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Slow Cooker Beef Stroganoff

Traditional stroganoff needs constant babysitting on the stove. This version lets the slow cooker do the work while you ignore it all day.
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Prep Time: 30 minutes
Cook Time: 8 hours
Cooling Time: 10 minutes
Total Time: 8 hours 40 minutes

Ingredients

Everything You Need

  • 2 tbsp vegetable oil
  • 2 lbs white mushrooms trimmed and halved or quartered
  • 3 onions diced fine
  • Sea salt and pepper
  • 5 tbsp all-purpose flour
  • 1/4 cup tomato paste
  • 1 tbsp garlic powder
  • 1/2 ounce dried porcini mushrooms rinsed and chopped fine
  • 1 tablespoon fresh thyme leaves or 1 tsp dried, minced
  • 1/2 cup dry white wine
  • 1.5 cups chicken broth
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 4 lbs boneless beef chuck-eye roast trimmed and cut into 1.5-inch chunks
  • 1/2 cup sour cream
  • 2 tsp Dijon mustard
  • 2 tablespoons fresh dill minced
  • 1 package wide egg noodles (12-16 oz)

Instructions

  • Heat oil in a 12-inch skillet over medium. Add mushrooms, onions, and 1/4 teaspoon salt.
  • Cover and cook 5 minutes until mushrooms release water.
  • Remove lid and cook 5-7 minutes until browned.
  • Stir in flour, tomato paste, garlic powder, porcini, and thyme. Cook 1 minute until fragrant.
  • Pour in wine and 1/2 cup broth slowly, scraping up brown bits and breaking up flour lumps.
  • Transfer entire mixture to slow cooker.
  • Add remaining 1 cup broth, soy sauce, and bay leaves to slow cooker.
  • Season beef chunks with salt and pepper. Add to slow cooker.
  • Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours until beef falls apart easily.
  • Remove bay leaves and skim fat from surface.
  • Whisk together 1/2 cup hot cooking liquid with sour cream, mustard, and dill in a bowl.
  • Stir tempered sour cream mixture back into slow cooker.
  • Taste and adjust seasoning with salt and pepper.
  • Cook wide egg noodles according to package instructions.
  • Serve over egg noodles.

Notes

Tempering the sour cream prevents curdling. Leftovers keep 3 days and thicken as they sit; thin with broth when reheating.
Tried this recipe?Leave a comment below & let me know!