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Classic Slow Cooker Beef Stroganoff Mushrooms Recipe

This classic slow cooker beef stroganoff combines tender beef strips with creamy mushrooms in a rich, savory sauce that simmers to perfection in your crockpot. The slow cooking process allows the flavors to deepen while tenderizing the beef, creating a comforting, restaurant-quality meal with minimal hands-on time. Served over wide egg noodles, it's a perfect weeknight dinner or special occasion meal that satisfies any beef and mushroom lover.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Russian-inspired
Servings 6 people
Calories 480 kcal

Equipment

  • 1 slow cooker (6-quart or larger)
  • 1 Large Skillet
  • 1 Cutting board
  • 1 Knife
  • 1 Mixing bowls
  • 1 Wooden spoon
  • 1 Measuring cups/spoons

Ingredients
  

  • 1.5 lbs beef tenderloin or sirloin sliced into thin strips
  • 8 oz button mushrooms sliced
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 cup beef broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 8 oz wide egg noodles cooked
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prep the Beef: Slice beef into thin strips against the grain. Pat dry with paper towels.
  • Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides (about 2-3 minutes per batch). Transfer to slow cooker.
  • Cook Aromatics: In the same skillet, sauté onions until translucent (about 3 minutes). Add garlic and cook until fragrant (1 minute). Add mushrooms and cook until golden brown (5-7 minutes).
  • Combine Ingredients: Transfer mushrooms, onions, and garlic to the slow cooker with the beef.
  • Make Sauce: In a bowl, whisk together beef broth, sour cream, heavy cream, flour, paprika, and thyme. Pour over ingredients in slow cooker.
  • Slow Cook: Cover and cook on low for 6-7 hours or until beef is tender.
  • Serve: Cook egg noodles according to package instructions. Serve beef stroganoff over noodles and garnish with fresh parsley.

Notes

  • For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes of cooking.
  • Can be made ahead of time and refrigerated for up to 3 days.
  • Freeze leftovers for up to 3 months.
  • Adjust seasoning to taste before serving.
Keyword Slow Cooker, Beef Stroganoff, Mushrooms, Comfort Food