Slow Cooker Stroganoff

This meal is hands-down one of our family’s all-time favorites. Here are just a few of the reasons I love this meal. First, it is unbelievably simple. Throw everything in the crockpot and walk away. Second, the meat is so tender it practically melts in your mouth and the rich, hearty flavor is fabulous. Third, it can feed a crowd and is great for company (it will always get you raving reviews!).

What To ServeFourth, you can serve it over an endless number of options: potatoes, pasta, rice, etc. Fifth, it was given to me by one of my favorite people, my cousin’s wife, Tami. I don’t even think she knows I make it at least once a month! Thanks, Tami, for one of my best tried-and-true recipes.

Ultimate Beef Stroganoff {Slow Cooker}

Ultimate Beef Stroganoff {Slow Cooker}


  • 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, diced
  • ¼ teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups beef broth or stock
  • 1 tablespoon ketchup
  • 1/3 cup flour
  • 6-7 tablespoons apple juice or water
  • 4-8 ounces sliced mushrooms
  • 1/2 cup light or regular sour cream


  1. Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
  2. Cook for 7-9 hours on low or 4-5 hours on high.
  3. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
  4. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.


Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Recipe Source: from Tami W.

169 Responses to Ultimate Beef Stroganoff {Slow Cooker}

  1. Mel says:

    Carol – I don’t use the packaged lipton onion soup mix so I’m afraid I can’t tell you how to sub for the beef stock. Sorry!

  2. […] got a bunch of things going on. Time to break out the crock pot and let it do the work!Monday: Beef StroganoffTuesday: Creamy Orzo with chicken, broccoli and sundried tomatoes. I’m going to be adapting […]

  3. […] The ultimate beef stroganoff  […]

  4. Courtney says:

    I just wanted to take a minute and tell you how much we love this meal. I am getting ready to make it for probably the third time now. I have made it over rice and roasted potatoes. Both are really good. It’s so nice to be able to have a nice hearty meal on days like today when our evening is going to be crazy but we are still craving something comforting on a crisp fall day. Thanks!

  5. Jan Stevenson says:

    Do you suggest using canned mushrooms or fresh mushrooms. If fresh, what kind?

    So this recipe should serve 8 easily?

    Many thanks – can’t wait to try it. Looks wonderful!

  6. Michelle says:

    I just made this for the first time, and it is definitely a keeper!! I shared on Pinterest and will share on my blog, too! I was amazed at how easy it was, and how perfect the sauce was- it was smooth, creamy, and flavorful! Yum!

  7. Mel says:

    Jan – I always use fresh mushrooms and for this I use regular white button mushrooms. It makes a lot – but serving 8 adults might be a stretch. Personally I’d 1 1/2 of double it for that many adults.

  8. Amy says:

    Hands down, the best crockpot meal I’ve EVER had! Tastes great even in the middle of summer. I know this will be a go-to when it starts getting chilly. Thanks for another staple meal, Mel!

  9. JoAnn says:

    I just found this on Pinterest and we made it for dinner. It was wonderful. My husband loved it. I am looking forward to trying some more of our recipes.

  10. Madison says:

    I’m a little confused. When do I tear the meat apart and I do I pour out the juice?

    • Mel says:

      Hi Madison – you don’t shred the meat or pour out the juice. The meat cooks in the liquid the whole time and the roux (the flour/apple juice) is stirred in at the end to thicken. Hope that helps!

  11. Kelly says:

    Hey Mel,

    For some reason, I kept reading this as saying acv vs apple juice, so I didn’t pick up apple juice! Now I’m ready to throw everything in and I live 25 miles outta town, so running to the store isn’t an option! What should I do? Doh!! 🙂


  12. Beth says:

    I just made this yesterday. My family calls it a “keeper”. 🙂 The only thing different I did was boil the noodles early and put them in when I put the flour mixture in (they soaked up all the yummy flavors). I love that this can be made into a gluten free recipe also by using GF flour! 🙂

  13. Melody says:

    I’m having 12 people for dinner and this looks good. Is it enough for 12 and can I use wine instead of apple juice?

    • Mel says:

      Hi Melody – no, I don’t think this would serve 12 unless you doubled it. As for the wine, I’ve never subbed it so you’ll have to experiment. Good luck!

