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The kind of meal that makes you want to light a candle and stay in for the night.
There are certain dishes that just feel like home, you know? For me, beef stroganoff is one of those meals that’s tied up in all kinds of memories — snowy days when school was called off, big Sunday suppers after church, and the smell of onions and mushrooms sautéing that could make even the pickiest eater wander into the kitchen asking, “Is it ready yet?”
Here in the Midwest, we love our comfort food — the kind that warms your bones and doesn’t make a fuss. And while the original beef stroganoff came from Russia, it’s settled quite nicely into rural American kitchens. My slow cooker version is all about that tender beef, that creamy sauce with just a whisper of tang, and the earthy depth mushrooms bring to the party. And the best part? You toss it all together in the morning and by supper time, dinner’s basically done.
Why You’ll Love This Recipe
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Slow-cooked goodness — Let your Crockpot do the heavy lifting while you go about your day.
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Creamy and savory — That sour cream-Dijon combo gives it such a rich, velvety finish.
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Family favorite — Even the kids who “don’t like mushrooms” come back for seconds.
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Budget-friendly — Uses stew meat and pantry staples without sacrificing flavor.
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Hearty and versatile — Serve it over noodles, rice, or mashed potatoes — it’s a winner every time.
Ingredients (and a few notes from my kitchen)
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2 pounds beef stew meat, cut into strips — Chuck roast works great too. Just be sure to cut against the grain for tenderness.
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1 onion, chopped — Yellow or white both work. I’ve even used a shallot or two when I’m feeling fancy.
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2 cloves garlic, minced — Feel free to add a third clove if you’re garlic-inclined.
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8 ounces mushrooms, sliced — White button or cremini are perfect. Don’t skip them — they soak up flavor like little sponges.
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1 cup beef broth — Go low-sodium if you’re watching salt.
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1 tablespoon Worcestershire sauce — That little bottle hides big umami.
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 cup sour cream — Full-fat makes it luxuriously creamy, but light will do in a pinch.
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2 tablespoons all-purpose flour — Helps thicken that dreamy sauce.
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1 tablespoon Dijon mustard — Adds just the right zip.
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Fresh parsley or chives — Optional, but lovely for color and that little fresh pop on top.
Directions
(Don’t worry, the slow cooker does most of the work!)
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Get everything cozy in the crock.
Toss your beef, onion, garlic, and mushrooms into the slow cooker. Give it all a little stir so everyone’s mingling. -
Pour in the flavor.
Add your beef broth, Worcestershire, salt, and pepper. Stir gently to combine — no need to be too fussy here. -
Let it do its thing.
Cover and cook on low for 7–8 hours. Your house will start to smell amazing around hour five — just try not to peek! -
Make the creamy magic.
In a small bowl, mix together the sour cream, flour, and Dijon mustard until smooth. No lumps, please. -
Thicken things up.
About 30 minutes before you’re ready to serve, stir that creamy mixture into the slow cooker. Turn it to high and let it cook for another half hour. You’ll see the sauce start to thicken up nicely. -
Serve with love.
Spoon the stroganoff over warm egg noodles, fluffy mashed potatoes, or even white rice. Sprinkle with parsley or chives if you’re feeling fancy.
Serving Suggestions
Now, this dish is filling all on its own, but if you’re setting the table for company (or just hungry teenagers), here are a few ideas:
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Buttered egg noodles — My go-to. They soak up the sauce like a dream.
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Mashed potatoes — So hearty, especially on cold nights.
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Rice — A little untraditional, but just as tasty.
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Crusty bread — Trust me, you’ll want something to swipe through that sauce.
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Simple green salad — Keeps things light and adds a fresh crunch. A lemon vinaigrette pairs beautifully.
Storage Tips
If you’ve got leftovers (lucky you!), here’s how to keep them tasting great:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze without the sour cream (it can separate). Instead, add that in fresh when you reheat.
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To reheat: Warm gently on the stovetop or in the microwave. Stir occasionally and add a splash of broth if the sauce gets too thick.
Variations
Want to make it your own? Here are a few fun ways to switch it up:
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Lighter version: Use Greek yogurt instead of sour cream — it’s a bit tangier, but still delicious.
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Add veggies: Bell peppers, frozen peas, or even spinach stirred in at the end can add color and nutrition.
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A little heat: A pinch of cayenne or a dash of hot sauce brings subtle warmth.
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Wine lover’s twist: Add a splash of white wine or dry sherry with the broth for extra depth.
Until Next Time…
There’s something about a recipe like this — simple, slow-cooked, and shared around the dinner table — that reminds us why we cook in the first place. It’s not just about feeding ourselves. It’s about comfort, connection, and keeping those quiet little traditions alive.
If you try this slow cooker beef stroganoff, I’d love to hear how it turns out. Did you make any swaps? Did your family love it? Share your stories in the comments — they make my day.
And as always, happy cooking from my kitchen to yours. 🖤
Slow Cooker Creamy Beef Stroganoff
Ingredients
- 2 pounds beef stew meat cut into strips
- 1 onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- fresh parsley or chives for garnish
Instructions
- In a slow cooker, combine the beef strips, chopped onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth and Worcestershire sauce, then add the salt and black pepper. Stir to combine.
- Cover and cook on low for 7–8 hours, or until the beef is tender.
- In a small bowl, mix the sour cream, flour, and Dijon mustard until smooth.
- About 30 minutes before serving, stir the sour cream mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until the sauce has thickened.
- Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes, and garnish with fresh parsley or chives.
Notes
Nutrition