Crock Pot Beef Stroganoff

Square overhead image of a bowl of slow cooker beef stroganoff over egg noodles

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5 from 2 votes

This Crock Pot Beef Stroganoff is an easier version of the comfort food classic -- and it's packed with flavor!

Course Dinner

Cuisine American

Keyword beef stroganoff crock pot recipe, crock pot beef stroganoff, Easy Beef Stroganoff, slow cooker beef stroganoff

Prep Time 15

Cook Time 8

Total Time 8 15

Servings people

Calories 401kcal

Author Blair Lonergan

Ingredients

3-4 lbs. boneless beef chuck eye steak or chuck eye roast, trimmed and cut into 1 ½ -inch pieces*
Kosher salt and ground black pepper, to taste
16 ounces sliced white or baby bella mushrooms
1 large onion, sliced
1 bay leaf
2 cans (10.5 ounces each) cream of mushroom soup, NOT diluted
¼ cup beef broth
¼ cup dry white wine
¼ cup tomato paste
3 tablespoons Worcestershire sauce
1 tablespoon minced or grated garlic (about 3 large cloves)
1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
¼ cup sour cream, at room temperature
2 teaspoons Dijon mustard
1 tablespoon minced fresh dill (optional)
Optional garnish: chopped fresh parsley
Optional, for serving: cooked egg noodles, mashed potatoes, rice

Instructions

Season the meat with salt and pepper to taste. Place in the bottom of a slow cooker. Add the mushrooms, onion, and bay leaf.
In a large bowl or measuring cup, whisk together the condensed soup, beef broth, wine, tomato paste, Worcestershire sauce, garlic, thyme, and ½ teaspoon of pepper.
Pour the soup mixture into the slow cooker.
Cover and cook until the beef is tender, about 8-9 hours on LOW or 4-5 hours on HIGH.
Discard the bay leaf. Using a large spoon, skim fat from the surface of the sauce.
In a medium bowl, whisk together ½ cup of the warm sauce with the sour cream, mustard, and dill. This tempers the sour cream so that it doesn’t break when it hits the hot sauce. Stir the mixture back into the slow cooker.
Taste and season with salt and pepper, as needed.
Serve beef and gravy over cooked egg noodles, mashed potatoes, or rice, and garnish with fresh parsley, if desired.

Notes

* The chuck eye is a long, narrow group of muscles that runs along the center of the chuck, or shoulder section of the cow, from front to back. It is a continuation of the same muscles that make up the rib eye, one of the most flavorful and tender cuts of beef. If you can’t find chuck eye roast or chuck eye steak, try ribeye steak, a top blade roast, a bottom chuck roast, or even beef stew meat.

- For tender beef stroganoff, it’s important to cook the meat long enough to break down the tough connective tissue and fibers. If your meat is still tough after about 8 hours on LOW or 4 hours on HIGH, then cover with the lid and continue cooking.

- Every Crock Pot runs at a slightly different temperature, which is why the recipe gives ranges for suggested cooking times. Just get to know your slow cooker, and keep an eye on the dish the first time you prepare it. You'll know that the beef is done when it's fall-apart tender!

- Use full-fat sour cream at room temperature, and temper the sour cream with a small amount of hot gravy before adding the sour cream to the slow cooker. These steps prevent the sour cream from breaking or curdling when it hits the hot pot.

Nutrition