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Slow Cooker Beef Stroganoff

  • Prep Time: 35m
  • Cook Time: 9h
  • Total Time: 9h 35m
  • Serves: 6 people
  • Category:


  • 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
  • 1 large onion, chopped (about 2 cups)
  • 1 pound white mushrooms, trimmed and halved (or quartered, if large)
  • Coarse salt and ground pepper
  • 2 tbsp. cornstarch
  • 1/2 c sour cream
  • 2 tbsp. Dijon mustard
  • Cooked thin egg noodles, for serving
  • Chopped fresh dill, for garnish (optional)


  1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper.
  2. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  3. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water.
  4. Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
  5. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.
  6. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard.
  7. Serve beef over noodles; sprinkle with dill, if desired.

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