This incredibly rich & creamy slow cooker beef stroganoff is packed full of flavor and has amazing tender pieces of beef that just melt in your mouth. It’s incredibly easy to prepare so you can easily get it cooking in the morning so that it’s ready in time for whenever you go to sit down for dinner.
It’s important that you use a cheaper cut of meat like rump or blade. This low-quality choice of meat is because we’re cooking the beef for a very long time, using a tender cut like beef tenderloin is not only expensive but will fall apart not long into cooking.
This stroganoff goes well with rice, pasta or even some potato mash. I prefer to have the stroganoff with rice or pasta because it’s easier to cook up than something like mash potato, but it just comes down to how much time you have and personal preference.
This dish reheats surprisingly well so if you find yourself needing a quick and easy lunch, then the leftovers of this dish work perfectly well.
If you want to see how to do this delicious stroganoff recipe, then be sure to check out the video below. It will take you through everything there is to preparing and cooking this tasty dinner dish.
Slow Cooker Beef Stroganoff Recipe
8 Hours & 20 Minutes
- 500g (17.5 oz) beef (Preferably rump), cut into cubes
- 1 Tbsp sweet paprika
- 1 onion, diced
- 2 tsp garlic, crushed
- 500g (17.5 oz) mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 cup beef stock
- 4 Tbsp sour cream
- 2 Tbsp cornstarch
- Salt & Pepper
- In a bowl, coat the beef with paprika and a pinch of salt & pepper.
- In a frypan over high heat, quickly sear the meat, so it’s slightly browned.
- Once that’s done, add to a slow cooker the beef, onion, garlic, mushrooms, tomato paste, Worcestershire sauce and the beef stock.
- Cook on low for 8 hours or on high for 4 hours.
- Lastly, combine the sour cream and the cornstarch. Once combined, add this to the slow cooker and stir in. Allow to cook for a further 15 minutes.
- Season with salt & pepper.
- Serve & Enjoy
- If you don’t have any beef stock around, then this can be replaced with water instead. You may find that you will need to add a bit more seasoning at the end of cooking.
- Adding the sour cream at the end will help stop the sauce from splitting throughout the super long cook time.
- The sour cream and corn flour mix should be enough to thicken the sauce to the right consistency. If you feel like it needs more, then just mix some more cornstarch with water or sour cream. Adding cornstarch straight into the sauce may cause it to go lumpy.
- If you prefer a heavier creamier stroganoff, then you can add some cream cheese into the mix as well. I would add only add about 100g (4 Oz) at the same time as the sour cream. It just comes down to personal preference.
- If you’re running low on time, you can skip frying the beef. Just add to straight into the slow cooker, you may notice the beef not being as tender and flavorsome.
If you want to know all the nutritional information about this fantastic slow cooker beef stroganoff, then you can find it below. This information is only an estimate but will hopefully give you an excellent idea of what to expect from the dish. It’s also important to take into consideration this doesn’t include any extras such as pasta, rice or potato mash.
If you’re looking for other amazing beef dishes to do in the slow cooker, then you should check out the delicious beef goulash. Much like this dish, the result will leave you with amazingly tender pieces of beef. A goulash, however, is more like soup than a pasta dish.
If you have anything you would like to share about this slow cooker beef stroganoff recipe such as variations, feedback or anything else, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.