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Slow Cooker Beef Stroganoff

5 from 2 votes
This classic Russian dish is a creamy, hearty, stick-to-your-ribs kind of meal. The traditional sour cream sauce gives it a nice zing and the beef is fall apart tender.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Russian
Calories: 805
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 1 ½ to 2 pounds beef stew meat cut into small bite-size pieces
  • salt and pepper to taste
  • 1 can mushrooms or 8 oz fresh, sliced, optional
  • ½ cup diced onion
  • 3 cloves garlic minced
  • 2 cups beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 1 ½ tsp soy sauce
  • 3 Tbs cornstarch
  • ½ cup frozen green peas
  • 1 cup sour cream
  • 4 Tbs cream cheese softened, cut into small cubes
  • 12 oz egg noodles cooked according to package directions
  • 2 Tbs chopped chives optional garnish

Equipment

  • Large skillet
  • Slow cooker/Crockpot

Method
 

  1. Heat the oil over medium high heat in a large pan, preferably cast iron
  2. Cut the beef into smaller chunks if necessary and season with salt and pepper on all sides
  3. Add the beef to the pan in a single layer. Brown for 3-4 minutes on each side
  4. Add the meat to the slow cooker
  5. Add the onions, garlic,and mushrooms (if using) to the pan and brown for 2 minutes, adding a tablespoon or so of the beef broth to deglaze the pan then add to slow cooker
  6. Pour 1 ½ cups beef broth and the Worcestershire and soy sauces over the beef and stir to combine
  7. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours
  8. In a measuring cup or small bowl, whisk the remaining beef broth and cornstarch. Pour the mixture into the crock pot, add the frozen peas, and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened
  9. While the sauce thickens, cook the egg noodles according to the package directions
  10. Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste if needed
  11. Turn off the slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce
  12. Garnish with chopped chives if desired

Notes

Browning the meat, onions, garlic and mushrooms is not necessary, but adds a depth of flavor; if you’re in a hurry you can skip these steps altogether.
Do not open the slow cooker during the cooking process. There is no need to stir. If you do happen to open to stir, add 30 minutes to the cooking time for each time you open the cooker.
Do not add the sour cream and cream cheese at the beginning as it can curdle.
Egg noodles are usually used in Stroganoff, but any wide noodle will do.
This dish freezes well up to 3 months.