Easy slow-cooker beef stroganoff

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Easy slow-cooker beef stroganoff is one of those classic recipes that everyone loves. Succulent chunks of beef slow-cooked with mushrooms and onions in a decadent creamy sauce. Whenever I make this meal I'm guaranteed empty plates all round!

A dish of slow-cooker beef stroganoff garnished with chopped chives.

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Slow cooker beef stroganoff
What you will need
What to do
FAQ
Save for later
Relatd recipes
📋The recipe

Slow cooker beef stroganoff

I can't make up my mind which is my favourite part of this beef stroganoff. I'm torn between the succulent chunks of tender beef that have been slowly simmered until you can virtually cut them with a spoon, or the tasty mushrooms that have soaked up the flavours like a sponge, or the creamy Stroganoff sauce that just begs to be eaten by the spoonful like a tasty soup.

On reflection, I think it's a combination of all three!

Seriously, this is a recipe that you NEED in your life.

It's perfect for an easy family supper. Just put all the ingredients in the slow-cooker, then sit back and wait for the slow-cooker to work its magic. There's no pre-browning of meat or vegetables required. This is a true dump-and-go recipe. Everything is made in one pot which means less washing up. Always a winner in my book.

It's also great for entertaining. Beef stroganoff is a classic dish that impresses every single time. And because this is mainly hands-off cooking, you will have plenty of time to prepare the side dishes, without the stress of worrying about how your main is coming along.

And of course, if you are cooking for a crowd, this is the ideal way to do it. Just double (or even treble) the ingredients then sit back and relax.

Apart from the taste, the next best thing about this slow-cooker beef stroganoff is that you can get away with using a cheaper cut of meat such as chuck or stewing steak which benefits from the long, slow cooking time. So not only is it quick, easy and delicious, it's economical too. That's always a win-win situation!

You might also like to try these other stroganoff recipes:

French onion beef mince stroganoff which uses minced beef (or ground beef) instead of pieces of beef
Creamy beef and mushroom stroganoff which is made with tender sirloin steak and takes less than half an hour to cook.

Close up of a piece of cooked beef stroganoff steak on a fork.

What you will need

Equipment

Of course, you will need a slow-cooker.

The only other things you will need, are a sharp knife and a chopping board.

Ingredients

This recipe will feed 4 people.

**You can get the complete list of ingredients and full instructions for making slow cooker beef stroganoff on the printable recipe card at the end of this post**

Ingredients for slow-cooker beef stroganoff.

Stewing beef - because this dish is cooked in the slow-cooker you can use a good quality stewing beef such as chuck or topside. The long, slow cooking time breaks down the collagen and fats in the meat, leaving it juicy and succulent. Please don't waste your money on more expensive cuts such as fillet or rump as these cuts will turn out dry and stringy in the slow-cooker. The meat should be cut into bite-sized cubes.

Mushrooms - firm white mushrooms or chestnut mushrooms are fine for this dish. Cut the larger mushrooms into halves or quarters. Smaller mushrooms can be left whole.

Onions - I used white onions, but you can use red onions instead. The onions should be peeled and cut into large dice.

Seasoned flour - this is just plain flour seasoned with salt and black pepper to taste. It is used to coat the beef before it goes into the slow-cooker, and helps thicken the gravy.

Paprika - adds a slightly smokey flavour.

Mustard - I normally use a mild mustard such as Dijon mustard for this dish.

Tomato puree - you may also know this as tomato paste. Tomato puree is a highly concentrated tomatoes and should not be confused with tomato ketchup.

Worcestershire sauce - for additional flavour.'

Lemon juice - a squeeze of fresh lemon juice adds a slight acidity.

Stock - good quality beef stock. If you don't have liquid stock to hand you can dissolve a beef stock cube in a cup of boiling water.

Sour cream - this is stirred into the sauce at the end of the cooking process. If you don't have sour cream you can substitute it with Greek yoghurt or cream cheese.

Fresh chives - for garnish

Cornflour / cornstarch (not pictured) - if the gravy in the beef stroganoff hasn't thickened sufficiently you can use a slurry made with cornflour and water to thicken it to your liking.

Note - I haven't included garlic in this recipe. If you would like to add garlic just add 2 or 3 crushed cloves with the onions.

What to do

Cubed steak coated with seasoned flour in a glass bowl.

Cut the beef into bite-sized pieces and coat it in the seasoned flour.

All the ingredients for beef stroganoff in a slow-cooker.

Transfer the beef to a slow-cooker and add the diced onions and chopped mushrooms (and garlic if you are using it).

Mix the Worcestershire sauce, tomato paste, paprika, lemon juice and mustard into the stock and pour that over the meat and vegetables in the slow-cooker.

Cooked beef stroganoff in the slow-cooker.

Cover the slow-cooker with a lid and leave it to cook on low for 5 to 6 hours. You can also cook it on high for 3 to 4 hours.

If the gravy hasn't thickened sufficiently, make a slurry with the cornflour and one or two tablespoons of water and stir that into the gravy.

Beef stroganoff mixed with sour cream in a slow-cooker.

Stir in the sour cream just before serving.

Garnish with chopped chives and serve on a bed of mashed potatoes with a side of fresh vegetables. Beef stroganoff also goes well with rice or buttered noodles.

And even though there are plenty of carbs in the mashed potatoes (or rice or pasta) you might want to consider serving a crusty bread roll (such as these crusty Portuguese rolls or German rolls) alongside, to mop up all the delicious gravy.

A plate of beef stroganoff on mashed potables with peas and carrots.

FAQ

Can I freeze beef stroganoff?

Yes, you can freeze this dish for up to 3 months.
Allow it to come to room temperature then pack it into a suitable freezer container (Tupperware or similar).
To use, defrost in the refrigerator then transfer it into a saucepan and heat on the stove until piping hot. You can also reheat this dish in the microwave.

Can I make it in advance?

Yes, you can make beef stroganoff up to three days ahead and store it in the refrigerator until you are ready to eat it.
Reheat in a saucepan on the stove or in the microwave.

Where did beef stroganoff originate?

Beef stroganoff is said to have originated in Russia. It was originally made by sauteing strips of beef fillet in sour cream with onions and mushrooms.
It is said to have been created by a French chef who worked for a wealthy St Petersburg family and who created the dish for a cooking competition in 1891. He named the dish after his employer, Count Pavel Alexandrovich Stroganov.

Save for later

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Relatd recipes

This recipe for slow-cooker beef stroganoff is just one in a series of classic dishes that I'm converting for the slow-cooker. You may like to try these other recipes too:

Visit my slow cooker recipes page for other delicious slow cooker recipes.

📋The recipe

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