Slow-Cooked Beef Stroganoff with Mushrooms and Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Russian dish featuring tender slow-cooked beef in a creamy mushroom sauce, perfect for cozy dinners. This russian-inspired beef ready in about 440 minutes pairs olive oil, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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.

Prep: 20 min Cook: 420 min Serves 6 Russian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides, about 5 minutes. Transfer beef to slow cooker.
  2. Step 2: In the same skillet, add 1 large finely chopped onion and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Add 250 g sliced button mushrooms to the skillet and cook for another 5 minutes until browned. Transfer vegetables to the slow cooker with beef.
  4. Step 4: Stir 2 tbsp all-purpose flour into the skillet and cook for 1 minute to form a roux, then gradually whisk in 2 cups beef broth and 2 tbsp Dijon mustard. Bring to a simmer and pour this sauce over the beef and vegetables in the slow cooker.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, cover, and cook on low for 7-8 hours or high for 3-4 hours until beef is tender.
  6. Step 6: About 15 minutes before serving, stir 1 cup sour cream into the slow cooker until fully incorporated and heated through—do not boil after adding sour cream.
  7. Step 7: Serve the stroganoff over 12 oz cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Slow-Cooked Beef Stroganoff with Mushrooms and Cream take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Stroganoff with Mushrooms and Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stroganoff with Mushrooms and Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Stroganoff with Mushrooms and Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Stroganoff with Mushrooms and Cream?

Russian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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