Slow-Cooker Beef Stroganoff Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated Apr. 23, 2019
20140117-280257-Serious-Eats-Slow-Cooker-Beef-Stroganoff-primary.jpg
Beef chuck roast is prepared stroganoff-style and served atop pleasantly chewy egg noodles. Jennifer Olvera

Technically, you could just put the meat, un-browned, in the slow cooker. But... don't: taking time to brown it helps to build flavor. The same goes for inclusions like Worcestershire sauce, mustard, and vinegar: without them, this dish falls flat.

While most stroganoff recipes do include mushrooms, I've found that they get rubbery when cooked this way. Roast them with a tablespoon of olive oil, salt, and pepper in a 400°F for 20 to 25 minutes if you consider them a must. Then, add the mushrooms into the finished dish.

Recipe Facts

3.4

(5)

Active: 20 mins
Total: 0 mins
Serves: 4 to 6 servings

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Ingredients

  • 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 clove 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-ounces package egg noodles

  • 1 1/2 tablespoons minced flat-leaf parsley

Directions

  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. 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. 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. 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.

Special equipment

Slow Cooker

Nutrition Facts (per serving)
485 Calories
25g Fat
31g Carbs
34g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 485
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 49%
Cholesterol 113mg 38%
Sodium 872mg 38%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 34g
Vitamin C 4mg 19%
Calcium 65mg 5%
Iron 4mg 23%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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