Slow Cooker Beef Stroganoff

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: Russian


There’s nothing easier or tastier than a beef stroganoff made in the slow cooker. Everything goes in, and deliciousness comes out! Serve over boiled egg noodles, rice, mashed potatoes, or thick slices of bread.


  • 1 medium onion, chopped
  • 16 oz. sliced mushrooms
  • 2 lbs. beef round stewing meat in 1-2 inch chunks
  • 2 cloves garlic, minced
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 cup plus 6 Tbsp. unsalted beef stock, divided
  • 3 Tbsp. cornstarch
  • ½ cup sour cream
  • 1 Tbsp. Dijon mustard (optional)


  1. Into a 6 quart slow cooker, put the onions and then the mushrooms and then the beef.
  2. Sprinkle beef with garlic, salt, and pepper.
  3. Pour over 1 cup of the unsalted beef stock.
  4. Cook until meat is cooked through and tender, on high for 4-5 hours or on low for 6-8 hours. Skim off the fat, if desired.
  5. Mix together corn starch with remaining 6 tablespoons of beef stock. Stir until smooth.
  6. Pour the cornstarch mixture into the slow cooker. Stir. Cook for 30 more minutes to thicken the sauce.
  7. Turn off slow cooker and stir in 1/2 cup of sour cream. Taste, add more salt and pepper to taste.
  8. Stir in mustard if desired.