If you are craving a comforting, rich, and utterly satisfying meal, then this Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe is exactly what you need. Imagine tender, melt-in-your-mouth beef slow-cooked to perfection, combined with a velvety sauce made from full-fat sour cream and browned butter-infused mushrooms that burst with garlicky goodness. This dish offers a perfect balance of hearty flavors and creamy textures, providing a homely dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients, each chosen to build layers of flavor and create that signature stroganoff texture. From tender beef to fragrant garlic and smooth sour cream, these elements come together to deliver a show-stopping dinner.
- Beef chuck (1.75kg/3.5lb): This cut is perfect for slow cooking because it becomes tender and juicy over time.
- Salt (1.5 tsp + 0.5 tsp): Enhances natural flavors and seasons both beef and mushrooms precisely.
- Pepper (1.5 tsp + 0.5 tsp): Adds a subtle heat that balances creaminess.
- Oil (2 tbsp): For browning the beef perfectly to lock in juices and develop flavor.
- Unsalted butter (20 g + 3 tbsp): Plays a starring role in both the sautéed aromatics and garlic butter mushrooms, adding richness.
- Large onion (1, sliced): Provides sweetness and depth as it softens during cooking.
- Garlic cloves (7 total): Minced and finely minced, garlic is the aromatic backbone of the dish, especially in the mushrooms.
- Plain flour (7 tbsp): Thickens the sauce to a luscious consistency.
- Dijon mustard (4 tbsp): Adds a subtle tang and complexity to the creamy sauce.
- Reduced salt beef stock (1 litre): The liquid base that infuses the beef with savory depth.
- Full-fat sour cream (1.5 cups): The creamy magic ingredient that makes the sauce rich and smooth.
- Mushrooms (700 g, sliced): The star of the garlic butter mushrooms, bringing earthiness and texture.
- Wide egg noodles, pasta, or mashed potatoes: Choose your preferred carb to soak up the delicious sauce.
- Chives for garnish: A fresh, colorful finish that brightens the plate.
How to Make Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe
Step 1: Season and Brown the Beef
Start by patting your beef cubes dry – this is key to getting a beautiful sear later. Sprinkle salt and pepper evenly all over, so every bite will be well-seasoned. Heat oil in a heavy pan over high heat and brown the beef in batches to avoid overcrowding; this step locks in flavor and caramelizes the meat surface for that irresistible taste.
Step 2: Sauté Aromatics and Build the Sauce Base
After removing the beef, let the pan cool slightly and melt half the butter. Add minced garlic and sliced onions, cooking until they soften and become fragrant – this builds the aromatic base. Sprinkle the flour over the mixture and stir constantly to create a roux, then add Dijon mustard. Don’t worry if it looks sticky or gluey right now; it will dissolve beautifully once the beef stock goes in.
Step 3: Add Beef Stock and Simmer
Gradually pour in the beef stock while stirring to avoid lumps, blending everything into a smooth gravy. Scrape the bottom of the pot to incorporate all those lovely browned bits. Bring this to a gentle simmer as the sauce thickens and flavors intensify.
Step 4: Slow Cook the Beef
Transfer the savory liquid into your slow cooker and add the browned beef cubes. Cooking on LOW for 8 hours lets the beef become incredibly tender and flavorful, perfect for sinking your fork into. If you’re short on time, HIGH for 5 hours works too, but nothing beats that low-and-slow tenderness.
Step 5: Prepare Garlic Butter Mushrooms
While the beef cooks, melt butter in a skillet over high heat and sauté half of the sliced mushrooms until golden. Add half the garlic, salt, and pepper, cooking until the mushrooms develop that deep, caramelized color. Repeat with the remaining butter, mushrooms, and garlic for maximum richness and garlicky punch.
Step 6: Finish the Stroganoff
Once the beef is tender, mix the full-fat sour cream with some of the cooking liquid to create a velvety sauce base. Gently stir this back into the beef stew, then carefully fold in the garlic butter mushrooms, ensuring every bite is loaded with creamy, earthy goodness.
How to Serve Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe
Garnishes
Freshly chopped chives add a burst of green freshness and a mild onion flavor that livens up the rich stew. Sprinkling these on top just before serving makes your Stroganoff look vibrant and inviting.
Side Dishes
This dish pairs beautifully with wide egg noodles, whose broad ribbons capture every drop of the creamy sauce. Alternatively, creamy mashed potatoes or your favorite pasta shapes create a perfect base to soak up all those flavors.