  14. April says:

    This recipe is fantastic! It is one of my family’s favorites! Ever since i made it the first time, they insist on having it a couple of times a month. Thanks so much!

  15. Sarah says:

    Your website is truly fab – i love your humour and whilst i have only recently found you, you are now my bestestestestest bookmark.
    I have assembled the strog tonight for slow cooking tomorrow morning……i have put the raw meat in with the stock etc. Am i going to poison everyone?? I have just done a quick search and some people say okay but others say No Way. Have you ever tried it?

    • Mel says:

      Hi Sarah – I assume you are refrigerating the meat/stock mixture until tomorrow morning, right? If so and as long as you are cooking it for the full amount of time, I don’t see it being a problem at all.

  16. Beth says:

    I will be trying this one tomorrow! Sounds easy and yummy!

  17. Sheila says:

    Loved this!! So easy and yummy. Thank you for a great recipe..

  18. Kelly says:

    Yummy, I just took the first bite! Just like my mom used to make (only a lot better). Comfort in a bowl!

  19. […] Slow Cooker Beef Stroganoff – the perfect winter comfort meal. We made this (again) this week to much accolade.   I love the slow cooker aspect of it and my family loves the deliciousness. Via Mel’s Kitchen […]

  20. Maureen says:

    Mel, I absolutely LOVE your site and have made several of your recipes, and they are ALL delicious! I made this recipe over the weekend and it was AMAZING! Fortunately, I tried it out while we had company over, and it was a huge hit! Made me feel very grown up that I could make a meal that delicious. Thank you!

  21. Esther Williams says:

    I just made this and wanted to report that it turned out really good.

  22. Heather says:

    Is it possible to make this into a freezer meal before it’s cooked? As in combining everything in a bag raw & then thaw it to put it in the slow cooker the day you want to eat it?

  23. Erin says:

    I love this web site and the recipes are great. This recipe, though, really lacked flavor. Big time. It was satisfying, but I couldn’t get over the lack of flavor. It tasted like beef over rice- not stroganoff at all.

  24. Terri says:

    This looks good, but I can’t use the flour for thickening. I normally use tapioca flour or cornstarch. Do you have an idea of which would be better with this particular recipe?

    • Mel says:

      Terri – I’d probably suggest cornstarch – I think others have left comments about making this gluten-free. Good luck.

  25. Carrie says:

    I do not like mushrooms, what could I use in place of them?

  26. Debra Chilson says:

    Making this as I type, the aroma is wonderful and driving the men crazy! A much quicker recipe than my mother’s “old fashioned” stroganoff. Can’t wait to taste it.
    Made a double batch of your quick chicken curry last night over couscous and it was a hit, actually no leftovers, which is sad. Have made many of your recipes, all great, thanks for experimenting and posting them.

  27. Britany says:

    So do you use 32 oz of fresh mushrooms?! I am wanting to make sure i’m reading that right. It just seemed like a lot 🙂 Thanks for the recipe, can’t wait to try it!

  28. Alisha says:

    I made this for a friend, forgetting that stroganoff was the thing she absolutely hated growing up. Whoops. She liked it though! And I did too. So nice to have easy meals that turn out delicious.

  29. Melanie says:

    This was so yummy! I thought the apple juice was a little weird, but you have yet to steer me wrong. It turned out great. We don’t like mushroom, so we just left them out. Best stroganoff I’ve had. Thanks again!

  30. Christy says:

    OMG ! It was delicious! I used portobello mushrooms and added them earlier than recommend. I wanted the flavor but needed a softer texture to pass it by the tiny critics. Everyone had second helpings!

  31. myra says:

    I just got a 3.5 crock pot so i’m new to the process. how can i tell from this recipe (or any other) what size crock pot it requires?

    • Mel says:

      Usually a recipe will specify. For my recipes, if I don’t specify, I’m using between a 4 and 5-quart crockpot. I will say in the recipe if it needs to be larger (a 7- or 8-quart oval one).

  32. Lisa says:

    Just made this and it was amazing… my 3 year old and hubby ate it – and he’s used to his mom’s secret recipe that I have no idea how to make. Oh, and I’m not usually a great cool either, and have had many meals met with “bleh”, lol (to be fair, he does more of the cooking). Anyway, point is, a beginning can do it, and it turns out great! My only changes were an extra 3/4 of bouillon and a little bit extra of the roux because I was concerned I didn’t have enough liquid… and then an extra few squirts of worcheshire and a tablespoon of dried mustard. Yum!

