Classic Beef Stroganoff

Prep Time:
30 mins
Total Time:
8 hrs 30 mins

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.


  • 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about ½ 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 tablespoons cornstarch

  • ½ cup reduced-fat sour cream

  • 2 tablespoons Dijon mustard

  • Cooked thin egg noodles, for serving

  • Chopped fresh dill, for garnish (optional)


In The Slow Cooker

  1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

  2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

    beef stroganoff

Cook's Notes

If you decide to use an oven instead of the slow cooker, preheat the oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours. Proceed to step 2.

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