Can I use a different cut of beef?

Yes, absolutely. Chuck steak, beef brisket, or shin would all work beautifully in the slow cooker and become very tender with the long, gentle cooking. Aim for cuts with some marbling and connective tissue, as these break down into gelatin during slow cooking, enriching the sauce naturally

What can I serve this with?

Beef stroganoff is traditionally served over egg noodles, but it's equally delicious with rice, mashed potatoes, or buttered pasta. For a lighter option, serve alongside steamed greens or a simple green salad to balance the richness of the cream sauce

Can I make the rosemary salt ahead of time?

Yes, rosemary salt keeps for several weeks in an airtight jar in a cool, dark place. Making a batch ahead is convenient for seasoning not just this stroganoff but other dishes too. Ensure it's completely dry before storing to prevent caking

What should I do if the sauce is too thin?

If you prefer a thicker sauce, mix 1-2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir this into the stroganoff during the final 30 minutes of cooking and let it cook for a few minutes until thickened. Alternatively, leave the slow cooker lid off for the final 30 minutes to allow some liquid to evaporate

Make This Beef Stroganoff Once And You'll be Making it Forever

by ThatDudeCanCook

Vegetarian

Published 2 May 2026Original video

This beef stroganoff is a classic comfort dish that transforms humble ingredients into something truly special. Flank steak is gently braised with button mushrooms, onions, and fresh thyme, then finished with a luxurious sour cream and Dijon mustard sauce. The slow cooker method allows the beef to become incredibly tender whilst the flavours develop beautifully. Serve over egg noodles or rice for a warming, satisfying meal that tastes like you've spent hours in the kitchen

Video thumbnail: Make This Beef Stroganoff Once And You'll be Making it Forever

Watch: Make This Beef Stroganoff Once And You'll be Making it Forever

Original recipe video — click to play

Original video by ThatDudeCanCook17k likes on YouTube

20 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 20 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Beef and Seasoning

700 g flank steak, cut into 5 cm cubes
Brown in a hot pan before adding to slow cooker for better colour and flavour
1 tbsp rosemary salt
A signature blend of salt infused with fresh rosemary; see recipe description for homemade version
1 tbsp black pepper, freshly ground
40 g plain flour
For dredging beef cubes before browning
2 tbsp cornstarch
Mixed with flour for dredging; helps thicken sauce
2 tbsp onion powder
2 tsp garlic powder

Vegetables

15 whole button mushrooms, halved
Brown alongside the beef for deeper flavour
1 whole yellow onion, thinly sliced

Herbs and Liquid

8 sprigs fresh thyme
, leaves stripped from stems
Add fresh thyme leaves in the final 30 minutes of cooking
Reserve half for final garnish if desired
2 tbsp unsalted butter
For browning beef and mushrooms
175 ml dry white wine
Deglaze the pan after browning beef for added flavour
300 ml beef stock
Reduced from original 354 ml to prevent excess liquid in slow cooker

Sauce

90 ml heavy cream
(optional)
Add in final 30 minutes of cooking; adjust quantity to taste (up to 120 ml for richer sauce)
1 tbsp Dijon mustard
Stir in during final 30 minutes
Adds tangy depth to the sauce
¼ tsp Worcestershire sauce
A dash; adjust to taste

Garnish

60 g sour cream
Dollop on top of each serving just before eating
2 tbsp fresh parsley leaves
, chopped
Garnish just before serving

Method

1
Pat the flank steak dry with kitchen paper, then cut into 5 cm cubes. Mix the flour, cornstarch, onion powder, and garlic powder together in a shallow bowl. Season the beef cubes generously with rosemary salt and black pepper, then lightly dredge in the flour mixture.
~10 mins
2
Heat the butter in a large frying pan over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until golden (approximately 2-3 minutes per batch). Transfer to a plate and set aside.
~8 mins
Tip: Browning is important for colour and flavour development. Do not skip this step.
3
In the same pan, brown the halved mushrooms for 2-3 minutes until golden on both sides. Remove and set aside.
~5 mins
4
Pour the white wine into the hot pan and scrape up any browned bits from the bottom (deglazing). Let simmer for 1 minute.
~2 mins
5
Transfer the browned beef, mushrooms, sliced yellow onion, and the deglazed wine to your slow cooker. Pour in the beef stock and add a dash of Worcestershire sauce. Stir gently to combine.
~5 mins
6
Cover and cook on Low for 7 hours or High for 4 hours, until the beef is very tender.
~7 hrs
Tip: Cooking time may vary depending on the size of your beef cubes and your slow cooker model.
7
In the final 30 minutes of cooking, stir in the fresh thyme leaves, Dijon mustard, and heavy cream. Adjust seasoning to taste and stir well.
~30 mins
Tip: Adding these ingredients towards the end preserves the fresh herb flavour and prevents the cream from curdling.
8
Ladle the stroganoff into serving bowls. Top each with a dollop of sour cream and scatter with fresh chopped parsley. Serve immediately over egg noodles, rice, or mashed potatoes.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Chuck steak, beef brisket, or shin would all work beautifully in the slow cooker and become very tender with the long, gentle cooking. Aim for cuts with some marbling and connective tissue, as these break down into gelatin during slow cooking, enriching the sauce naturally

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