This recipe for Slow Cooker Beef Stroganoff is by far one of the best beef stroganoff recipes I’ve ever made. Fork tender beef in a rich savoury gravy!
Winter is the time of year we search for the ultimate comfort food recipes and dig out the old slow cooker. I had a nice sirloin roast to cook and this was the perfect time to try a recipe I had been saved. A favourite Chef of mine is Ricardo. He is a French Canadian Chef who has a wonderful show on the Food Network called Ricardo and Friends. As I was browsing through his cookbooks I came across a great looking recipe for Slow Cooker Beef Stroganoff. My search was over, let the cooking begin!
I must say this recipe has to be the Ultimate Beef Stroganoff. The meat was so tender and the sauce full of flavour. The only modification I made to the recipe was replacing plain yogurt with sour cream as that is what I had on hand. I also used both the Dijon and Meaux mustard. Next time I make this recipe I will double it up as it is so good you will want a second helping!
Slow Cooker Beef Stroganoff
This recipe for Slow Cooker Beef Stroganoff is by far one of the best beef stroganoff recipes I've ever made. Fork tender beef with a rich savoury gravy!
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6
Calories: 450kcal
Ingredients
- 1 1/2 lb beef
- 1/4 cup flour
- 3 tbsp olive oil
- 3 cups mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1/2 cup red wine
- 1 cup beef broth
- salt and pepper
- 1/2 tsp paprika
- 1 tbsp Dijon mustard
- 1 tbsp Grainy mustard
- 3/4 cup sour cream
- 3 tbsp olive oil
- 3 tbsp butter
- Fresh parsley chives or green onions chopped
Instructions
- Cut beef into slices, salt and pepper.
- Dust slices of beef with flour.
- Heat olive oil in skillet, and brown meat.
- Transfer to slow cooker.
- In same skillet add butter, sauté onions, garlic and mushrooms.
- Deglaze skillet with red wine.
- Next add beef broth, paprika and mustards.
- Pour over beef in slow cooker and mix together.
- Cook on high heat for about 2 hours or low heat 4-5 hours.
- Prior to serving add sour cream.
- Garnish with fresh parley, chives or green onions.
- Serve with egg noodles, or any broad pasta.
Notes
recipe adapted from Ricardo Cuisine
Nutrition
Calories: 450kcal | Carbohydrates: 9g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 347mg | Potassium: 653mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9% | Vitamin C: 3.6% | Calcium: 6.3% | Iron: 18.1%
Ingredients
slice beef, salt and pepper, dust with flour
heat olive oil, sauté until meat is browned, transfer to slow cooker
add butter to skillet, sauté mushrooms, garlic and onion
deglaze skillet with red wine, add beef broth, mustards, paprika
pour over beef, cook, cover and cook 2 hours high 4-5 hours low.
add sour cream prior to serving. Garnish with parsley, chives.
Here are two more awesome beef recipes you will enjoy Slow Cooker Roast Beef and Slow Cooker Pulled Pork
Angie's Recipes says
January 10, 2013 at 5:13 pmThis looks amazing! And I like it’s prepared in a slow cooker.
Laureen King says
January 10, 2013 at 5:28 pmthanks Angie, aren’t crockpot recipes a blessing some days.
Penny says
March 5, 2017 at 9:09 amIt is delicious and not a lot of prep time.
Laureen King says
March 5, 2017 at 10:08 amthank you Penny, glad you enjoyed the recipe 🙂
Kandy says
March 29, 2013 at 12:50 pmLove your pictures, they look the way I want my food to look when cooked in the crockpot. I believe the prebrowning and cooking of other ingredients helps. What size crockpot are you using? I have a 6 qt and am wondering if I made extra if it would freeze, minus the sour cream. Upon warm up I would add the sour cream.
Laureen King says
March 29, 2013 at 2:29 pmThanks Kandy, I love opening my email in the morning and see a note of someone that has enjoyed one of my recipes. I think pre- browning really adds some great extra flavour to the dish. The crockpot I use is 6 qt. This would be a great recipe to freeze, and like you said just add the sour cream after its warmed up.
Anonymous says
November 10, 2013 at 8:53 pmLaureen, Ricardo just released all of his slow cooker favourites in a new book. Picked it up from Costco yesterday. Never been much of a slow cooker fan, but love Ricardo so I trust they will be delicious.
Laureen King says
November 11, 2013 at 1:37 amThanks for the info, going there this week to buy !
Anonymous says
January 30, 2014 at 8:14 pmwhy can’t we print them without all of the pictures?
Laureen King says
January 30, 2014 at 10:52 pmHello, I have been trying to update all my recipe for easy printing on Ziplist. I have updated this one, so hopefully works for you now.
Anonymous says
February 11, 2014 at 9:33 pmWould you please join Pinterest. I’d like to post this recipe directly to you.
Laureen King says
February 12, 2014 at 3:31 pmHello I am on Pinterest http://www.pinterest.com/artandthekitch/
Anonymous says
March 16, 2014 at 1:38 pmMaking this today!!!!!
Laureen King says
March 16, 2014 at 9:56 pmSuper, let me know how you like it.
Anonymous says
September 6, 2014 at 2:37 pmWhat kind of beef do you use?
Laureen King says
September 7, 2014 at 6:16 pmI usually use something like a sirloin tip roast.
Garnet Knopp says
September 8, 2017 at 2:32 pmI made this with caribou and it was awesome!