  33. Mary says:

    I would like to make this for company tomorrow night. Will it serve 6 adults?

    • Mel says:

      If you are serving several other hearty sides, I’d say yes. Otherwise, you might want to one and a half the recipe or double (leftovers freeze really well).

  34. Elizabeth says:

    Ok I accidentally poured the apple juice and flour mixture over the meat when I put the meat in so now it’s cooking all day instead of 30 mins before. 🙁 Curious to see how it turns out. I’ll have to make it the right way sometime!

  35. I made this over the weekend and it was delicious. My husband couldn’t get enough of it and is already asking when I’ll make it again. It was so easy to make! Even for us newly weds who haven’t figured out how to cook much other than Kraft mac and cheese and pancakes. Thank you for the recipe!

  36. Elizabeth says:

    This was wonderful. I wish I had put in the three pounds of beef so there would have been more!! This will become a regular meal for me. So easy and flavorful. Follwed the recipe exactly and didn’t add anything different. I loved the taste, the meat was so tender. It hit the spot on a cold day. I served mine with rice, but next time I might try noodles since I think that is the usual way of serving it. I usually don’t post anything about recipies, but make this and you won’t be disappointed!!

  37. Caroline says:

    Has anyone tried this with ground turkey?

  38. Stacey says:

    We are beef stroganoff fans, but I used apple juice with the flour, and that ‘s all I could taste–too sweet. The family had issues with the “sweet” taste ase well. Do you use apple juice or just water when you thicken? I think if i try again, I will use beef broth with the flour, I think.

  39. Brenda says:

    DELISH! My family LOVES it! I left out the mushrooms because my kiddos aren’t mushroom fans. I also made it once using cornstarch to thicken (my daughter had her friend over that can’t have gluten), the cornstarch worked great! My daughter is constantly asking when I’ll make this again. You are a genius Mel!

  40. Emma says:

    Made this tonight for company (feeding the missionaries). It was amazing! I think this is the only way I’ll make stroganoff from now on!

  41. Shana says:

    I’m looking forward to making this for my family of 6. It’s very similar to one that I make already but it’s a little bit easier. I add a few T of flour to the meat when I cube it and toss into the pot and then when it’s done cooking I add a half brick of cream cheese to the pot (instead of sour cream) and let it melt in. Dump cooked egg noodles right into the pot, stir up and serve!

  42. Nancy says:

    The aroma drifting through the house while this cooks is incredible, as is the tender taste when eaten. I like to cut the meat into 1/4-inch thick strips, which g so evenly distributes the meat throughout. I have used chicken broth successfully instead of beef broth when that was stared at me in the pantry. Delicious meal that tastes like you’ve invested hours of time hovering over a hot stove. This recipe is definitely a keeper.

    • Maureen says:

      This has to be the best beef stroganoff I’ve ever made and I’ve been cooking for over 50 yrs! I browned the meat and onions and added ingredients down thru the ketchup to the pressure cooker. Cooked in there for 25 minutes, then added the mushrooms, flour and apple juice mixture, cooked that for about 20 minutes, then added sour cream off the heat. Added a little Pico de Gallo and some Penzey’s Prime Rib Seasoning. Thank you so much for this recipe. Can’t wait to share with my daughter who would love it in the slow cooker since she has 3 month old twins.

  43. Laura says:

    The best stroganoff I have ever tasted and incredibly easy to make. I have a family of 9 (7 children 13 and under) and this recipe is easy to adjust to make more if I need to. And tastes great with the cheapest cuts of beef. I wrote this recipe into my recipe notebook with the pounds and ounces changed to grams and kg’s as I’m in New Zealand. I’ve made it so much I don’t even need to look at the recipe anymore. The whole family loves it. I always do 2 onions and lots of mushrooms, love the flavour. This is my go-to recipe if we are expecting to feed extra mouths, or if I want a yummy and filling dinner to come home to after church on Sunday when I know I’ll be too tired to cook something after church. And my husband loves the leftovers to take to work for his lunch. Thank you for sharing. This recipe is a keeper.

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