Description
This Slow Cooker Creamy Beef Stroganoff is the ultimate comfort-food classic made easy. Tender beef simmered for hours in a savory mushroom and onion gravy, then finished with rich sour cream for a silky, luxurious finish. It features simple ingredients, minimal prep, and big flavor—perfect for busy days, cozy weekends, or effortless entertaining.
Ingredients
For the Stroganoff
2 lbs beef stew meat (or chuck roast cut into 1-inch cubes)
1 medium onion, diced
3 cloves garlic, minced
8 oz sliced mushrooms (white or cremini)
1 ½ cups beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp paprika
1 tsp salt (plus more to taste)
½ tsp black pepper
1 tsp onion powder (optional for extra flavor)
1 tsp garlic powder (optional)
To Finish
8 oz cream cheese, softened and cubed
½ cup sour cream
2 tbsp cornstarch + 2 tbsp cold water (optional for thickening)
Fresh parsley, chopped (for garnish)
To Serve
Cooked egg noodles, mashed potatoes, or rice
Instructions
1. Prep the Slow Cooker
Add the beef, onions, garlic, and mushrooms to the slow cooker.
2. Make the Sauce
In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour over the beef mixture.
3. Slow Cook
Low: 7–8 hours
High: 4–5 hours
Cook until the beef is very tender.
4. Add the Creamy Finish
About 20–30 minutes before serving:
Stir in the cream cheese (cubed so it melts easier).
Once incorporated, stir in the sour cream.
If you want a thicker sauce, add the cornstarch slurry and cook until thickened.
5. Serve & Enjoy
Serve over egg noodles, mashed potatoes, or rice. Garnish with parsley.
Servings
Serves: 6
Serving Size: About 1 cup stroganoff (not including noodles)
Nutritional Information (Approximate per serving, without noodles)
Calories: 420
Protein: 33g
Carbohydrates: 7g
Fat: 29g
Saturated Fat: 14g
Fiber: 1g
Sugar: 3g
Sodium: ~580mg
(Values will vary based on specific ingredients.)
Recipe Notes
For extra richness, add a splash of heavy cream with the sour cream.
Chuck roast is ideal because it becomes incredibly tender when slow cooked.
If using ground beef, brown it first and reduce cook time to 4 hours on low.
Use full-fat sour cream to prevent curdling.
Tips for Best Results
✓ Brown the beef first (optional)
Adds deeper flavor but isn’t required for a great result.
✓ Use room-temp dairy
Cold cream cheese and sour cream can cause lumps or curdling.
✓ Don’t skip the Dijon
It adds tanginess and complexity without making the dish taste like mustard.
✓ Stir gently at the end
This keeps the beef from breaking apart.
✓ Choose the right mushrooms
Cremini add earthiness; white mushrooms give a milder flavor.
Health Benefits
High in protein: Supports muscle health and satiety.
Mushrooms: Provide antioxidants and B vitamins.
Slow-cooking: Breaks down collagen in beef, resulting in tender protein that’s easier to digest.
Customizable: Can be made lower fat with Greek yogurt instead of sour cream.
Frequently Asked Questions (Q&A)
Q: Can I make this with chicken instead of beef?
A: Yes! Use boneless chicken thighs and reduce cooking time to 4–6 hours on low.
Q: Can it be frozen?
A: Yes, but freeze before adding the sour cream and cream cheese. Add them after reheating for best texture.
Q: Can I use Greek yogurt instead of sour cream?
A: You can, but add it off heat to avoid curdling.
Q: What can I serve it with besides noodles?
A: Mashed potatoes, cauliflower mash, rice, quinoa, or roasted vegetables.
Q: How do I prevent the sauce from becoming too thin?
A: Use the cornstarch slurry or reduce the broth to 1 cup.
Q: Can I make this gluten-free?
A: Yes—serve over gluten-free pasta or rice, and ensure your broth and Worcestershire are GF.