Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
If you are looking for the best slow cooker beef stroganoff recipe ever, look no further! So flavorful, so easy, this recipe is a keeper! Bonus: instant pot directions included as well.
If you’ve been waiting your whole life for the best beef stroganoff recipe on the planet, I’m feeling very, very excited for you today.
Very.
This amazing slow cooker beef stroganoff has been a family favorite for over a decade. It’s one of our oft-made Sunday night meals, and it never fails to be a slam dunk hit with every single person in my family every time it appears.
If it looks familiar, you might already be a fan!
I posted this recipe way back in 2008, and it has solidly stood the test of time as one of the most popular recipes on my website.
Today, I wanted to refresh this beloved slow cooker beef stroganoff for several reasons.
I couldn’t imagine a world where some of my faithful readers hadn’t made it yet because it was buried in the archives!
And it also deserved a repost because more often than not, we make it in the Instant Pot and it only seemed fair to share those simple directions as well. Not to mention the really horrific pictures on the original post. Yeah, update needed.
Equally delicious in either the slow cooker or Instant Pot, this flavorful, easy beef stroganoff recipe is one of my go-tos when serving company or needing a meal to take in to someone.
It is the epitome of comfort food. I grew up eating all sorts of variations on stroganoff, so loving the gravy-based meal is in my genes, but I tell you, this really is the best stroganoff ever.
We very often serve the tender, delicious slow cooker beef stroganoff over rice. But it’s also really tasty over baked or mashed potatoes.
And of course noodles make a great bed for the glorious meat and gravy. Egg noodles are a great choice, but any noodle would probably work just fine.
If I’m feeling super ambitious, I’ll make a batch of homemade spaetzle (those are the noodles pictured in this post). But because my ambition doesn’t always run high, that doesn’t happen as frequently as my family would like.
Any way you serve it, this ultimate beef stroganoff really is pretty darn amazing!
What To Serve With This:
Cooked rice, noodles or potatoes
Steamed peas or skillet green beans
French bread rolls
Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
Ingredients
- 2-3 pounds stew meat, or a 3-pound beef roast, cubed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, diced (see note)
- ¼ teaspoon garlic powder, or 1-2 cloves garlic finely minced
- 1 tablespoon Worcestershire sauce
- 1 ½ cups beef broth or stock, I use low-sodium
- 1 tablespoon ketchup
- ⅓ cup flour
- ½ cup beef broth, water or apple juice
- 4 to 8 ounces sliced mushrooms, optional
- ½ cup light or regular sour cream
Instructions
- Slow Cooker Directions: 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 powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
- Cover the slow cooker and cook for 7-9 hours on low or 4-5 hours on high.
- About 30 minutes before serving, combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed. Pour the mixture into the slow cooker, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
- Cook on high for another 30 minutes to thicken. Stir in the sour cream right before serving. Serve over pasta, rice or baked potatoes.
- Instant Pot Directions: Place the stew meat, salt, pepper and onion in the insert of the Instant Pot. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
- Secure the lid and valve and cook on high pressure for 35 minutes (press "pressure cook" or "manual" and dial up or down to 35 minutes; the pressure cooker will start on its own). Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat mixture with a wooden spoon to break up any large clumps of meat.
- Combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed.
- Select the saute function on the Instant Pot. Pour the roux mixture into the Instant Pot, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
- Continue cooking on the saute setting, stirring often to prevent sticking, until the stroganoff is thickened. Set the Instant Pot to warm and stir in the sour cream. Serve over pasta, rice or baked potatoes.
Notes
Recommended Products
Recipe Source: from my cousin-in-law, Tami W.
Recipe originally posted April 2008; updated with new commentary, pictures and recipe notes.
270 Comments on “Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}”
When do I put the mushrooms in?
It’s in step #3 if using the slow cooker and step #8 if using the instant pot. 🙂
Delicious exactly as written
We made this tonight and it was comfort food at it’s finest! Thanks for sharing!
I made the slow cooker version of this today and it was very easy and very delicious. I will definitely make this again . Thank you Mel for another delicious meal. I made creamed peas for a side dish. It was all good.
Thank you! It was easy and a huge cut was in our instant pot. My mushroom hating children didn’t’ even complain. We will make it again!
