Common Questions
What cut of beef is best for slow cooker stroganoff?
Chuck roast (cut into chunks) is the best mix of flavor and tenderness for slow cooking. Stew meat works too, but it can be a mixed bag since it is often assorted trimmings. If you have a minute, trim off any big hunks of surface fat or silver skin so the sauce stays rich, not greasy.
Do I have to brown the beef first?
Nope. Browning adds extra depth, but this recipe is designed to taste great without it. If you have 8 extra minutes and want to do it, sear the beef in a hot skillet with a little oil, then transfer to the slow cooker. Your call.
When do I add sour cream so it does not curdle?
Add sour cream at the end, once the heat is lowered to WARM or turned off. Let it cool for a few minutes, then stir it in gently. High heat and long cooking are what make it split.
Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat plain Greek yogurt and stir it in off the heat just like sour cream. It is slightly tangier and can be a bit thicker, so add a splash of broth if needed.
How do I thicken stroganoff in the slow cooker?
The fastest way is a cornstarch slurry (cornstarch mixed with cold water). Stir it in near the end and make sure the sauce is hot enough to gently bubble so the cornstarch kicks in. It usually takes 15 to 30 minutes to thicken, depending on your slow cooker.
Any substitutes for Worcestershire sauce?
Worcestershire adds a lot of savory depth, but it usually contains anchovies (fish). If you need a substitute, use soy sauce (start with 2 teaspoons, then taste) or a splash of coconut aminos.
Can I make this without mushrooms?
Absolutely. Skip them, or replace with extra onion, a diced bell pepper, or even a handful of frozen peas stirred in at the end.
