This flavorful Slow Cooked Beef Stroganoff is topped with a spicy dill-horseradish cream taking this retro dish into the stratosphere. The cream is optional but, adds a nice kick that compliments the beef perfectly.
Slow Cooked Beef Stroganoff Recipe
Beef Stroganoff is another one of those retro comfort food meals. Just like slow cooked chuck roast, the slow cooking process not only adds to the ease of preparation, the beef turns out so succulent and tender. Topping this dish with a dollop of dill infused horseradish cream is optional but, it compliments the flavor of the beef so well. Add a side salad and a warm buttery garlic bread and it's company worthy.
Slow Cooked Beef Stroganoff Making Tips
- I used top sirloin steak in this stroganoff but, thick cut round steak could be used, too.
- Dill and horseradish aren't typically paired with stroganoff but, the flavor combination seems to elevates this dish. It's the unexpected, if you will.
- Since the sour cream is not being incorporated with any other ingredient to stabilize it, it's important to wait until the end of cooking to add it.
- In addition to egg noodles as a foundation, we love beef stroganoff served atop a heaping helping of mashed potatoes from time to time, as well.
Other Slow Cooker Beef Recipes to Add to the Menu
- Slow Cooked Dr Pepper Barbecue Beef
- Slow Cooked Smothered Cubed Steak
- Slow Cooked Roast with Creamy Mushroom Gravy
- Crock Pot Beefy Pepper Jack Casserole from Recipes that Crock.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Beef Stroganoff
- 1 large onion halved and sliced
- 1 8 oz sliced baby portabella mushrooms
- salt and black pepper
- 3 tsp steak seasoning i.e Kansas City or Chicago use your favorite adjust amount to taste
- 3 lbs thick cut top sirloin 1 inch cubes
- 5 Tbsp all purpose divided
- 1 cup beef stock or broth
- 3 Tbsp Worcestershire sauce
- 1 8 oz container sour cream or crème fraiche
- 2 Tbsp chopped fresh Italian parsley
- ⅛ tsp ground nutmeg
- For the Dill-Horseradish cream: Optional
- ⅔ cup sour cream or crème fraiche
- 1 tsp chopped fresh dill
- ½ tsp prepared horseradish use more or less to taste
- 1 lb cooked medium egg noodles
- Spray the inside of a 6 quart slow cooker with cooking spray. Arrange one half of the sliced onions and all of the mushrooms on the bottom of the slow cooker. Sprinkle lightly with additional steak seasoning. (Or salt and pepper to your taste)
- In a medium-size mixing bowl, toss steak cubes with 2 Tbsp flour and 2 tsp steak seasoning. Arrange over onion and mushroom layer. Arrange remaining onion on top.
- Pour beef broth an d Worcestershire sauce over beef. Cover and cook on low for 7 hours.
- Uncover and stir. The meat should be fork tender. Increase the heat to high.
- To thicken: Whisk 3 Tbsp flour into just enough broth to fully dissolve. Add to the slow cooker. Stir well, taste and adjust seasonings, if needed.
- Cover cooking on high for an additional 30 minutes to 1 hour or until thickened.
- Just before serving, add 8 oz of sour cream and 2 Tbsp chopped fresh Italian parsley and ground nutmeg. Stir until fully incorporated.
- Serve over cooked egg noodles with a dollop of dill- horseradish cream, if desired.