Creative Ways to Present
For a special occasion, serve the Stroganoff in large, shallow bowls to showcase the sauce and tender beef cubes. Layer it atop a bed of buttery polenta for an unexpected twist, or portion it into mini cast iron dishes for rustic, family-style meals that invite sharing.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
Freeze leftover stroganoff in a sturdy container or freezer bag for up to 3 months. Be sure to leave some space in the container for expansion and thaw it safely in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to preserve the creamy texture, stirring occasionally. If the sauce thickens too much, add a splash of beef stock or water to loosen it up. Microwaving is convenient but risks uneven heating, so stir halfway through.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While beef chuck is ideal for slow cooking due to its marbling and tenderness, you can use other stewing cuts like brisket or short ribs for similar results.
Is it possible to make this recipe gluten-free?
Yes, simply skip the flour or substitute it with a gluten-free flour blend to thicken the sauce without compromising the texture.
Can I prepare the garlic butter mushrooms ahead of time?
You can prepare them a few hours in advance and gently reheat before folding into the stroganoff to retain their flavor and texture.
What if I don’t have a slow cooker?
Not a problem! Use the stovetop method by simmering the beef in a heavy pot for about 2 hours until tender, stirring occasionally to prevent sticking.
How do I prevent sour cream from curdling in the sauce?
Always temper the sour cream by mixing it first with some warm cooking liquid before stirring it into the hot stew. Avoid boiling after adding sour cream to keep the sauce smooth.
Final Thoughts
This Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe is a true crowd-pleaser that combines ease and elegance on your dinner table. I can’t wait for you to try it and experience the luscious, comforting flavors that this recipe brings to life. Whether you’re cooking for family or impressing friends, this dish is sure to become a beloved classic in your home.
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Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms and Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker) or 2 hours (stovetop) or 40 minutes (Instant Pot)
- Total Time: 8 hours 20 minutes (slow cooker method)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff recipe offers a comforting and hearty dish featuring tender beef chuck slow-cooked to perfection in a creamy mushroom and sour cream sauce. With aromatic garlic and onions, Dijon mustard-enhanced gravy, and rich buttery mushrooms, it is ideal for an effortless family dinner served over egg noodles, pasta, or mashed potatoes.
Ingredients
Beef and Seasoning
- 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
Sauce Base
- 20 g (1 tbsp) unsalted butter
- 1 large onion, halved then sliced into 1cm (2/5”) slices
- 4 garlic cloves, minced
- 7 tbsp plain/all-purpose flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced salt beef stock/broth
- 1.5 cups full-fat sour cream
- 3 tbsp (45 g) unsalted butter
Mushrooms
- 700 g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Wide egg noodles, pasta, or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle all sides with 1.5 teaspoons of salt and 1.5 teaspoons of pepper to season thoroughly.
- Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining pieces, adding more oil if needed.
- Sauté aromatics: Let the pot cool slightly, then melt 1 tablespoon unsalted butter. Add minced garlic and sliced onion, cooking for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the 7 tablespoons of flour evenly over the garlic and onion while stirring constantly. Add the 4 tablespoons Dijon mustard and stir; the mixture will thicken and become gluey, which is expected and will dissolve when liquid is added.
- Add beef stock: Gradually pour in half (500ml) of the beef stock while stirring continuously to blend the flour mixture into a smooth, lump-free gravy. Use a whisk if necessary. Add the remaining stock, stir well, scrape the pot’s bottom, and bring to a simmer.
- Cook beef (Slow Cooker method): Transfer the entire liquid mixture into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until beef is tender and falls apart easily.
- Cook beef (alternative Stovetop method): After browning beef, add beef back into the pot with sauce, cover, reduce heat to low or medium-low, and gently simmer for about 2 hours. Check at 1.5 hours until beef is tender.
- Cook beef (alternative Instant Pot method): For a gluten-free option, skip the flour step. Combine ingredients as per slow cooker instructions and cook on high pressure for 40 minutes.
- Prepare garlic butter mushrooms: Melt 1.5 tablespoons of unsalted butter in a large skillet over high heat. Add half the sliced mushrooms, cooking until nearly golden (about 3 minutes). Add half the minced garlic, salt, and pepper, and cook until mushrooms are fully golden. Remove from skillet and repeat with remaining butter, mushrooms, and garlic.
- Finish the stroganoff: Mix the full-fat sour cream with about 1.5 cups of the cooking liquid from the slow cooker or pot. Gently stir this creamy mixture back into the stew. Carefully fold in the garlic butter mushrooms.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for added color and flavor.
Notes
- For a gluten-free version, omit the flour and use the Instant Pot method.
- Browning the beef in batches prevents overcrowding and ensures a deep, caramelized flavor.
- The dish can be served with noodles, pasta, or mashed potatoes depending on preference.
- Using full-fat sour cream contributes creaminess and richness; substitute with Greek yogurt for a lighter option.
- Adjust salt according to the saltiness of the beef stock used.
- Chives add a fresh, mild onion flavor and visual appeal as a garnish.
- Leftovers refrigerate well and flavors intensify after a day.
