Slow Cooker Creamy Beef Stroganoff Recipe -
Slow Cooker Creamy Beef Stroganoff Recipe
  • READY IN 8+ hrs

Slow Cooker Creamy Beef Stroganoff

Recipe by  

"Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  1. Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
  2. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.
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  • Recipe Tips:
  • Ingredient Note: Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish.

Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

Used a London Broil. YummO. It fell apart. Melt in your mouth. Cheaper cut of meat, but just as good. Also, added noodles to crockpot last hour which gave the noodles more flavor than just cooking them. Had to add a little beef broth when I added the noodles. Hubby even liked..and he is not a big beef stroganoff fan. He said..yes..make this again.

Most Helpful Critical Review
Jul 26, 2013

I wanted to love this recipe but it turned out OK only. The onion flavor completely overpowers this dish.

Jun 08, 2012

This was good (very basic, great base) as is, but also good and easy to customize. We made a few changes this time. We actually used ground beef to make it more appealing to our three-year-old. Browned the ground beef with water, worcestershire sauce, garlic, onions, pepper, and mushrooms in the crock pot for about 2.5 hours on high. Skimmed off about half the fat, then added the two cans of soup. Cooked about 2.5 additional hours o low, then added sour cream and 4oz of cream cheese. Very tasty!

Sep 30, 2012

Incorporated many of the noted comments when making this recipe. Used french onion soup instead of cream of mushroom etc. When I added the sour cream I also added 1 cup of instant potato flakes. This made it nice and thick. My family loved it.

May 07, 2012

Very good and very easy. I also used stew meat instead of a roast to save on time and was very happy with it.

Dec 06, 2012

I make this recipe with quite a few changes. I use Golden Mushroom soup instead of Cream of Mushroom. I use stew meat which just makes it easier. Instead of the onions, I use 1/2 package of dry onion soup mix with 1/2 cup of water instead of 1/4. I only use 1 Tbsp. of Worcestershire, but add 1 tsp. of beef bouillon, and in addition to the sliced mushrooms add 8 oz. of whole button mushrooms, adding the mushrooms the last hour. Instead of the sour cream at the end, I add 4 oz. of cream cheese, but add a dollop of sour cream to each serving. WOW....guess I should have just submitted my own recipe.

Apr 17, 2012

Although we enjoyed this dish, it turned out rather watery. I don't understand why, but a bit thicker would have made it nicer.

Dec 05, 2012

One of my favorites. However I use a cheap Burgandy in place of the water. I also use the stew meat as a less expensive option since whatever you use will break down and be tender. The wine really gives it a nice flavor.


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 626 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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