Slow Cooker Beef Stroganoff

When you need comfort food, nothing compares to classic Slow Cooker Beef Stroganoff. Tender sirloin, mushrooms, and the most delicious silky savory sauce, all tossed with egg noodles. This healthy beef stroganoff is made from scratch using clean ingredients (no canned soup) but still made easy with the help of the crockpot.

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Course: dinner, dinner recipe, dinner recipes

Cuisine: American

Keyword: crockpot beef stroganoff, healthy beef stroganoff, slow cooker beef stroganoff

Prep Time: 20

Cook Time: 6

Total Time: 8 20

Servings: people

Calories: 407kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart slow cooker

Ingredients

1.5 lbs boneless sirloin steak
1/2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped onion
3 garlic cloves minced
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
16 oz. sliced mushrooms
1/3 cup pure cornstarch
1.5 cups beef broth divide
1 cut sour cream
2.5 cups hot cooked egg noodles I used whole wheat

Instructions

Cut the steak diagonally across grain into 1/4 inch thick slices.
Place steak into the bottom of the slow cooker. Sprinkle salt, pepper, and dried dill weed onto the steak.
In a small microwave-safe bowl, add the chopped onion, garlic, and olive oil. Stir the onion and garlic until coated with the oil. Microwave on high for 3-5 minutes or until translucent, fragrant, and garlic looks slightly golden.
In the bowl with onion and garlic, stir in one cup of the beef broth, Dijon mustard, and Worcestershire sauce.
Pour the broth mixture over the beef in the slow cooker.
Add the mushrooms to the top.
Place the lid tightly on the slow cooker and set to cook on high 2-3 hours or low for 5-7 hours.
I recommend cooking on low if possible because sirloin is a leaner cut of meat and could dry out on high heat.
Use a small whisk or fork to whisk the cornstarch into the remaining ½ cup of beef broth to make a slurry.
Stir the slurry to the juices in the slow cooker.
Place the lid back on and set it to cook for another 10-15 minutes. The sauce will thicken during this time.
Stir in the sour cream, place the lid back on, and let it cook for about 5 minutes. At this point, the sauce will be hot, thick, silk, and delicious.
Please give it a taste for salt and then serve over egg noodles. If you want, sprinkle with fresh parsley or thyme.

Notes

One serving is about 1 1/4 cups sauce and 1/2 cup of noodles.

Storage tips

Store the stroganoff sauce in an airtight container separately in the refrigerator for up to 4 days. I recommend storing the noodles separately, so they don't get mushy.

If you want to make a portioned-out dinner, then add a portion of stroganoff and noodles side by side into a glass meal prep container. Heat in the microwave for 1-2 minutes when ready to eat, then stir and heat for another minute.

You can also freeze beef stroganoff using 1-cup silicone trays (Souper cubes) or freeze into portioned dinners as I described above. Reheat on the stovetop or in the microwave.

Another option is to assemble the ingredients into the slow cooker insert and refrigerate. Set the slow cooker the following morning and continue with the recipe.

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