Slow-Cooker Beef Stroganoff

Beef chuck roast is prepared stroganoff-style and served atop pleasantly chewy egg noodles. [Photograph: Jennifer Olvera]

Slow-Cooker Beef Stroganoff

About This Recipe

Yield:Serves 4 to 6
Active time:20 minutes
Total time:8 1/2 hours
Special equipment:Slow Cooker
This recipe appears in: Sunday Supper: Slow Cooker Beef Stroganoff


  • 1 tablespoon olive oil
  • 1 small beef chuck roast, about 2 pounds total
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 (10.5 ounce can) low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared grainy mustard
  • 1 teaspoon sherry or red wine vinegar
  • 1/3 cup dry sherry
  • 2 bay leaves
  • 1 1/2 tablespoons flour
  • 1/2 cup sour cream
  • 12-ounce package egg noodles
  • 1 1/2 tablespoons minced flat-leaf parsley


  1. 1

    Heat oil in a large sauté pan over Dutch oven over high heat. Season meat generously with salt and pepper. When oil is shimmering, brown meat for 3 to 5 minutes and flip and cook for another 3 minutes. Transfer meat to a slow cooker and add onion, garlic, beef broth, Worcestershire, mustard, vinegar, sherry and bay leaves. Season with 1/2 teaspoon each salt and pepper. Cover and cook on low for 8 hours.

  2. 2

    When meat is fall-apart-tender, shred into chunks, removing and discarding any fatty parts. Season to taste with salt and pepper. Keep warm.

  3. 3

    Transfer liquid to a medium-sized saucepan over medium-high heat. Whisk in flour, taking care there are no lumps. Add sour cream and whisk to combine. Simmer for 3 to 4 minutes to allow sauce to thicken. Season to taste with salt and pepper.

  4. 4

    Cook noodles according to package directions and divide between individual bowls. Top with meat and spoon sauce on top. Garnish with parsley and serve immediately.


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