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A close-up of tender slow cooker beef stroganoff with mushrooms and creamy sauce served over egg noodles on a rustic plate.

Easy Slow Cooker Beef Stroganoff

Rich, creamy, and melt-in-your-mouth beef stroganoff made effortlessly in the slow cooker. Perfect for busy weeknights, this hearty meal features tender beef, savory mushrooms, and a velvety sour cream sauce served over egg noodles.
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Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs stew meat, cut into 1-inch cubes
  • 1 tsp garlic salt
  • 0.5 tsp black pepper
  • 0.25 cup flour
  • 3-6 tbsp olive oil
  • 3 tbsp cold butter, divided
  • 0.5 cup white wine (or beef broth)
  • 16 oz button mushrooms, sliced
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 tsp beef bouillon (or 1 cube)
  • 2 tbsp red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 0.25 cup cornstarch
  • 0.25 cup cold water
  • 1.5 cups sour cream (not reduced fat)
  • 10.5 oz cream of mushroom soup (optional)
  • 1 lb wide egg noodles, cooked

Equipment

  • 6-quart slow cooker
  • Large skillet or Dutch oven
  • cutting board and knife
  • Whisk
  • Measuring Cups and Spoons
  • Silicone spatula

Method
 

  1. Cut beef into 1-inch cubes and pat dry with paper towels. Season with garlic salt and pepper, then toss with flour.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches, about 45 seconds per side, until browned. Set aside.
  3. Add 1 tbsp butter and white wine to the skillet. Deglaze, then add onions and mushrooms. Sauté 4 minutes. Stir in garlic and cook 1 minute more.
  4. In the slow cooker, combine beef broth, bouillon, vinegar, Worcestershire, and mustard. Stir, then add seared beef and sautéed vegetables.
  5. Cover and cook on HIGH for 4–5 hours or LOW for 8–9 hours until beef is fork-tender.
  6. Whisk cornstarch with cold water. Stir slurry into slow cooker to thicken sauce.
  7. Whisk 1 cup of hot slow cooker liquid into sour cream. Stir tempered sour cream into slow cooker. Add mushroom soup if using.
  8. Turn off heat. Stir in remaining 2 tbsp cold butter for a smooth finish.
  9. Serve hot over egg noodles or stir noodles directly into the slow cooker before serving.

Notes

Searing the beef is optional but highly recommended for deeper flavor. Substitute wine with broth if preferred. Greek yogurt can replace sour cream for a lighter version. Add noodles to the slow cooker before serving, or plate separately.