Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 40 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
Description
The Ultimate Beef Stroganoff utilizes stew meat or cubed beef roast as its main protein, enhanced by onions, Worcestershire sauce, and a combination of beef broth and ketchup. The slow cooker or Instant Pot method ensures the meat becomes tender after several hours. A mixture of flour and additional broth is added later to thicken the sauce, which is completed by folding in sour cream for a smooth, creamy texture. Mushrooms can be included for extra flavor and texture.
The finished stroganoff offers a rich, comforting sauce with a balance of savory notes from the Worcestershire and a slight tang from the sour cream, ideal for spooning over noodles, rice, or potatoes. The slow cooking method melds the flavors deeply while giving the beef a tender bite.
The recipe includes notes on substituting diced onion with onion powder and tips for freezing leftovers. Leftover stroganoff can be stored in a freezer-safe container and thawed in the refrigerator before reheating gently on the stove to maintain flavor and texture.
Ingredients
- 2-3 pounds stew meat or a 3-pound beef roast, cubed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion diced (see note, medium
- ¼ teaspoon garlic powder or 1-2 cloves garlic finely minced
- 1 tablespoon Worcestershire sauce
- 1 ½ cups beef broth I use low-sodium, or beef stock
- 1 tablespoon ketchup
- ⅓ cup flour
- ½ cup beef broth water or apple juice
- 4 to 8 to 8 ounces mushroom optional, sliced
- ½ cup light sour cream or regular sour cream
Instructions
- Slow Cooker Directions: Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
- Cover the slow cooker and cook for 7-9 hours on low or 4-5 hours on high.
- About 30 minutes before serving, combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed. Pour the mixture into the slow cooker, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
- Cook on high for another 30 minutes to thicken. Stir in the sour cream right before serving. Serve over pasta, rice or baked potatoes.
- Instant Pot Directions: Place the stew meat, salt, pepper and onion in the insert of the Instant Pot. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
- Secure the lid and valve and cook on high pressure for 35 minutes (press "pressure cook" or "manual" and dial up or down to 35 minutes; the pressure cooker will start on its own). Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat mixture with a wooden spoon to break up any large clumps of meat.
- Combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed.
- Select the saute function on the Instant Pot. Pour the roux mixture into the Instant Pot, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
- Continue cooking on the saute setting, stirring often to prevent sticking, until the stroganoff is thickened. Set the Instant Pot to warm and stir in the sour cream. Serve over pasta, rice or baked potatoes.
Notes
- You may substitute 1 to 2 teaspoons onion powder for diced onion if preferred.
- Leftover stroganoff freezes well; thaw in the refrigerator for about a day before reheating gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 628mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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