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A square photo of part of a slow cooker filled with beef stroganoff.

Slow Cooker Beef Stroganoff

Andréa
Tender beef in a creamy slow cooker stroganoff sauce with sour cream, Dijon, and Worcestershire. Serve over egg noodles.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 754 kcal

Ingredients
 

For the beef stroganoff

  • 2 large onions finely chopped
  • 3 cloves garlic squeezed
  • 2.2 pounds chuck roast or stew beef, cut into large chunks
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons Cognac
  • 1 teaspoon paprika powder
  • 2 cups beef broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 7 ounces sour cream
  • 3 tablespoons heavy cream
  • 1 tablespoon butter cold

For serving

  • 1 pound egg noodles

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Add the onions and garlic to the slow cooker.
    2 large onions, 3 cloves garlic
  • Place the beef on top and season with kosher salt and black pepper.
    2.2 pounds chuck roast, 1 teaspoon salt, 1 teaspoon ground black pepper
  • Add the tomato paste, Dijon mustard, Worcestershire sauce, cognac, beef broth, and paprika. Place the bay leaf and thyme on top.
    2 tablespoons tomato paste, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, 3 tablespoons Cognac, 1 teaspoon paprika powder, 2 cups beef broth, 1 bay leaf, 1 sprig fresh thyme
  • Cover and cook on LOW for 8 hours, or until the beef is tender and easy to pull apart with a fork.
  • Remove the bay leaf and thyme. Stir in the sour cream and heavy cream.
    7 ounces sour cream, 3 tablespoons heavy cream
  • Add the cold butter and stir until the sauce is smooth and glossy. Do not boil the sauce after adding the dairy. Keep it warm. Serve over egg noodles.
    1 tablespoon butter, 1 pound egg noodles

NOTES

1. Can I skip the cognac? Yes. Replace it with more beef broth. The sauce will lose a little depth, but it will still taste good.
2. Why add the sour cream at the end? Sour cream can break if it boils. Stir it in after the beef is done and keep the heat low.
3. What if my sauce seems thin? Serve it over egg noodles, which soak up extra sauce well. You can also let the sauce sit on warm for a few minutes with the lid slightly open.
4. How do I know the beef is done? It should press apart easily with a fork. If it still feels firm, give it more time. 
5. Storage
  • Refrigerator: Store covered in the fridge for up to 3 days.
  • Reheat: gently over low heat and do not boil.

Nutrition

Calories: 754kcal | Carbohydrates: 63g | Protein: 46g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 988mg | Fiber: 4g | Sugar: 6g | Vitamin A: 711IU | Vitamin C: 6mg | Iron: 6mg
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