Slow Cooker Beef Stroganoff

Saturday , 8, February 2014 Leave a comment

Beef Stroganoff

Simmering the Beef for a long time at low heat will give you intense flavor with little effort.

This recipe can be made in our Crock Pot or in your Oven 🙂


  • 2 lb. Beef Chuck… trimmed..cut into thin slices
  • 1 large Onion… chopped
  • 1 clove Garlic…minced
  • 1 lb. Mushrooms… trimmed and halved or sliced
  • 1 1/2 cups low sodium Beef Broth
  • 1 tsp. Paprika
  • Kosher Salt & Black Pepper
  • 2 tbsp. Cornstarch or Flour
  • 1/2 cup Sour Cream
  • 2 tbsp. Dijon Mustard
  • 1 tbsp. Olive Oil
  • Egg Noodles


  • Heat Olive Oil in a medium skillet….brown Beef and add to slow cooker
  • Add Onion..Garlic..Mushrooms..Broth..Paprika..Salt & Pepper to slow cooker.
  • Cover and cook 7-8 hrs. on LOW or 5-6 hrs. on HIGH
  • Whisk Flour & Mustard with 2 tbsp. Water…add to slow cooker.
  • Reduce heat to LOW and cook for another 15 mins.
  • Turn off slow cooker and stir in Sour Cream.
  • Prepare Egg Noodles according to package directions.
  • Put cooked Egg Noodles in a large serving bowl…add Stroganoff to bowl and toss to mix.
  • Serve & Enjoy!!!

***If you decide to use your oven instead of your slow cooker… preheat the oven to 350 degrees. Use a 5-quart Dutch oven or heavy pot with a tight-fitting lid. Cook until Beef is tender.. about 2 hours.

Recipe adapted from Kraft

    Slow Cooker Beef Stroganoff

Please give us your valuable comment

Your email address will not be published. Required fields are marked *