A cozy, hands off dinner made easy, this Slow Cooker Beef Stroganoff is loaded with tender beef, creamy sauce and rich mushroom flavor. It's perfect for busy weeknights or family comfort meals.
This version takes all the effort out of a comfort food favorite; no searing or fussing, just simple ingredients that simmer into something rich and hearty.
It's the perfect cozy dinner for busy days, colder weather, or whenever you want a family meal that feels special with almost no work.
If you love slow cooker recipes, make this Slow Cooker Cowboy Casserole, this Slow Cooker Wedding Soup or my Slow Cooker Mississippi Pork Roast next!
Ingredients
Here's everything you'll need to make slow cooker beef stroganoff:
- Flank or sirloin steak: I like to use beef that's thinly sliced against the grain. Trim any fat from the beef and slice into ½-inch strips.
- Light olive oil: This is used for searing.
- Butter: Adds richness and is great for sauteing.
- Yellow onion: Get them thinly sliced into half-moons.
- Tapioca or cornstarch: This is used to thicken the sauce with.
- Beef broth: For the savory base.
- White wine: Adds acid, flavor and balance.
- Dijon mustard: I love it for the tangy sharpness.
- Cremini mushrooms: You can use other kinds of mushrooms if you like.
- Greek yogurt: Adds a creamy finish and consistency.
See recipe card for quantities.
Instructions
Follow these simple steps to get perfectly tender and delicious slow cooker beef stroganoff:
- Step 1: Season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the beef for 5 minutes without moving, then flip and cook 1 minute more. Remove and set aside. Add butter to the pan, then sauté the onion and mushrooms for 3-4 minutes until soft. Add the beef to the pan.
- Step 2: Stir the starch with a splash of broth to make a slurry, then add it along with the remaining broth, wine and mustard. Simmer 3-5 minutes until the beef is tender and the sauce has thickened.
- Step 3: Stir in the yogurt for the last 2 minutes to warm through.
- Step 4: Thin with extra broth if you prefer a looser sauce. Serve over hot pasta or rice and finish with fresh parsley or chives.
Use your slow cooker to get perfectly tender, juicy pieces of beef.
Substitutions
- Swap the steak for ground beef or sliced chicken thighs.
- Use sour cream instead of Greek yogurt for a richer, classic finish.
- Replace white wine with extra beef broth plus a squeeze of lemon for acidity.
Variations
- Mushroom heavy stroganoff: Double the mushrooms and leave out the meat for a vegetarian version.
- Richer sauce: Add 1 to 2 teaspoons of smoked or sweet paprika for a deeper, warmer flavor.
- Herb loaded: Stir in fresh thyme or dill at the end for a brighter, more aromatic finish.
Equipment
I pretty much just used a knife and cutting board as well as my slow cooker and a pair of tongs, to work with the meat.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 to 4 days.
For longer storage, freeze without the yogurt for up to 2 months, then stir in fresh yogurt when reheating.
Top tip
Sear the beef in small batches so the pieces caramelize and don't steam.
FAQ
Yes. The sauce actually develops more flavor as it sits. Just reheat gently and stir in the yogurt at the end to keep it smooth and creamy.
Related
Looking for other recipes like this? Try these:
Slow Cooker Beef Stroganoff
Ingredients
- 1 lb flank or sirloin steak
- ¼ teaspoon flakey salt
- ⅓ teaspoon ground black pepper
- 1 tablespoon light olive oil
- 2 tablespoon butter
- 1 medium yellow onion 80g / 2.8oz, sliced into thin half moons
- 2 tablespoon tapioca or corn starch
- 1.5 cups beef broth
- 3 tablespoon white wine
- 1 tablespoon dijon mustard
- 250 g cremini mushrooms sliced, 8.8oz
- ½ - ⅔ cup Greek yogurt to taste
Instructions
- Remove any fat or gristle from the beef. Cut into strips ½-inch thick.
- Season with ¼ tsp salt and pepper.
- Melt olive oil in a large skillet or non-stick frying pan over a medium heat. Add beef and allow to cook on one side undisturbed for 5 minutes to get a crispier sear. Turn and cook for 1 further minutes. Set aside. (You may need to do this in two batches. Don't overcrowd the pan.)
- Add the butter to the pan and allow it to melt. Add the onion and mushrooms to the pan and sauté for 3 - 4 minutes until soft.
- Add beef back to pan and stir to combine.
- Mix tapioca or corn starch with a little broth to form a paste. Add to the pan with the rest of the stock, wine and mustard.
- Bring to a simmer and cook for 3 - 5 minutes until tender and the sauce thickens.
- Two minutes before serving, stir in yoghurt to heat through. Option to thin with a little more stock depending on how runny and saucy you like it.
- Enjoy served over hot cooked pasta or rice.
- Top with fresh parsley or chives.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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