Slow Cooker Beef Stroganoff

Our beef stroganoff recipe is made in the slow cooker which means it's an easy, streamlined version of the classic dish. Instead of the searing and simmering required for a stovetop stroganoff, you simply combine the meat, mushrooms, and onion in the slow cooker, pop on the lid, and leave it for six to eight hours. When it’s done cooking, you’ll be rewarded with fall-apart tender meat and a flavorful liquid you’ll thicken with a bit of cornstarch and then enrich with sour cream and mustard to round things out. Served over egg noodles with a sprinkling of fresh dill, this hearty, cold-weather dinner is sure to become a new household favorite.

What Is Beef Stroganoff?

Like so many now classic dishes, exactly how beef stroganoff came to be is not known. It is thought to have originated in Russia in the early 19th century and to be named after the prominent Stroganov family. It may be named for Pavel Alexandrovich Stroganov, who was born in France and served as a diplomat to Britain.

The dish leans on the French technique of browning meat and building a pan sauce but gets a creamy, tangy finish from sour cream—a very Russian touch. The mushrooms were added later, and while American versions typically see the saucy mixture served over egg noodles, in Russia it is traditionally topped with crispy potato straws.

Key Components for Beef Stroganoff

The meat: Peruse a few different beef stroganoff recipes and you're likely to find just as many different cuts of beef called for, from tenderloin to sirloin to tri-tip. Our version uses flavorful, well-marbled chuck roast, which becomes lusciously tender during the long cook time without the risk of drying out. Rather than cutting the meat into chunks as with most beef stew recipes, for our version you'll slice it into thin strips. This gives the finished dish an elegant presentation.

The allium: You'll need one yellow onion for this recipe, which you'll toss directly into the slow cooker with the meat and mushrooms. You can use a white onion if that's what you have on hand, but we don't recommend swapping in a sweet or red onion here.

The mushrooms: It wouldn't be beef stroganoff without a generous amount of mushrooms. Basic white—or button—ones work grea, but you can also use cremini mushrooms. To clean them, use a damp paper towel to wipe off any dirt or give them a quick rinse under cold running water, just be careful not to soak them.

The thickener: After the meat and vegetables cook, you'll want to thicken the liquid with a bit of cornstarch. To do so, dissolve the cornstarch in a small amount of cold water, then add it to a saucepan with about 1 cup of liquid from the slow cooker. Bring it to a boil to activate the cornstarch, then stir it back into the meat and vegetables.

The finishing touches: Sour cream gives stroganoff its telltale creamy and tangy finish. We call for reduced-fat, but you can certainly use full-fat sour cream for an even richer result. Dijon mustard adds some welcome acidity which brightens the rich sauce. Two full tablespoons will give a robust punchiness to the sauce, but you can start with half that amount and add more, tasting as you go. And don't skip the fresh dill—it adds a final touch of freshness and a subtle herby note.

How to Make Beef Stroganoff In the Oven

No slow cooker? No problem. You can make this easy recipe in the oven instead:

Preheat the oven to 350 degrees Fahrenheit. Follow step 1 of the recipe, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours. Proceed to step 2.