Laureen King says
September 9, 2017 at 3:02 pmI bet it was so tasty with caribou!
Anonymous says
November 15, 2014 at 10:34 pmHi, thanks for the recipe, superbe, did it and i love crockpot meals. Delphine.
Laureen King says
November 16, 2014 at 12:16 amAwesome, so glad you liked the recipe Delphine.
Tanya says
September 10, 2015 at 3:16 pmOk. I just prepared this recipe. And isn’t the whole purpose of using a sslowcooker to save time and let the slow cooker do the cooking. Basically the frying pan cooked everything. The slow cooker just kept it warm. Makes no sense
Laureen King says
September 10, 2015 at 3:39 pmHi Tanya, I use my slow cooker for multiple uses. Sometimes for a time saver, ex throw the chicken in and hit start, but I also like using a slow cooker for slow cooking meat dishes such as this beef stroganoff dish which will give you that fork tender beef. You will find a lot of the best slow cooker recipes take a bit of prep work, which can be done the evening or morning before and then the slow cooker can cook until ready to eat.
Don McBain says
November 24, 2015 at 6:48 pmI am going to try out this recipe tomorrow. I make beef stroganoff often but thought I would try it with my new slow cooker (crock pot). At first I was thinking along like Tanya, but I am sure the meat will be so very tender this way.
Laureen King says
November 24, 2015 at 6:49 pmHope you enjoy the recipe Don
Susan says
January 26, 2016 at 12:55 pmOh my goodness. I am just finished pouring the last into the crockpot and can already tell this is a WINNER.
THANK YOU- glad I found on Pinterest! Going to serve on spaghetti squash to lighten us up .
Laureen King says
January 26, 2016 at 5:34 pmAwesome Susan, great idea to serve with spaghetti squash.
Pamela says
February 13, 2016 at 8:21 pmLove the flavor of Beef Stroganoff but do not like mushrooms….can this be made without the mushrooms?
Laureen King says
February 14, 2016 at 8:30 amPamela you can leave the mushrooms out and it will still taste delicious!
Tysh says
March 21, 2016 at 7:53 pmI think this looks great! I’m going to use venison and my slow cooker can be used on the stove (thus losing a extra pan to wash). It sounds delightful. Tomorrow is the big day!!! Thank you! 🙂 I use recipes as a guideline. I’m sure this will be fabulous!
Laureen King says
March 21, 2016 at 8:22 pmHey Tysh, I can’t wait to hear how it turns out. Like the idea of using venison.
Koral says
April 25, 2016 at 7:37 pmSounds delish! I am going to prep everything right now and then it will be ready to be thrown into the slow cooker on my lunch break tomorrow. Thanks so much 🙂 I will be checking out your other recipes.
Laureen King says
April 26, 2016 at 6:18 amLove to know how you liked the recipe Koral. Aren’t slow cooker the best.
Lynne Formby says
May 15, 2016 at 9:18 pmHave made this several times now. Doesn’t matter how much I make. There are never any leftovers. Very tasty.
Laureen King says
May 15, 2016 at 11:08 pmThank you Lynne, yes it is a family friendly recipe – meaning never any leftovers! ha ha
Lisa says
October 5, 2016 at 2:14 pmHi, this sounds wonderful. Just 1 question – what does the red wine do? I’m a Newby at cooking with wine and I want to understand what the red wine does. Please advise. Thank you.
Laureen King says
October 5, 2016 at 10:23 pmHi Lisa, the red wine add a delicious depth of flavour to the dish.
Alana Holmes says
December 21, 2016 at 1:48 pmThis will be the second time I’ve made this recipe. Love it! So tasty and the meat turns out so tender. This will be my go to stroganoff recipe. Pairing the left over red wine is always a plus with dinner!
Laureen King says
December 21, 2016 at 4:39 pmHi Alana, how nice of you to comment, thank you. I am thrilled you enjoyed the recipe. Have a wonderful Holiday Season.
Kelly says
December 31, 2016 at 6:57 pmI’m on my way home to this recipe right now! I’m so excited!! Thank u for ur post! ?
Laureen King says
January 1, 2017 at 3:06 pmLove to hear back after you have tried the recipe Kelly.
Estelle K. George says
October 13, 2017 at 7:28 pmWhat kind of wine do you use for the beef stroganoff? The recipe looks fantastic!
Estelle K. George says
October 13, 2017 at 8:01 pmDo you use a pinot red wine or merlot red wine?
Estelle K. George says
October 13, 2017 at 8:04 pmAnother question! Does it matter how thick or thin the slices of beef ?
Laureen King says
October 13, 2017 at 8:21 pmHi Estelle, I usually use a cabernet sauvignon, but any good full bodied red wine works. I use what I like to drink and have on hand. I slice the meat to about 1/4 inch thickness. Hope you enjoy the recipe.
Stephania Pullicino says
November 26, 2017 at 2:01 amI tried this recipe and it was super delicious! I just made a few changes simply because I did not have all the required ingredients. I used ground mustard instead of grainy one and I used topping sour cream, which I added to the slow cooker for the last half hour or so, as I wanted a creamier sauce. It was so delicious that my older son (who hates mushrooms) devoured everything and suggested we serve this dish as main course for our family Christmas lunch!! 🙂 Thanks a lot xx
Laureen King says
November 27, 2017 at 6:01 pmFantastic, glad you enjoyed the recipe. I sure appreciate Stephania that you took the time to comment 🙂