• Servings 6-8
  • Prep 20 min
  • Cook 5 hours min
  • Cuisine
  • Skill Level

Slow Cooker Beef Stroganoff


  • 2 and 1/2 lbs top round steak, cut in 1 and 1/2 inch cubes
  • 1 tbs kosher Salt
  • 1/2 tbs black pepper
  • 2 tbs olive oil
  • 2 tbs unsalted butter
  • 2 large shallots, minced
  • 1/2 lb medium mushrooms, quartered
  • 2 tbs paprika
  • 2 tbs Dijon mustard
  • 1 and 1/2 cups beef stock, plus 2 tbs
  • 1 cup sour cream
  • 3 tbs flour
  • 1 lb egg noodles
  • 1/4 cup fresh Italian parsley leaves, chopped
  • Pat beef dry and season all over with salt and pepper.
  • Heat a large sauce pan over medium-high heat, add oil and sear cubes in batches in a single layer, developing a good browned crust on all sides, about 2 minutes per side.
  • Transfer beef to the slow cooker.
  • Add 2 tbs beef stock to the pan and using a wooden spoon, scrape the browned bits from the bottom of the pan. Allow liquid to reduce slightly.
  • Add butter, shallots and mushrooms to the pan and saute until water from mushrooms evaporates.
  • Stir in paprika, mustard, 1 and 1/2 cups beef stock and transfer to slow cooker. Cover and cook on low for 5-6 hours.
  • In a small bowl, whisk together sour cream and flour, then stir into to cooker, cover and simmer for an additional 30 minutes.
  • Cook noodles according to package directions and drain.
  • Stir noodles into stroganoff ¬†and garnish with parsley.

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