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Slow cooker beef stroganoff (gluten free)

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My slow cooker really brings so much joy to the homemaker side of my life. Being able to cook a slow cooker beef stroganoff well is something that I’ve been perfecting for ages! I am really happy with this recipe and know you’ll love it too.

You will need to put a little more effort into this recipe than most of the easy slow cooker recipes I have here but I promise it is absolutely worth it for the delicious flavour! If you fancy something a little different this week why not check out my slow cooker beef recipes.

What I like to do for this recipe is get the prep work done in advance and then when it is time to add the mushrooms, or complete the additional elements, it is really quick to do still, which is part of the convenience of slow cooker meals for me!

Slow cooker beef stroganoff with mash potato in a blue bowl

Ingredients for slow cooker beef stroganoff – serves 3

Ingredients for slow cooker beef stroganoff - chestnut mushrooms, mustard, salt, pepper, sour cream, diced onions, cornflour, butter, garlic, parsley and beef stirfry strips

400g beef steak (you can use stewing steak, stir fry strips or another similar cheaper cut) – no need to buy sirloin or fillet steak for this recipe

15ml olive oil

Salt and pepper

2 medium onions (sliced as fine as you like them)

3 cloves of garlic (crushed or minced)

1 beef stock cube

10ml mustard (I use English)

25g butter

125g chestnut mushrooms

10g cornflour

150ml sour cream

Fresh parsley

Side to serve alongside it – we usually go for mash but see below for more ideas!

Slow cooker enchilada mix step by step cooking photographs of the ingredients, enchiladas being browning in the oven and enchiladas once browned

My recipe for beef stroganoff in slow cooker:

If your slow cooker has a browning function then you’re going to want to use it for the first step, otherwise you’ll want to use a wok or frying pan instead.

Season your beef with salt and pepper.

Beef browning in slow cooker pot for slow cooker beef stroganoff

Brown your beef, in batches if necessary, and set to one side if using your slow cooker pot to brown or put in the slow cooker pot if not.

Slow cooker beef stroganoff - browned beef and onions with stock

Lightly brown your onion and garlic. Add this to the beef.

Onions, garlic, mustard and beef stock for beef stroganoff

Once you have your beef, onions and garlic in the slow cooker pot add your beef stock, mustard and season with salt and pepper. Ensure you use just enough stock to cover the beef fully, but not to have it swimming!

Cook on high for 4.5 hours, or low for 7.5 hours. This cooking time is based on the quantities of beef I use. You may need to extend the cooking time if you double this recipe.

Once your cooking time is up it is time to prepare the mushrooms and sour cream.

Melt a little butter, or margarine and olive oil, in a frying pan or wok. Add the sliced chestnut mushrooms and cook until they are soft and slightly caramelised.

Pour these into your slow cooker pot on top of your cooked beef mixture.

Ladle a spoon of the beef stock into your pan, add the cornflour and whisk to combine. Add another ladle of liquid, around 150ml in total, and then simmer gently. Mix in your sour cream and stir well to combine.

The slow cooker beef stroganoff once the sour cream has been added before mixing

Pour this mixture into your slow cooker and cook for another 20-30 minutes. If you were cooking on low then turn your slow cooker up to high for this final part.

The beef stroganoff base in the slow cooker pot once the sour cream and parsley has been added before the final cooking time

Once piping hot you can stir through your chopped parsley and serve with your choice of delicious side dish.

Can you make slow cooker beef stroganoff with cream of mushroom soup?

If you want to boost the flavour of this dish, to be even more ‘mushroomy’ then by all means use a tin of cream of mushroom soup. You’ll still want to add the sour cream near the end, and the beef stock but just use a jelly or stock cube, and don’t add any actual water to the mixture.

This is a great way to bulk out the mixture of your dish, without spending lots more money. Also, it adds a nice flavour to the dish I feel! Especially if you use fresh parsley with it.

Can you use ground beef/beef mince for slow cooker beef stroganoff?

