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.
Easy 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.
How to Make the BEST Slow Cooked Beef Stroganoff Recipe
- Ingredients you'll need to make Slow Cooker Beef Stroganoff: Thick cut top sirloin, portabella mushrooms, onion, salt and black pepper, steak seasoning i.e. Chicago or Montreal (use your favorite blend), beef stock, sour cream or creme fraiche, worcestershire sauce, chopped fresh parsley and a dash of nutmeg. You'll also need cooked egg noodles for serving.
- To make the Horseradish Cream you'll need: Sour cream, fresh dill and prepared horseradish. This condiment is optional but adds so much to the dish overall. Try it, you'll love it!
- Kitchen tools you'll need: One 6 quart or similar size slow cooker, measuring cups and spoons, whisk, small bowl, sharp knife and chopping board.
- 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. It should blend easily with the cooking juices.
- In addition to egg noodles as a foundation, you may also enjoy beef stroganoff served over a heaping helping of mashed potatoes from time to time, as well.
- Store Beef Stroganoff chilled in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat or in single servings in the microwave.
- You can also freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
More Slow Cooker Beef Recipes to Make
- Pile this Slow Cooked Dr Pepper Barbecue Beef on toasted hamburger buns with coleslaw.
- Slow Cooked Smothered Cubed Steak melts in your mouth.
- Open faced Hot Roast Beef Sandwiches are a spectacular option.
- Slow Cooked Roast with Creamy Mushroom Gravy is perfection with any of your favorite sides.
- Dr Pepper barbecue Beef Brisket recipe.
- Cozy up to a bowl of Vegetable Beef Soup on a chilly day.
- 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 teaspoon 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 tablespoon all purpose divided
- 1 cup beef stock or broth
- 3 tablespoon Worcestershire sauce
- 1 8 oz container sour cream or crème fraiche
- 2 tablespoon chopped fresh Italian parsley
- ⅛ teaspoon ground nutmeg
- For the Dill-Horseradish cream: Optional
- ⅔ cup sour cream or crème fraiche
- 1 teaspoon chopped fresh dill
- ½ teaspoon 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 tablespoon flour and 2 teaspoon 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 tablespoon 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 tablespoon 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.
Hi Felicia! I love your idea about greek yogurt. I've never done it, but, I think it might work nicely. Please come back and comment and let me know!
Hey Melissa 🙂 I have this cooking right now and it smells wonderful (1st time using the crockpot). I was wondering can i use greek yogurt instead of sour cream? I used 100% whole wheat flour as well and it seems to be working great. Im just trying to make food with less sodium and less fat 🙂 I also used no sodium beef powder. Im just not sure if the yogurt will taste as good. Thanks 🙂 I cant wait to eat this!!
Hello, that's such a challenge. This recipe is from a blogger friend for homemade dairy free sour cream. I've never tried this but, it looks promising, hope this helps! Here's the link: http://www.barefeetinthekitchen.com/2012/03/homemade-dairy-free-sour-cream.html
my daughter is lactose intolerant. what can i use instead of sour cream or cream fresh.....any ideas maybe?? thank you!!!
Wonderful, bon appetit! ☺
Making this tonight for me and my boyfriend, since we've been looking for new recipes to try out. Its in the crock pot now and I cannot wait!
We enjoyed this for dinner tonight and it was DELICIOUS! Thanks again for sharing it!
Debbie, it's my pleasure, I'm always happy to help. ☺ I hope your family loves this as much as we do! ~ Melissa
Thanks so much Melissa! It is in the crock pot now, so will add the seasonings later. (I can't wait until it is done tonight!) I so enjoy browsing your site and enjoy trying all the wonderful recipes. Thanks for sharing and also for the quick response, I appreciate it!
Hi Debbie! Nutmeg adds a lovely enhancement to cream sauces, so add it at the end of cooking with the sour cream. The salt and black pepper was listed just so you could adjust the seasonings when adding the flour to the slow cooker to thicken. Flour isn't seasoned, and may need adjusting. I didn't list exact amounts because this is truly subjective. Hope this helps, enjoy!
I am making this today, but cannot find where/when to put in the salt, pepper and nutmeg? Am I just over looking it? I have read and reread a half dozen times. I am one of those who must follow a recipe to the T, so this is really bugging me! 🙂
Oh sure, it will change the flavor a bit, but, it will still be delicious. ☺
We are not big fans of mushrooms, could I omit them without messing with the flavor?