Tomato Beef Stroganoff Recipe -
Tomato Beef Stroganoff Recipe
  • READY IN 8+ hrs

Tomato Beef Stroganoff

Recipe by  

"Tender beef and noodles in a tomato-inspired stroganoff sauce."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  1. Spray inside of large slow cooker with cooking spray. Combine roast, tomatoes, tomato sauce, tomato paste, mushrooms and seasoning mix in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours or until meat is tender.
  2. Stir in noodles the last 20 minutes of cook time and cook for remainder of time on HIGH. Stir in sour cream just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2012

I cooked this on high for 4hrs and the beef came out very tender. The stroganoff seasoning was a bit salty and the dish could benefit by the addition of an extra cup of egg noodles. Overall a nice dish that we will definitely make again.

Most Helpful Critical Review
Mar 08, 2012

I did not care for this recipe. I love allrecipes and make recipes off the site all the time. I followed the directions exactly and I don't even know how you could alter this to make it better. Definitely will not make this one again.


12 Ratings

Feb 10, 2013

This recipe is an excellent base. With some minor changes, I found it really outstanding! These were the edits I made: - left out mushrooms (not a fan) - only used 1 packet of stroganoff seasoning (vs 2) - used full bag of wavy egg noodles - added additional seasonings to crockpot with meat (cut into 1.5" chunks) / tomatoes and cooked on low for 8 hours (minced garlic, red pepper flake, basil, oregano, salt, pepper) - with about an hour left, i pulled out and cut the meat into small shreds and then returned it to the crockpot - after adding the pasta, i cooked it together for only about 10 minutes (to avoid mushy pasta) Stroganoff is a standard crockpot meal in fall and winter for us and this will be replacing my old recipe! It had a subtle sweetness and fantastic creaminess. Loved it!

Jan 31, 2012

Cooked on low for 8 hours, added noodles (I did add about 3 cups), cooked 30 more minutes on high. Had really good flavor, the noodles got a little mushy. Will make again, but I think I will cook noodles (or rice would be good) separately. Overall, a really good recipe.

Aug 21, 2014

I followed LadyE's suggestions for herbs, garlic and cayenne pepper. I did not have tomatoes and did not use tomato paste (I did not think that tomatoes and beef could work together) so using tomato sauce gave enough flavor. Maybe next time I'll use tomatoes and paste to see what it tastes like. Anyway, I also boiled the noodles separately from the dish so it wouldn't absorb too much of the gravy that my husband loves to see in a dish.

Feb 13, 2014

I liked it but my husband who is very fussy would rate it 3 stars. I think it was a bit bland for him. Reading other people's reviews there are add ons that would give it any extra kick.

Jan 24, 2013

I used 2 cups penne instead of egg noodles, I used tomato sauce but not the chopped tomatoes. I also, did not add mushrooms. I added onion and garlic and cooked in a regular skillet. I also did not have sour cream and as gross and weird as it may sound, I used chive cream cheese in mine. It was delicious!! :) I like to look at different recipes to get an idea and I change them around.

Feb 07, 2014

I added horseradish for an extra kick.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 1233 mg
  • 49%

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

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