Beef stroganoff is a classic recipe that never goes out of style, and this crock pot version is as easy as it is delicious! This slow cooker recipe pairs perfectly with side dishes such as creamed spinach, Mediterranean salad, corn souffle, zucchini casserole, parmesan roasted broccoli or honey roasted carrots. Fall is slowly sneaking up on us and I have been pulling out all my crock pot recipes for the occasion. This slow cooker beef stroganoff was at the top of my list because it’s always a huge hit. An extremely easy dinner recipe that’s hearty and perfect to bring the fall weather in.
Slow Cooker Beef Stroganoff Ingredients
To make this recipe, you will need olive oil, beef stew meat, salt, black pepper, mushrooms, onion, garlic, beef broth, Worcestershire sauce, corn starch, egg noodles, sour cream, cream cheese and fresh parsley.
How Do You Make Slow Cooker Beef Stroganoff?
Heat the olive oil in a large pan or skillet over medium high heat. Season the meat, then add it to the pan. Cook the meat for a few minutes on each side until it is golden brown, then transfer it to the slow cooker. Add the mushrooms, onions and garlic to the pan and cook until tender. Add the veggies to the crock pot with the beef, along with beef broth and Worcestershire sauce. Let the meat and vegetables cook until tender. Whisk together the corn starch and the rest of the beef broth. Add the beef broth mixture to the crock pot and cook until the sauce starts to get thick. Stir in the sour cream, cream cheese and some salt and pepper. Pour cooked egg noodles into the slow cooker and stir to combine everything. Add the parsley on top, then serve and enjoy.
Tips For The Perfect Dish
You can use cuts of beef such as beef stew meat or a chuck roast cut into 2-inch pieces. This type of well marbled meat will turn out fall apart tender after a long trip through the slow cooker. It’s also possible to use cuts such as strip or sirloin steak, although this is a more expensive option. If you’re short on time, you can skip the browning of the meat and vegetables. That being said, this step does add a lot of extra flavor so I would encourage you to take the time to do it. I recommend using full fat sour cream and cream cheese. The low fat varieties will not melt as well into the sauce. Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish due to the dairy content.
Flavor Variations
This recipe is delicious as-is, but you can change up the ingredients to customize the flavors to your tastes.
Protein: Stroganoff can be made with other cuts of meat such as boneless skinless chicken thighs or pork shoulder. Vegetables: I typically use button mushrooms, but other great options include cremini, portobello or chanterelle mushrooms. You can also add other veggies such as sliced carrots, or stir in some fresh spinach when you add the dairy. Pasta: If you don’t have egg noodles, try another short pasta such as rotini, fusilli or penne. Rice will also work in a pinch. Flavorings: No parsley on hand? Try a different herb such as chives, thyme or even rosemary. You can also stir some Dijon mustard into the sauce.
This slow cooker beef stroganoff is a super easy meal that feels great to come home to. Outside of the house smelling delicious, this is one of my favorite comfort foods. It remains a highly requested dish in our house.
Slow Cooker Beef Stroganoff Video
