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Beef Stroganoff

A cozy slow cooker Beef Stroganoff with tender sirloin, earthy mushrooms, and a creamy sauce perfect over egg noodles or rice.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the stroganoff
  • 1 lb beef sirloin, sliced Trim excess fat and slice thinly across the grain.
  • 1 onion, chopped
  • 2 cups mushrooms, sliced White or cremini.
  • 2 cloves garlic, minced
  • 2 cups beef broth Low-sodium if possible.
  • 1 cup sour cream Full-fat gives best texture.
  • 1 cup homemade condensed cream of mushroom soup See note for alternatives.
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
For serving
  • Cooked egg noodles or rice For serving.

Method
 

Preparation
  1. Trim excess fat and slice the sirloin thinly across the grain into bite-sized strips.
  2. Place the sliced beef, chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper into the slow cooker. Stir gently to combine.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the beef is tender and the mushrooms are soft.
Finishing
  1. Turn off the slow cooker or switch to warm. Stir in the sour cream and the condensed cream of mushroom soup until fully incorporated and smooth. Taste and adjust seasoning with salt and pepper.
  2. Spoon the stroganoff over cooked egg noodles or rice. Garnish with chopped parsley if desired.

Notes

Avoid adding sour cream while the cooker is on high heat to prevent curdling. If the sauce is thin, thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in and cooked on HIGH for 10–15 minutes. Store leftovers in an airtight container for up to 3–4 days. Freeze in airtight containers for up to 3 months.