This easy Martha Stewart beef stroganoff is a creamy and comforting slow cooker meal, perfect for busy days. Made with tender beef, mushrooms, and onions, it cooks low and slow for rich flavour. You can use everyday ingredients, and it’s great over noodles for a hot, hearty dinner the whole family will love.
Ingredients Needed
- 900g / 2 lbs beef chuck, trimmed and sliced into thin strips (about 1.25cm / ½ inch thick and 7.5cm / 3 inches long)
- 1 large onion, chopped (about 200g / 2 cups)
- 450g / 1 lb white mushrooms, halved or quartered if large
- 1½ tsp coarse salt (or to taste)
- 1 tsp ground black pepper
- 2 tbsp cornstarch
- 120ml / ½ cup reduced-fat sour cream
- 2 tbsp Dijon mustard
- Cooked thin egg noodles, for serving
- Chopped fresh dill, for garnish (optional)
How To Make Beef Stroganoff
- Combine beef, onion, and mushrooms: In a 5- to 6-quart (4.7 to 5.7 litre) slow cooker, add the sliced beef, chopped onion, and mushrooms. Season with salt and pepper, and toss everything to combine.
- Cook: Cover the slow cooker and cook on low for 8 hours or high for 6 hours, until the beef is tender and the vegetables are soft.
- Make cornstarch slurry and thicken sauce: In a small bowl or measuring jug, whisk together the cornstarch and 2 tablespoons cold water. Ladle out 240ml / 1 cup of the hot cooking liquid from the slow cooker into the slurry and whisk to blend. Pour the mixture into a small saucepan, bring to a boil, and cook for about 1 minute until thickened.
- Add cornstarch mixture, sour cream, and mustard: Turn off the slow cooker. Stir in the thickened slurry, sour cream, and Dijon mustard. Mix well until smooth and creamy.
- Serve: Spoon the beef mixture over cooked egg noodles. Garnish with chopped fresh dill, if desired.
Recipe Tips
- Slice the beef evenly: Cut the beef into thin, even strips so it cooks evenly and stays tender in the slow cooker.
- Don’t skip the cornstarch step: This helps thicken the sauce, so it’s rich and creamy instead of watery.
- Use fresh mushrooms: Fresh mushrooms give better texture and flavour than canned ones.
- Add sour cream after cooking: Stir in the sour cream at the end to keep the sauce smooth and avoid curdling.
- Taste before serving: Always check seasoning before serving. Add a bit more salt or mustard if needed for extra flavour.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover beef stroganoff cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the stroganoff in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
- Reheat: Preheat the oven to 175°C / 350°F. Place the beef stroganoff in an oven-safe dish and cover with foil. Heat for 15–20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 501.5
- Total Fat: 22.5g
- Saturated Fat: 9.4g
- Cholesterol: 100.7mg
- Sodium: 122.7mg
- Potassium: 642.3mg
- Total Carbohydrate: 35.7g
- Dietary Fiber: 2.3g
- Sugars: 3.1g
- Protein: 36.4g
Check out More Recipes:
- Martha Stewart Shepherd’s Pie
- Martha Stewart Oven Cooked Bacon
- Martha Stewart Stuffed Cabbage
- Martha Stewart White Chicken Chili
Martha Stewart Beef Stroganoff
Description
This easy Martha Stewart beef stroganoff is a creamy and comforting slow cooker meal, perfect for busy days. Made with tender beef, mushrooms, and onions, it cooks low and slow for rich flavour. You can use everyday ingredients, and it’s great over noodles for a hot, hearty dinner the whole family will love.
Ingredients
Instructions
- Combine beef, onion, and mushrooms: In a 5- to 6-quart (4.7 to 5.7 litre) slow cooker, add the sliced beef, chopped onion, and mushrooms. Season with salt and pepper, and toss everything to combine.
- Cook: Cover the slow cooker and cook on low for 8 hours or high for 6 hours, until the beef is tender and the vegetables are soft.
- Make cornstarch slurry and thicken sauce: In a small bowl or measuring jug, whisk together the cornstarch and 2 tablespoons cold water. Ladle out 240ml / 1 cup of the hot cooking liquid from the slow cooker into the slurry and whisk to blend. Pour the mixture into a small saucepan, bring to a boil, and cook for about 1 minute until thickened.
- Add cornstarch mixture, sour cream, and mustard: Turn off the slow cooker. Stir in the thickened slurry, sour cream, and Dijon mustard. Mix well until smooth and creamy.
- Serve: Spoon the beef mixture over cooked egg noodles. Garnish with chopped fresh dill, if desired.
Notes
- Slice the beef evenly: Cut the beef into thin, even strips so it cooks evenly and stays tender in the slow cooker.
Don’t skip the cornstarch step: This helps thicken the sauce, so it’s rich and creamy instead of watery.
Use fresh mushrooms: Fresh mushrooms give better texture and flavour than canned ones.
Add sour cream after cooking: Stir in the sour cream at the end to keep the sauce smooth and avoid curdling.
Taste before serving: Always check seasoning before serving. Add a bit more salt or mustard if needed for extra flavour.
Martha Stewart Beef Stroganoff