I forgot to rate it! 5 stars!
Best, Jakalyn
Any idea how long to sautee with the instant pot instructions? I did about five minutes and it seemed thick but as soon as we started eating I realized it was too watery! I’ve only ever made this in the slow cooker until today and I’m guessing a lot of my water evaporated in that method.9
If it’s too watery, you may need to add a bit more thickener (flour mixture) – that should help!
Hello Mel, another wonderful recipe. Made it in my slow cooker today and used all of your shortcuts – onion powder, garlic powder – easy peasy. It makes such a wonderful sauce – served over couscous. My husband raved about it. All of your recipes result in wonderful meals, include easy to follow directions, and include ingredients I seem to always have on hand. Thank you for sharing such great recipes. Best to you and your family,
Jakalyn
We’ve made this a bunch of times. It’s delicious and always a crowd pleaser.
Bless your heart!! I have been making this and loving it in a slow cooker for several years now. I didn’t plan ahead & thought I’d check through comments to see if anyone had used their instant pot — but you are always a step ahead! Thank you!!
Mel, this is amazing! I’ve been a fan of yours for a few years, but this seals it for life! My daughter and I made this last night. We thought we were going to have leftovers-not so.
We used this recipe for spaetzle (my first attempt and totally worth it especially if you have someone helping). I doubled the spaetzle to have enough for the stroganoff; the nutmeg is unexpectedly good, but I would use a little less next time. A ricer (middle sized template thingy) is great for forming the noodles/dumplings. What the recipe doesn’t mention is that when the dumplings float, they just need another couple of minutes. Do not skip the butter saute at the end!
https://www.allrecipes.com/recipe/11793/german-spaetzle-dumplings/?internalSource=hub%20recipe&referringContentType=Search
Thank you, Sharon! We LOVE spaetzle! I have a spaetzle press-maker thingie my friend brought me from Germany and this is our favorite stroganoff to eat with it.
This was SUPER delicious! I made it exactly as written and served over mashed potatoes. Because it made so much I froze half. The second time around was just as good as the first. This will be my one and only stroganoff recipe!
Do you cube the roast when it is raw or cooked?
Before it is cooked.
Wow! This was SO delicious! I forgot to put the sour cream in until after everyone had been dished up. So we added in some sour cream to the rest. I got to say, I think I love it a touch more without (which I know isn’t stroganoff). Both ways were REALLY good though! I love when I find a total keeper recipe like this from your site even after all these years of making your recipes!
Wow! Made this last night in the IP; served it over zucchini noodles. Super yummy!
This is the best tasting beef stroganoff! My family loved it and the beef was perfectly tender (used a 2.9lb roast). And I appreciate you converting it to Instant Pot to make it easier for us procrastinators that can’t decide on dinner until an hour or so in advice. 🙂
The one fault was that the sauce just didn’t thicken, so we added the pasta to the gravy pot and served it in bowls.
Perhaps next time I’ll try cutting down the broth to 1 cup and the apple juice down and/or adding cornstarch.
I’ve made this several times and it’s amazing. If I were to double it, how would her change the time in the instant pot?
The cooking time should be about the same (it will take longer for the IP to come to pressure but usually the cooking time doesn’t need to change)
This is SO yummy! I am making it for the second time today. Everyone in my family loved it which is quite a feat! The meat is so tender after cooking in the slow cooker all day and it is super easy to throw together. Always great to find more slow cooker meals so dnner is ready when the kids get home from school and my husband home from work. Thanks again for a great recipe!
Hi Mel,
I love your recipes, they are consistently a hit with my family! I’d like to make the stroganoff tomorrow, but I don’t have a slow cooker or an IP. Is it possible to make this on the stove using a ceramic Dutch oven? Thanks!
Jessica
I made this for dinner last night in my IP. The flavor was delicious!! I couldn’t get it to thicken, though. I think over potatoes it wouldn’t have been such a big deal, but over egg noodles it just fell to the plate.
Definitely plan on making it again. But we’ll eat it with potatoes. I think it threw my kids off to have gravy on noodles.
