You won't believe the flavour you get from this fix it 'n forget it Slow Cooker Beef Stroganoff.
The pictures don't do it justice. You would need smell-e-vision to appreciate the aromas and you would need a soundtrack to pick up the oohs and aahhs and moans and groans going around the table at meal time.
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The slow cooker approach lets you do your initial prep and walk away and come back to a delicious, saucy, fall-apart-tender topping for rice or noodles.
Ingredients & Substitutions
Beef: I used Sirloin Tip Roast instead of stewing beef, mostly because it was on sale and I had a couple of small roasts to use. I think it came out more tender than if I had used stewing beef, but stewing beef would certainly work.
Noodles: Egg noodles are traditional for stroganoff, but rice or mashed potatoes would certainly work too.
Additions: Some recipes do not include paprika but to me the sour cream and the mild paprika accents are what make the dish distinctive.
How To Make It
- There is a little bit of prep to brown the meat and vegetables and cook the mushrooms but it is worth it since the browning builds flavour. If you don't have time to brown these first you can still make and it will be good but a little less flavourful.
- Cooking low and slow in the Slow Cooker will reward you with fall-apart tender, flavourful meal that is very warming and comforting in cooler weather.
- I have included instructions for stovetop cooking if you prefer that method.
In case you have a Sirloin Top Roast (has a fat cap and is more tender) - check out this Sirloin Top Roast with Bordelaise Sauce. Another crowd pleaser. Bordelaise Sauce just means there is Bordeaux wine in the gravy and it sure makes it company-worthy!
Related Recipes
If you are a fan of Stroganoff, you might also like the Easy Slow Cooker Pork Stroganoff. I can't decide which I like better!
Wine Pairing for Slow Cooker Beef Stroganoff
I would suggest a medium to full-bodied red wine here. The sauce is creamy and the paprika flavour is rather subtle so you don't want to overpower it with a big tannic red. I would suggest a Southern Rhone GSM blend, a Beaujolais, or a Grenache.
If you lean to white, then you want some body and acidity to stand up to the creamy sauce. Chardonnay, Viognier or Chenin Blanc would all be good candidates.
More Recipes Like This
Slow Cooker Beef Stroganoff
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Save Print Pin FacebookEquipment
- Slow Cooker
Ingredients
- 2 lbs Sirloin tip roast cubed and trimmed of excess fat or substitute stewing beef
- salt and pepper for seasoning
- 2 tsps vegetable oil
- 1 tablespoon butter
- 1 large yellow onion diced
- 4 cloves garlic minced
- ⅓ cup flour
- 3 tablespoon Dijon mustard
- 2 cups beef broth
- ½ cup sour cream
- 1 teaspoon paprika
Mushrooms
- 1 lb mushrooms sliced
- 3 Tbsps butter
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Pat beef cubes dry and sprinkle with salt and pepper. Heat oil in frying pan large enough to sear in one layer (or work in batches).
- Add beef and brown over medium high heat. About 4 minutes without stirring. Then flip the cubes and cook til browned.
- Transfer beef to the slow cooker. Melt butter in the skillet, add onions and cook about 3 minutes. Add garlic and cook one more minute.
- Sprinkle flour over the onions and garlic and stir to coat. Add the beef stock.
- Transfer all to the slow cooker and cook on low 8 hours or high 5 hours.
- Melt butter in large skillet. Add the mushrooms, garlic, salt and pepper. Cook over medium/high heat until liquid is released and mostly evaporated. Set aside until the last 40 minutes of beef cooking.
- Add mushrooms, sour cream, Dijon mustard and paprika during last 40 minutes of cooking. Stir to mix well.
- Serve over broad egg noodles or rice.
- Variation: To cook in the oven transfer the beef mixture to a Dutch oven and cook covered at 350° for 2 hours. Add mushrooms, sour cream and paprika during last 30 minutes of cooking. Stir to mix well.
- Variation: to cook on stovetop add beef mixture to Dutch oven. Cover and simmer on low/medium low for 1 ½ to 2 hours. Stir occasionally. When beef is fall apart tender it is ready.
Joan Moore
When do you put in Dijon mustard
thewineloverskitchen
Thanksfor asking Joan. I updated the recipe to add the mustard with when you add the sour cream. Hope yours was good!