Slow Cooker Beef Stroganoff

Comfort food and slow cooker- the two words I look forward to every winter. This Slow Cooker Beef Stroganoff recipe combines those words and is one of my favorite healthy comfort food dishes to make in the slow cooker. 

Of course, you can make this on the stovetop with my easy beef stroganoff recipe, but if you’re looking for dinner to cook while you focus on other things, then this crockpot version is for you.

Ingredients

Sirloin. Using sirloin steak instead of a fattier cut of beef like chuck roast or beef stew meat creates a crockpot beef stroganoff recipe lower in saturated fat, calories, and cholesterol. The sirloin will get tender and delicious cooking in the crockpot, but you need to watch it, so it doesn’t dry out.

Another benefit of using sirloin is that the gravy doesn’t end up greasy like it would with a fattier cut of meat. 

Onion and garlic. The flavor foundation for this stroganoff gravy. I prefer using white onion, but a yellow onion would work too. 

Beef broth. This is the base for the sauce. Don’t forget to save ½ cup to make the slurry to thicken the sauce after it cooks. The beef broth gives the best flavor to this beef stroganoff recipe, but any broth will work. If you are watching your sodium then use a low-sodium broth.

Worcestershire sauce. I like to call this my secret stroganoff ingredient – especially when making it in the crock pot. Worcestershire sauce gives the gravy a rich flavor that stands up to the slow cooking process.

Sliced mushrooms. Let’s start with the variety. I keep this recipe simple and use sliced white mushrooms. However, you can also use cremini (baby portobello’s) for a meatier mushroom with more flavor. Honestly, I find that the type of mushroom doesn’t matter because it soaks up the taste of the sauce. 

Now, let’s talk about what size package of mushrooms to use. When I first started to make this healthy beef stroganoff recipe, I only used one 8-ounce package of sliced mushrooms. Over the years, I’ve increased the amount to 16-ounces of sliced mushrooms, resulting in the perfect amount of mushrooms after the recipe cooks down.

Dijon mustard. Stroganoff gets its distinct taste from the Dijon mustard in the sauce. I use extra in this slow cooker recipe because long cook times tend to mute flavors. Two tablespoons keep the Dijon mustard recognizable in the sauce.

Dried dill weed. Dill weed is not an ingredient in classic stroganoff recipes, but it’s found a place in modern versions, and I think it’s delicious. I only use 1⁄2 teaspoon in this recipe, and that’s the perfect amount. If you don’t like dried dill weed, then leave it out. If you want to use fresh dill, I recommend using ½ tablespoon and adding it at the end.

Cornstarch. Cornstarch creates a creamy, silky smooth sauce quickly, and you don’t have to use as much. Traditional stroganoff recipes made on the stovetop use flour to thicken the sauce. Still, cornstarch is another alternative when making this recipe in the crockpot because it has more thickening power than flour. It’s also a great option when you want to keep the sauce gluten-free. 

Sour cream. Another unique feature of stroganoff sauce is its creaminess, and that’s made possible with sour cream. I prefer to use full-fat sour cream because it’s a clean option. Light sour cream includes preservatives and additives I don’t want in our food. 

Egg noodles. This is the classic noodle of beef stroganoff. Use whole grain to keep it a healthier version.

How to Make Slow Cooker Beef Stroganoff

• 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.