Crockpot beef stroganoff is perfect for busy days when you need a hearty, delicious meal waiting for you at home. This recipe combines tender beef, savory mushrooms and a rich, creamy sauce brimming with flavor. Making this dish in a slow cooker ensures the beef becomes melt-in-your-mouth tender, and the flavors meld beautifully over time.
Like other retro 1980s recipes, beef stroganoff served up lots of flavor in that era, thanks to a can of condensed mushroom soup in the mix. This beef stroganoff crockpot recipe, served atop wavy egg noodles, continues to satisfy today.
Crockpot Beef Stroganoff Ingredients
- Beef chuck steak: This boneless steak is a flavorful, marbled cut of beef that becomes tender and juicy when slow-cooked. It gives the stroganoff a rich, meaty flavor.
- Mushrooms: Sliced mushrooms add an earthy, umami flavor and texture, enhancing the depth of flavor in the stroganoff.
- Onions and garlic: These aromatics provide sweetness and depth to the sauce and a robust flavor. When cooked, they become soft and integrate seamlessly into the dish.
- Mushroom soup: Canned condensed golden mushroom soup serves as a flavorful and creamy base for the sauce that thickens the stroganoff, making it rich and comforting.
- Soy sauce: This seasoning adds a savory umami flavor. Reduced-sodium soy helps control the dish’s saltiness.
- Dijon mustard: The Dijon provides a sharp, tangy kick that balances the creamy and savory components of the sauce.
- Worcestershire sauce: The Worcestershire adds a complex, tangy umami flavor, enriching the stroganoff sauce with a slightly sweet and tangy profile.
- Cornstarch: When mixed with water, cornstarch creates a slurry to thicken the sauce. This mixture ensures the sauce is smooth and has the right consistency.
- Sour cream: The sour cream adds creaminess and a slight tang to the sauce, making it rich and smooth while balancing the savory and tangy flavors.
- Cooked egg noodles: The noodles serve as the base for the stroganoff, soaking up the delicious sauce and adding a satisfying texture to this slow-cooker beef stroganoff.
- Parsley (optional): The parsley adds a fresh, herbal note and a pop of color to brighten the dish.
Directions
Step 1: Prepare the beef
Cut the steak into 3×1/2-inch strips. In a 5- or 6-quart slow cooker, combine the mushrooms, onions, mushroom soup, soy sauce, mustard, Worcestershire sauce, garlic, salt and pepper. Stir in the steak strips, and cook, covered, on low heat until the meat is tender and the flavors have melded, six to eight hours.
Step 2: Thicken the sauce
Transfer the steak to a serving dish using a slotted spoon, and keep it warm. Skim and discard the fat from the cooking juices. Mix the cornstarch and water until smooth, then stir the slurry mixture into the cooking juices. Cook, covered, on high until thickened, 10 to 15 minutes. Stir in the sour cream, then pour the mixture over the beef. Serve it with noodles, topped with minced parsley, if desired.
Crockpot Beef Stroganoff Variations
- Make it chicken stroganoff: Substitute the beef with chicken breast or thighs to make a lighter version of the dish.
- Try a vegetarian version: Replace the beef with hearty vegetables like portobello mushrooms, zucchini and bell peppers.
- Add a little spice: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
How to Store Crockpot Beef Stroganoff
Leftovers can be stored in an airtight container in the refrigerator for up to three days. They can be reheated gently on the stove or in the microwave until warmed through.
Can you freeze beef stroganoff?
You can freeze the stroganoff in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight before reheating.
Crockpot Beef Stroganoff Tips
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are stew meats that become tender and flavorful with quick or slow cooking. For a Crockpot beef stroganoff, beef chuck roast or top round steak are excellent choices due to their ability to become tender with longer cooking times. For a quicker stovetop version, beef tenderloin, sirloin or ribeye are great options.
What can I use instead of sour cream in beef stroganoff?
If you need a substitute for sour cream in beef stroganoff, there are several sour cream alternatives that can provide a similar creamy texture and tangy flavor. Each substitute will slightly alter the flavor and texture of your beef stroganoff, so choose the one that best fits your dietary needs and taste preferences.
Greek yogurt is a healthier alternative with a similar tanginess and creamy texture. Creme fraiche is similar to sour cream but is slightly less tangy and has a higher fat content, making it even richer and creamier. Cream cheese can be used as a richer and thicker option. Soften it first and mix it with milk or water to achieve the desired consistency. Cottage cheese can be blended until smooth to achieve a similar texture. Many non-dairy options also exist, such as coconut or almond yogurt or non-dairy sour cream substitutes.
The sauce in beef stroganoff is rich and creamy, typically made from a combination of ingredients that create a flavorful and comforting dish. This Crockpot stroganoff has mushrooms, onions, garlic, soy sauce, Worcestershire sauce, Dijon mustard, sour cream, salt, pepper and one semi-secret ingredient: canned condensed mushroom soup.
