Herb-Crusted Slow-Cooker Beef Stroganoff

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A creamy, slow-simmered stroganoff with tender beef and a golden herb-crusted topping, served over egg noodles. This russian-inspired slow cooker ready in about 460 minutes pairs tablespoons olive oil, teaspoon kosher salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 pounds, cut into 1-inch cubes beef chuck
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 cups, sliced mushrooms
• 1/2 cup, finely chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, chopped fresh dill
• 1 tablespoon, chopped fresh parsley
• 1/4 cup, grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon olive oil
• 1/2 cup beef broth

Instructions

1. Step 1: Season 1 1/2 pounds beef chuck cubes with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme; toss to coat. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear beef cubes in batches until browned on all sides (3-4 minutes per batch), then transfer to a slow cooker.
2. Step 2: In the same skillet, cook 2 cups sliced mushrooms and 1/2 cup finely chopped onion over medium heat for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir 1/4 cup all-purpose flour into the mushroom mixture, then gradually whisk in 1/2 cup beef broth until smooth. Add 1/4 cup sour cream and 1/4 cup heavy cream, stirring until sauce thickens. Return beef to the slow cooker, add 1 tablespoon fresh dill, and stir to coat.
4. Step 4: Cover and cook on low for 7 hours until beef is fork-tender. Mix 1/4 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, and 1 teaspoon olive oil in a small bowl; spread evenly over the top. Cover and cook for 15 minutes more until crust is golden and crisp.