Slow Cooker Stroganoff Recipe
Introducing Slow Cooker Stroganoff – a comforting and flavorful dish with minimal effort! Let your slow cooker work its magic as tender beef simmers in a creamy sauce with mushrooms and onions. Say goodbye to kitchen stress and hello to a satisfying slow cooker beef stroganoff recipe.
Contents
Why You’ll Love This Stroganoff Recipe
- The best part about this recipe in my opinion is the fact that it needs just 15 minutes of prep time to be put together.
- Slow cooking is a great way to minimize cooking effort, and that’s exactly why I love experimenting with different crock pot recipes in my kitchen.
- This slow cooker stroganoff recipe is a favorite in my family- no points for guessing what’s being cooked for dinner tonight at my place!
You’ll also want to check out our Instant Pot Beef Stroganoff recipe too! It’s a real winner.
Recipe Ingredients
- Beef Chuck Roast: This cut of beef is ideal for slow cooking, as it becomes incredibly tender and infuses the dish with a rich, meaty flavor.
- Onion (Chopped): Add a sweet depth of flavor that complements the savory beef and creamy sauce.
- Garlic (Minced): Lends a subtle spicy undertone, enhancing the overall taste of the stroganoff.
- Sliced White Mushrooms (Rinsed): Add an earthy flavor and a nice textural contrast to the tender beef and creamy sauce.
- Cream of Mushroom Soup: Acts as the base for the stroganoff sauce, providing a creamy, savory element that ties all the other ingredients together.
- Salt: Brings out the flavors of the other ingredients and balances the richness of the dish.
- Pepper: Adds a hint of heat and complexity to the stroganoff.
- Sour Cream: Is stirred in at the end to give the stroganoff a tangy creaminess that’s characteristic of the dish.
- Egg Noodles (Boiled And Drained): Is typically served over these noodles, which are perfect for soaking up the creamy sauce.
- Parsley: Adds a fresh, herbaceous note that cuts through the richness of the dish, plus it gives a pop of color for presentation.
How to Make Slow Cooker Stroganoff?
Once you have all your ingredients ready, here’s what you’ll need to do to make the stroganoff.
Step One: Place your beef roast in your slow cooker. Add the onion, mushrooms and garlic. Pour over the cream of mushroom soup. Sprinkle in the salt and pepper. Give everything a little stir just to combine.
Step Two: Cover and cook on low for 6-8 hours until the beef is fork tender and falling apart. Right before serving shred the beef and stir in the sour cream. Stir in the cooked, drained egg noodles. Serve!
Expert Tips for Slow Cooker Stroganoff
Ready to give this easy slow cooker stroganoff recipe a try? Here’s a bit more you should keep in mind before you go ahead.
- To bring some more richness and flavor to this dish, remember to add some olive oil into the mix too.
- Remember to season beef well. Use salt and pepper and any other spices and seasonings you prefer.
- Egg noodles are the best choice for this recipe, since they turn out perfectly delicious when teamed up with the fresh mushrooms and the beef. If you don’t have egg noodles, you can use any other cooked noodles of your choice.
- Remember to give the beef mixture a good mix after you add cream cheese and the noodles.
- To thicken the slow cooker beef stroganoff, you can add a slurry of corn starch and water into it and give it a good mix, cooking it on medium high heat for a few minutes.
- If you don’t have a slow cooker but still want to try this beef stroganoff recipe, you can use a crock pot and make some crock pot beef stroganoff.
Variations
- Add Worcestershire Sauce: To add some extra flavor to the slow cooker stroganoff, you can also add some Worcestershire sauce into the mix.
- Add Parsley: Add some fresh parsley into the beef stroganoff towards the end, right before you serve.
Substitutions
- Beef: While beef stew meat is the best choice for this recipe, you can also consider using ground beef if you want to.
- Garlic: If you don’t have fresh minced garlic, you can also make do with garlic powder.
Top Tips for Storing Stroganoff
- Storage: Refrigerate leftover Stroganoff promptly, placing it in an airtight container to maintain freshness. Prevent leaving it at room temperature for prolonged durations.
- Freezing: For longer storage, freeze Stroganoff in a freezer-safe container, ensuring it is well-sealed to prevent freezer burn. Consume within a few months for optimal taste and texture.
- Reheating: Thaw frozen Stroganoff in the refrigerator overnight. Reheat on the stove or microwave until thoroughly warmed, stirring occasionally to ensure even heating. Enjoy the rich flavors of your Stroganoff as a quick and convenient meal.
What to Serve With Beef Stroganoff?
- Garlic Mashed Potatoes: Creamy and flavorful, the perfect companion to the rich stroganoff.
- Instant Pot Asparagus: A light and crispy veggie side to balance the hearty stroganoff flavors.
- Steamed Broccoli Florets: A healthy choice that adds a touch of green and a slightly crunchy texture.
- Irish Soda Bread: Dip some crusty Irish bread into the stroganoff sauce.
FAQ’S
What Can I Use Instead of Sour Cream?
If you don’t have the sour cream needed for this recipe, you can bring some creaminess into the slow cooker stroganoff by adding some cream cheese into it. Cream cheese is the next best alternative, since it has the perfect texture and tangy flavor you’re looking for.
Can I Add Broth to the Stroganoff?
If you feel that you need a bit of liquid to help the beef cook well, you can add some beef broth or chicken broth into it. Remember to add just a little so that you don’t have any remaining broth to deal with, and you just have the tender meat that you really want.
Can I Use Dried Mushrooms?
Yes you can add dried mushroom to this recipe as it is slowed cooked and so will work well with both fresh or dried mushrooms. Visit this article here to learn How To Cook Dried Mushrooms.
Slow Cooker Stroganoff Recipe
Ingredients
- 3 pound Beef Chuck Steak
- 1 Onion chopped
- 2 cloves Garlic minced
- 8 ounces Sliced Mushrooms
- 1 Can Cream Of Mushroom Soup 10.5 Ounce
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 ½ cups Sour Cream
- 16 ounces Egg Noodles boiled and drained
- 1 Tbsp Parsley for garnish
Instructions
- Place your beef roast in your slow cooker. Add the onion, mushrooms, and garlic.
- Pour over the cream of mushroom soup. Sprinkle in the salt and pepper. Give everything a little stir just to combine.
- Cover and cook on low for 6-8 hours until the beef is fork-tender and falling apart.
- Right before serving shred the beef and stir in the sour cream. Stir in the cooked, drained egg noodles. Serve!
Notes
- To bring some more richness and flavor to this dish, remember to add some olive oil into the mix too.
- Remember to season beef well. Use salt and pepper and any other spices and seasonings you prefer.
- Egg noodles are the best choice for this recipe, since they turn out perfectly delicious when teamed up with the fresh mushrooms and the beef. If you don’t have egg noodles, you can use any other cooked noodles of your choice.
- Remember to give the beef mixture a good mix after you add cream cheese and the noodles.
- To thicken the slow cooker beef stroganoff, you can add a slurry of corn starch and water into it and give it a good mix, cooking it on medium high heat for a few minutes.
Nutrition
More Slow Cooker Recipes
If you enjoyed this easy slow cooker recipe and are inspired to try some more such fun and interesting ones, here are a few good ones you might want to take a look at.
