Ingredients
2 pounds beef stew meat or chuck roast, cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil or canola oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced (white button or cremini)
1 1/2 cups beef broth (low sodium if possible)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon paprika (Hungarian sweet, if available)
1/2 teaspoon dried dill or 1 tablespoon fresh dill, chopped (optional but traditional)
1 bay leaf
3/4 cup sour cream (full fat for best texture)
2 teaspoons Dijon mustard (or 1 teaspoon prepared yellow mustard)
2 tablespoons fresh parsley or dill, chopped, for serving (optional)
Cooked egg noodles, mashed potatoes, or rice, for serving
Directions
Season and dust the beef: Pat the beef dry with paper towels. Sprinkle with 1 teaspoon of the salt and the black pepper, then toss with the flour until the pieces are lightly coated. This helps the sauce thicken later.
Brown the beef (optional but recommended): In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef in batches, turning to get some color on most sides, about 3–4 minutes per batch. Don’t overcrowd the pan. Transfer browned beef to the slow cooker as you go.
Soften the vegetables: In the same skillet, reduce heat to medium. Add the sliced onion and mushrooms, and cook, stirring occasionally, until they begin to soften and pick up some of the browned bits from the pan, about 5–7 minutes. Add the garlic and cook 30 seconds more, just until fragrant. Transfer the onion, mushrooms, and garlic to the slow cooker.
Make the cooking sauce: In a bowl or large measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, paprika, remaining 1/2 teaspoon salt, and dried dill if using. Pour this mixture over the beef and vegetables in the slow cooker. Add the bay leaf and gently stir to combine.
Slow cook: Cover the slow cooker with the lid. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the onions and mushrooms have melted into the sauce.
Finish the sauce: About 15 minutes before serving, ladle a small amount (about 1/2 cup) of the hot cooking liquid from the slow cooker into a bowl. Whisk the sour cream and Dijon mustard into this hot liquid until smooth. Stir this sour cream mixture back into the slow cooker. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
Serve: Spoon the stroganoff over hot cooked egg noodles, mashed potatoes, or rice. Garnish with chopped fresh parsley or dill, if you like, and serve warm.
Variations & Tips
For a richer, more old-world flavor, you can replace 1/2 cup of the beef broth with dry white wine or a mild red wine; add it when you whisk together the cooking sauce. If you prefer a thicker sauce, stir 1 extra tablespoon of flour into the beef before browning, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking. For a lighter version, use plain Greek yogurt in place of half the sour cream, stirring it in off the heat so it doesn’t curdle. If you don’t care for mushrooms, simply omit them and add an extra onion or two for sweetness. You can also stretch the dish to feed more people by stirring in an additional 4 ounces of cooked egg noodles directly into the slow cooker just before serving, adding a splash of broth if it gets too thick. For a touch of classic Russian character, use fresh dill and a bit more paprika, and keep the seasoning on the gentle side—this is meant to be soothing, not spicy. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop over low heat with a splash of broth or water to loosen the sauce.