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A bowl of creamy beef and mushroom stroganoff, served over egg noodles.

Slow Cooker Beef Stroganoff

A family favourite beef stroganoff recipe, filled with tender beef in a creamy mushroom sauce served with pasta.
5 from 26 votes
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Course: Dinner
Cuisine: Slow Cooker Recipe
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 people
Calories: 695kcal
Cost: $15

Equipment

  • Frying pan
  • slow cooker (crock pot)

Ingredients

  • 750 g rump steak (see notes)
  • salt and pepper to season
  • 2 tbs olive oil
  • 1 onion diced
  • 40 g butter
  • 250 ml (1 cup) beef stock liquid
  • 1 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp sweet paprika
  • 1 tsp dried thyme optional
  • 1 tbsp tomato paste
  • 400 g mushrooms sliced
  • 300 ml sour cream

Instructions

  • Slice the steak into thin strips and season well with salt and pepper. 
  • Heat 1 tbs of the olive oil in a frying pan over high heat. Add half of the steak strips, spread out with tongs and allow to cook (without turning) for 30 seconds. Turn the steak and repeat for a further 30 seconds (the meat will still be pink inside). Transfer to a slow cooker and repeat cooking with the remaining olive oil and beef strips. 
  • Add the butter to the frying pan and allow to melt. Cook the onion for 2-3 minutes or until soft. Add to the slow cooker. 
  • In a bowl, mix together the beef stock liquid, dijon mustard, Worcestershire sauce, sweet paprika, dried thyme and tomato paste. Pour into the slow cooker and stir. 
  • Cook for 8 hours on low or 5 hours on high. 
  • With 1 hour of cooking time remaining, add the mushrooms. 
  • With 30 minutes of cooking time remaining, stir through the sour cream.
    See notes - if you want to thicken the sauce.
  • Serve with cooked egg noodles, pasta, rice or mashed potato.

Notes

Recipe Notes & Tips:
  • Always cut your beef strips crossgrain to ensure tenderness, or you can buy beef strips already cut for time saving convenience.
  • Using a slow cooker means that you can use the cheaper cuts of beef, as the slow cooking method tenderises the meat well. I use rump, sirloin or blade steak, rather than the more expensive cuts of steak.
  • Searing your beef first helps to lock in the flavour.
  • I have used common button or cup mushrooms here, but another favourite of mine, the larger portobello mushrooms, are rich in beautiful earthy flavour too.
  • You will notice that there's not much liquid in the slow cooker by the time you add the mushrooms - this is absolutely fine as the mushrooms will release plenty more liquid. 
  • Just before serving, check the thickness of the sauce. If you would like it to be slightly thicker, simply mix 1 tbs of cornflour (cornstarch) will ¼ cup cold water, stir to dissolve and then stir through the mixture in the slow cooker. 
  • I like to cook beef stroganoff for the full 8 hours on low as it means I can put it on in the morning and it's ready at dinner time! But if I need to speed up the cooking time, then slow cook for 5 hours on high - either way, it's moist, tender and simply delicious!
  • Storing - once the cook time has finished, place any leftovers into an airtight container and into the fridge immediately. Do not place the slow cooker pot into the fridge as it retains the heat and won’t cool the stroganoff quickly enough. Consume any leftovers within 2 days or freeze for up to 3 months. 

Nutrition

Calories: 695kcal | Carbohydrates: 54g | Protein: 38g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 161mg | Sodium: 309mg | Potassium: 914mg | Fiber: 3g | Sugar: 5g | Vitamin A: 775IU | Vitamin C: 4.2mg | Calcium: 76mg | Iron: 4.4mg