Slow-Cooked Beef Stroganoff with Mushrooms and Cream

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A classic Russian dish featuring tender slow-cooked beef in a creamy mushroom sauce, perfect for cozy dinners. This Russian-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, onion 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.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 250 g, sliced button mushrooms
• 2 cups beef broth
• 2 tbsp Dijon mustard
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• 12 oz, cooked egg noodles

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.