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Slow Cooker Beef Stroganoff – Nicky’s Kitchen Sanctuary

Use your slow cooker to turn a relatively inexpensive cut of meat into a decadent and delicious beef stroganoff. The beef is cooked with lots of mushroomsplus stock, garlic and mustard, then topped with sour cream just before serving.
A great recipe if you are cooking for a crowd or if you want make ahead† It heats up so well!

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Beef stroganoff is usually a pretty quick recipe to make (check out my easy steak stroganoff recipe), but cooking beef quickly usually requires a more expensive cut of meat.

I wanted to make a stroganoff with a cheaper piece of meat, but to keep it tender and have it sachets of flavor.

Now stroganoff is usually a very creamy sauce and not cooked with broth. But cream β€” and especially sour cream β€” doesn’t hold up well to being slow-cooked, especially if it’s the only liquid.

So for this recipe we cook the beef slowly, until nice and tenderin stock, with the addition of some bold flavorslike Dijon mustard, Worcestershire sauce and lots of garlic.

Only after this slow cooking phase do we add the cream.

We need enough stock to just now cover the meat and mushrooms, but not too much. If we have too much stock, the sauce will thin and the beef will be lost in way too much sauce – especially if we add the whipped cream and sour cream.

What do we need?

Ingredients for slow cooker beef stroganoff on a wooden table
  • Beef – I use stew, or stew. Preferably with a little grease on it.
  • mushrooms – I think chestnut mushrooms have that a lot of taste, so I use a mixture of regular and baby chestnut mushrooms, thickly sliced. Baby portobello and cremini mushrooms would also work well.
    • The mushrooms will reduce, so don’t be afraid to use a lot (add even more than the recipe says if you’re a big mushroom fan).
  • Cream – we use a mixture of double (heavy) cream and sour cream to finish the dish and give it that signature stroganoff flavour. Always go with full fat, as full fat is less likely to split.

πŸ“Ί Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. First we flour, season and brown the meat. This searing phase adds extra flavor to the beef and sauce, so don’t miss it. Some slow cookers have a sear function (this is the crockpot (<-- affiliate link) I have, I love it!), but you can just fry the meat in a large skillet, with oil in a few batches.
  2. Then we transfer the beef to the slow cooker and saute the onions and garlic, before adding the Dijon, Worcestershire sauce, stock and mushrooms. Bring to a boil, then transfer to the slow cooker as well (if using the slow cooker’s sear function, add the onions, garlic, etc. directly to the meat).
  3. Cook in the slow cooker until the meat is tender, then stir in the double (heavy) cream and sour cream before serving.

PRO TIP Mix the sour cream and double (heavy) cream together before adding to the slow cooker.
– Sour cream has less fat than cream, and the higher fat content of cream helps stabilize the sour cream so it doesn’t split when you add it to the hot slow cooker.

Overhead image of slow cooked beef stroganoff in a slow cooker, on a wooden table.  Parsley is sprinkled on top.

🍽️ What do you serve it with?

Look at that beautiful shiny sauce

Overhead closeup of slow cooker beef stroganoff with parsley sprinkled on top.

πŸ₯© Which piece of beef is best to use?

  • neckerchief (steak) – comes from the forefoot – Consisting of parts of the neck, shoulder blade and upper arm.
    • It is a tough but very tasty piece of meat. It has a lot of connective tissue, which takes a long time slow cooking break down and soften.
  • silver silk (bottom round) – coming from the hindquarters – just above the hind leg.
    • It is a slimmer, cheap cut of meat with little marbling. The lack of fat means it doesn’t have as much flavor as chuck steak, so make sure you use it good quality stock to cook it in. It is good for slow cooking, but must be cooked with enough moisture/liquid so that it does not dry out and become tough.

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Overhead square image of slow cooked beef stroganoff, with parsley on top, in a slow cooker, on a wooden table.

Slow Cooker Beef Stroganoff Recipe

Use your slow cooker to make a decadent and delicious beef stroganoff. A great recipe if you’re cooking for a crowd or for making ahead!

Preparation time 10 minutes

Cooking time 6 o’clock

Total time 6 o’clock 10 minutes

Class Dinner

kitchen Russian

Portions 8 -10

calories 443 kcal


  • Place the minced meat in a bowl and sprinkle with flour, salt and pepper. Mix everything up.

  • Heat the oil in a large skillet (skillet) over high heat (or use your slow cooker’s sear function if it has that function).

  • Then add half of the meat to the pan. Cook for 6-8 minutes, turning frequently until browned all over.

  • Once browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, adding the second batch to the slow cooker as well.

  • Reduce the heat of your skillet to medium and add the onion. Cook for 3-4 minutes, stirring frequently, until the onion begins to soften.

  • Stir in the garlic, cook for another minute.

  • Then add the Worcestershire sauce, Dijon mustard, beef stock and mushrooms.

  • Stir everything together, making sure to scrape off any bits stuck to the bottom of the pan.

  • Bring to a boil, stir again and transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, until meat is tender.

  • If you want to thicken the sauce a bit, stir in the cornstarch.

  • Mix together the cream and sour cream, then gently stir in the meat and sauce, taking care not to break the meat (it will be delicate).

  • Before serving, sprinkle with freshly chopped parsley and a pinch of black pepper.

✎ Notes

Do you want to bake it in the oven?
Cook in the oven for 3 hours at 160C, with an additional 240ml (1 cup) stock.
Check the last hour a few times and top up with more stock or a splash of boiling water if it starts to look a little dry.

Can I move forward?
Yes, you can make this dish ahead of time, including adding the cream, then cool, cover and refrigerate.
Heat in a large saucepan over low heat, stirring often, until piping hot all over.

Can I freeze it?
Yes, I’ve tested freezing this recipe and it heats without splitting in my experience.
Freeze in portions and then thaw overnight in the refrigerator. Note: Some liquid will separate a little during thawing.

Heat in a large saucepan over low heat, stirring often, until piping hot all over.

Change of ingredients

  • Swap the beef for pork (I find diced pork shoulder works best).
  • Swap out the chestnut mushrooms for whole baby mushrooms or try thick-cut portabella or cremini mushrooms.
  • Add additional vegetables – sliced ​​green peppers and/or peas work well. Just add them for the last 30 minutes of cooking so they don’t lose their color and become mushy.

How to reduce this recipe?
You can halve this recipe to serve fewer people, as long as you have a small slow cooker to handle it.
Stick to the same ingredient proportions (but make sure you use enough stock to just cover the meat) and cooking time

The nutritional information is approximate, per serving, based on this 8 serving recipe.


Calories: 443kcalCarbohydrates: 9GProtein: 45GFat: 25GSaturated fat: 10GPolyunsaturated Fat: 1GMonounsaturated Fat: 10Gcholesterol: 152mgSodium: 733mgPotassium: 928mgFiber: 1GSugar: 3GVitamin A: 519IUVitamin C: 4mgCalcium: 100mgIron: 5mg

Keywords Casserole, crockpot, slow cooker

Some of the links in this post may be affiliate links – meaning if you buy the product, I’ll get a small commission (at no extra cost to you). If you buy, then thank you! That’s what helps us keep Kitchen Sanctuary running. The nutritional information provided is approximate and may vary depending on several factors. For more information, please refer to our Terms and Conditions.

Hi, I’m Nicky

I love to cook and want to share my favorite, delicious, family-friendly recipes with you. I want to inspire you to make fantastic food for your family every day.

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