itself out.
- Lid on, slow and steady: Cook on low for 7-8 hours or high for 4-5 hours. I usually put it on before school run and come back at tea time to check. Sometimes the mushrooms shrink and look odd; totally normal.
- Add the creamy bit: About 20-30 minutes before you want to eat, scoop out a ladleful of liquid and mix it with your sour cream (or yogurt), then stir back into the slow cooker. Otherwise, it can go weirdly grainy—lesson learned the hard way. Stir well, lid back on. If you like it thicker, leave the lid off for ten mins or so at the end.
- Final taste test: This is when I sneak a little spoonful—chef’s perks! Adjust salt or pepper if it needs it, then smash in a bit of fresh parsley if you’re feeling posh.
Things I’ve figured out the long way (‘Notes’ time)
- If you don’t brown the meat first, it’s definitely softer, but maybe a tiny bit less rich. Still, it’s nice in a “cushiony” kind of way, if that makes sense
- I used to dump the sour cream in at the start—don’t! It splits and looks like a science experiment gone wrong
- Bit too runny? Stir in a tablespoon of cornflour mixed with water for the last half hour. Don’t love it too thick? Just leave it be
- Beef cuts matter less than you think; I even tried leftover roast once—it worked
Variations that have sort of worked (and one clanger)
- Chicken instead of beef is decent—just watch the cooking time, since chicken goes dry faster
- Extra veggies—carrots or peas, especially if you’re sneaking things past picky eaters
- One time I added pickles because a mate suggested it; honestly, wouldn’t recommend unless you like… pickley surprises
What if I don’t have a slow cooker?
You can use a Dutch oven or heavy-bottomed pot on the lowest oven setting—like 140°C (about 275°F). Just check it doesn’t go dry; add a dash more stock if need be. Works all right in a pinch.
Will it keep? Here’s the honest answer:
Technically, keeps well in the fridge for up to three days. Freezes too, but I think it tastes better fresh—or at most, the next day. That said, it’s rare we have leftovers (it disappears fast, sort of like socks in the laundry).
How I serve it (totally up to you, but here’s what I do)
I love this piled high on egg noodles, though sometimes it’s mashed potatoes if we’re feeling extra cosy, or even with rice if noodles are AWOL. My lot like a chunk of crusty bread, too, for mopping up the sauce. Sunday lunches, we argue over who gets the last spoonful (my husband usually wins, cheeky devil).
Okay, real-life pro tips (AKA ‘stuff I learned the hard way’):
- Don’t rush the last bit—adding the cream too fast or skipping the tempering step makes for lumpy results, trust me
- Leaving it on ‘keep warm’ for hours dries it out—learned this after one especially long school run
- Don’t use reduced fat sour cream; it gets a bit odd. No idea why, but it just does
Quick FAQ (from friends, texted at random intervals)
- “Can I make this gluten-free?” Yep, just double check your Worcestershire and stock, and use a cornflour slurry if you need it thicker.
- “Any non-dairy options?” Coconut yogurt works; actually, I find it’s a bit tangier but honestly, it’s nowhere near as creamy. Still, better than nothing.
- “How spicy is this?” Not spicy at all—totally kid-safe (unless you add extra paprika, which sometimes I accidentally do!).
- “Can I prep this ahead of time?” You can chop everything the night before and just dump it in before you leave in the morning. Oh, and don’t worry if things look grey before you add the cream; it always brightens up.
If you’ve read this far, well done! Just remember: even if it’s not picture-perfect, it’ll taste grand. And if your slow cooker has that weird burnt smell—you probably forgot to add the liquid (been there, fixed that). Warm bowls, full bellies, and hopefully someone else does the dishes.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles, cooked, for serving
- Fresh parsley, chopped, for garnish
Instructions
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1Place beef stew meat, diced onion, minced garlic, and sliced mushrooms in the slow cooker.
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2Pour in beef broth and Worcestershire sauce. Season with salt and black pepper. Stir to combine.
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3Cover and cook on low for 8 hours, or until the beef is tender.
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4In a small bowl, whisk flour into the sour cream until smooth. Stir the mixture into the slow cooker.
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5Cook on high for an additional 20 minutes, until the sauce is thickened and creamy.
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6Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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