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Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff
Homemade Hearty Beef Stroganoff with Mushrooms and NoodlesShutterstock
Cook Time:
6 hrs
Prep Time:
15 mins

Chef notes

When you think about beef stroganoff, you might imagine a rich, hearty dish that requires standing over a hot stove for hours. It’s no wonder that many overlook making this cold weather dish for a weeknight. But thanks to the use of a slow cooker, this hands-off recipe is doable any day of the week! 

This comforting stew has Russian roots and is an ideal dish for a cold winter evening. For the unacquainted, stroganoff is a hearty stew made from a rich beef broth, along with sweet onions, earthy mushrooms and juicy short ribs. The irresistible creaminess of the sauce usually comes from sour cream, a staple in Russian cooking. This version stays true to that tradition, but also relies on a splash of heavy cream to make each bite even more delicious. 

We know that good-quality beef can be an expensive choice for a weeknight dinner — and let’s be honest, we’re all looking for ways to spend less on groceries these days. Luckily, this recipe uses budget-friendly boneless short ribs instead of high-priced beef tenderloin. The low and slow braising time melts tougher cuts of marbled meat into tender bites — your family and friends will never know it’s not the pricey stuff. And while we recommend cremini or button mushrooms, you can absolutely swap for whatever ‘shrooms you have on hand.    

Served over wide pasta noodles such as pappardelle, buttered egg noodles or your favorite potato-based side.


  • 2 teaspoons vegetable oil or olive oil (optional)
  • pounds boneless short ribs, sliced into 1-inch thick pieces
  • 1 large yellow or sweet onion, thinly sliced into strips
  • 1 pound crimini or button mushrooms, stemmed and sliced
  • 2 large garlic cloves, thinly sliced
  • 2 cups beef broth
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 pound (8 ounces) egg noodles
  • 1/2 cup sour cream
Fulfilled by



Optional: If your slow cooker has a brown or sauté function, add the oil and brown the beef on all sides. Alternatively, brown the beef in a heavy-bottomed skillet or Dutch oven.


Add the beef (if not browned in the slow cooker), onion, mushrooms, garlic, broth, wine cream, salt, and pepper to the slow cooker.


Cook on low for 6 hours or on high for 3 hours.


When there are 15 minutes of cooking time left on the slow cooker, stir in the egg noodles and finish the cooking cycle.


Just before serving, stir in the sour cream. Season with additional salt as needed and serve immediately, as the noodles will continue to absorb the sauce in the slow cooker.