Yes, definitely! This is a great way to save some money and do some meal planning with mince too. Ideally use very lean beef, such as 5% beef mince, so you don’t end up with lots of fat, but if you have a higher fat content mince then just brown it first and put it in a sieve, and pour hot water over, to remove as much of the fat as possible.

You could even change from beef to another meat, or meat substitute, entirely. The flavour will change a little.

Spaghetti bolognese, lasagne, burger and beef keema curry - easy beef mince recipes

Want to make this beef stroganoff with leftover roast?

I would suggest cutting the cooking time in half, at least, as you don’t want to end up with tough beef. Typically cooking beef in the slow cooker makes it lovely and soft and tender, as it does for this recipe.

We often have some slices of slow cooker roast beef leftover, and this is a great way to use those up without having another similar meal, or a roast beef sandwich!

What to serve with beef stroganoff?

We’ve been eating beef stroganoff at least once a month for several years now and have enjoyed it with a variety of side dishes, depending on what we have in.

Our favourites are slow cooker rice, creamy mashed potatoes, air fryer roast potatoes, chopped tagliatelle and slow cooker jacket potatoes. Sometimes we use up leftovers from the fridge and other times we make side dishes fresh to enjoy with this.

Slow cooker beef stroganoff with mash potato in a blue bowl

Products I use when making this recipe:

As you’ve got a slow cooker what about looking at these great accessories?

The cooked slow cooker beef stroganoff in a blue bowl

These are my latest slow cooker recipes:

Slow cooker beef stroganoff with sour cream recipe:

slow cooker beef stroganoff

A rich, creamy, slow cooker beef stroganoff with chestnut mushrooms

Course Main Course
Cuisine French
Keyword beef, slow cooker, sour cream
Prep Time 10 minutes
Cook Time 5 hours
Servings 3 servings
Calories 439 kcal

Ingredients

  • 400 g beef steak you can use stewing steak, stir fry strips or another similar cheaper cut – no need to buy sirloin or fillet steak for this recipe
  • 15 ml olive oil
  • Salt and pepper
  • 2 medium onions sliced as fine as you like them
  • 3 cloves of garlic crushed or minced
  • 1 beef stock cube
  • 10 ml mustard I use English
  • 25 g butter
  • 125 g chestnut mushrooms sliced
  • 10 g cornflour
  • 150 ml sour cream
  • Fresh parsley
  • Side to serve alongside it – we usually go for mash but see below for more ideas!

Instructions

  1. If your slow cooker has a browning function then you’re going to want to use it for the first step, otherwise you’ll want to use a wok or frying pan instead.
  2. Season your beef with salt and pepper.
  3. Brown your beef, in batches if necessary, and set to one side if using your slow cooker pot to brown or put in the slow cooker pot if not.
  4. Lightly brown your onion and garlic. Add this to the beef.
  5. Once you have your beef, onions and garlic in the slow cooker pot add your beef stock, mustard and season with salt and pepper. Ensure you use just enough stock to cover the beef fully, but not to have it swimming!
  6. Cook on high for 4.5 hours, or low for 7.5 hours. This cooking time is based on the quantities of beef I use. You may need to extend the cooking time if you double this recipe.
  7. Once your cooking time is up it is time to prepare the mushrooms and sour cream.
  8. Melt a little butter, or margarine and olive oil, in a frying pan or wok. Add the sliced chestnut mushrooms and cook until they are soft and slightly caramelised.
  9. Pour these into your slow cooker pot on top of your cooked beef mixture.
  10. Ladle a spoon of the beef stock into your pan, add the cornflour and whisk to combine. Add another ladle of liquid, around 150ml in total, and then simmer gently. Mix in your sour cream and stir well to combine.
  11. Pour this mixture into your slow cooker and cook for another 20-30 minutes. If you were cooking on low then turn your slow cooker up to high for this final part.
  12. Once piping hot you can stir through your chopped parsley and serve with your choice of delicious side dish.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

If you enjoyed this post I’d love it if you could pin it on Pinterest!

The cooked slow cooker beef stroganoff in a blue bowl
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