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

Cook Time: 8

Total Time: 8 20

Servings: people

Calories: 695kcal

Cost: $15

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.

RECIPE NOTES & TIPS:

Always cut beef across the grain for maximum tenderness, or buy beef strips already cut for time saving convenience.
Searing the beef first adds extra flavour — don’t skip this step.
Add sour cream at the end to prevent curdling.
Mushrooms release liquid as they cook — it’s normal for the sauce to look thick earlier on.
For a thicker sauce, stir through a cornflour slurry (mix 1 tbs of cornflour with ¼ cup cold water) just before serving.
Taste and adjust seasoning at the end — slow cooking can mellow flavours.
Storage - Store cooled leftovers in an airtight container in the fridge for up to 2 days.
Freezing - Freeze cooled stroganoff (without pasta) for up to 3 months. Thaw overnight and reheat gently.