Slow Cooker Sunday: Beef Stroganoff


I am sure nobody flips out over beef stroganoff for dinner. But this recipe is so easy and tasty that you may do just that! I liked the little added zip by the Dijon mustard! 🙂

Prep Time: 30 minutes
Total Time :8 hours and 30 minutes (or 6 hours and 30 minutes on high)

-2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch think 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
-1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
cooked thin egg noodles, for serving
chopped fresh dill, for garnish (optional)

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 unitl 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.

3) 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. Enjoy!

Cooking note: I cooked mine on high and found after only 3 hours, the meat was cooked and tender. So, please note that cooking times may vary with different slow cookers.

Thanks, Martha!


  1. I love this food!
    I can’t stop myself not to eat too much
    every time this is the food being served on the table.

    By the way, I’m your newest follower via GFC from Monday Blog Hop.
    Please feel free to visit my blog. Looking forward to seeing you there, and hope you follow me back. Thanks!

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