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}

Ingredients

  • 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

Directions

  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.

Notes

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.

http://www.melskitchencafe.com/the-ultimate-beef-stroganoff/

Recipe Source: from Tami W.

151 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!! :)

    Thanks,
    Kelly

  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?

    • Mel says:

      Heather – I have never tried it that way but it sounds like it’s definitely worth experimenting. Check back if you try it and it works well!

  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!

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