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    Home » Main

    Easy Slow Cooker Beef Stroganoff

    Published: Feb 25, 2021 · Modified: Feb 19, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    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.

    The slow cooker approach let's you do your initial prep and walk away and come back to a delicious, saucy, fall apart-tender topping for rice or noodles.

    Egg noodles are traditional for stroganoff but rice or mashed potatoes would certainly work too.

    Some recipes do not include paprika but to me the sour cream and the mild paprika accents are what make the dish dinstinctive.

    There is a little bit of prep to brown the meat and vegetables and cook the mushroom but it is worth it.

    I used Sirloin Tip Roast instead of stewing beef mostly because it was on sale one week 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.

    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!

    Rare roast beef sliced on a platter drizzled with Bordelaise Sauce.
    Sirloin Top Roast with Bordelaise Sauce

    Back to the Stroganoff - I have added stove top and oven cooking instructions as well in case you don't want to make it in a slow cooker.

    Low and slow will reward you with a fall apart tender, flavourful meal that is very warming and comforting in cooler weather.

    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!

    Close up of juicy, creamy cubes of cooked pork and mushrooms over German Spatzle noodles.

    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 Beaujolias, 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.

    Platter with egg noodles and a mound of saucy beef stroganoff in the center.

    Slow Cooker Beef Stroganoff

    Fix it 'n forget yields amazing flavour!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 12 minutes mins
    Cook Time: 5 hours hrs 30 minutes mins
    Total Time: 5 hours hrs 42 minutes mins
    Servings: 6 servings

    Equipment

    • 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.

    Nutrition

    Calories: 385kcal | Carbohydrates: 13g | Protein: 39g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 747mg | Potassium: 918mg | Fiber: 2g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 4mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Joan Moore

      October 26, 2021 at 6:02 pm

      When do you put in Dijon mustard

      Reply
      • thewineloverskitchen

        October 27, 2021 at 6:11 pm

        Thanksfor asking Joan. I updated the recipe to add the mustard with when you add the sour cream. Hope yours was good!

        Reply

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