Ahhhh, THIS IS DELICIOUS. I love comfort food! My husband teases me and says that my favorite dishes are “old people food,” (lol!) but I adore things such as meatloaf, beef stew, chicken pot pie, roasted chicken, etc., Anyway, I Googled “best beef stroganoff” recipe for meal planning this week. We followed the directions perfectly (I have a huge pet peeve and dislike when people review a recipe if they did not follow the directions, ha!). We served ours over the Pioneer Woman mashed potato recipe. I have four kiddos (8, 4, 2, and 9 months) and the kiddos went nuts for this! My 9 month old was living his best life all happy to munch away on this! Thank you for this! I printed out the recipe and added it to our favorite folder of dinner ideas. We served this with a green salad and peas for sides, too! I’ll do roasted vegetables as a side dish next time. Also, had enough for leftovers, totally awesome!
I still remember the day my best friend invited me over and made this for supper. I went back for seconds…and then thirds. I have been loving the recipes from your site ever since! I enjoy comparing notes with her on “the best Mel recipes”.
Aw, thanks Larissa! 🙂
One of our very favorite Mel recipes. I’ve been making it forever!!
I love this beef stroganoff recipe. So easy and delicious. Thanks for another great recipe.
This looks so good and easy! Thanks for sharing.
My family doesn’t eat beef anymore, but we love stroganoff. Do you think this would work with chicken or turkey? As far as texturally and taste?
I honestly don’t know since I haven’t tried it, but I definitely think you could experiment. The flavor will be completely different, but it may work!
I made this for the first time tonight in the instant pot and it was such a hit! My husband couldn’t stop raving about how it was the best stew I’ve ever made, how tender the meat was, how happy it made him. Two of my three little girls even liked it! The process was super simple in the IP and I couldn’t believe how flavorful it turned out in less than an hour. I made just a few small adjustments based off my America’s Test Kitchen recipe (love their Slow Cooker Revolution book, by the way, if you haven’t seen it): browned the meat, onions and garlic using the sauté function first, added 1/4 cup soy sauce with the broth, and added 2 tsp Dijon mustard with the sour cream at the end. Thanks again for another fantastic dinner – I use your recipes several times a week and you’ve never steered me wrong!
Thanks for the review, Danielle!
Thank you for the MKC + ATC version! I wasn’t raised on beef stroganoff so I’m not sure I would have dug this recipe out of the MKC archives. So appreciative that Mel updated it with an Instapot version. I’m hooked and so is the family. Thank you!!
This was okay, but I didn’t love it. Something’s just…missing. I was looking forward to a depth of flavor that just wasn’t there.
I was a stroganoff hater growing up – but I recently made your quick ground beef stroganoff and it was delicious. I will have to try this one next!
I am trying to figure out what went wrong. I rarely mess up your recipes, not because of me, but because they are so easy to follow. It was just toooo runny in the IP. Maybe I didn’t saute’ long enough for it to thicken? Also, the meat fell apart, and I would have preferred larger chunks, so maybe I need to cook it less than 35 minutes?
Hey Joy – sorry this didn’t work out. Decreasing the time by a few minutes may help if you want the meat in larger chunks. Was the stroganoff runny even after adding the flour slurry?
How many does this serve–generally?
Right around 6-ish.
This is one of my favorite meals. I am not a fan of the apple juice version so I just use water. I wanted to say there was an older man at my church that was diagnosed with Lou Gehrig’s disease and I made this for him and his wife a few times. After I made it, he loved it so much that his wife requested it again – it was soft enough especially when served with potatoes he could eat it. Kind of a weird and random story, but just wanted you to know the impact you could have on someone’s life that you don’t even realize.
Anyway, thanks for posting such a great recipe.
Thanks for sharing this, Megan! It really made my day and made me so happy that your sweet friends from church loved this meal.
We used to take dinner to my husband’s aging grandparents before they passed – his grandpa had Parkinson’s – and this was my go-to meal also! It’s one of my favorites.
I made this for our family and the neighbors and it was a huge hit in both households. My kids are SUPER picky and everyone but one loved it. (For me that is a huge win!)
That is a huge success!
Our family loves this recipe. Its so good!
I grew up in a very German town in southern Minnesota, but have never made spaetzle! Would you please share your recipe?
Here’s the recipe I use (except lately I mix it in my food processor instead of by hand):
500 grams white flour
1/2 T salt
5 large eggs
220 mL of lukewarm water
In a bowl mix together the flour and salt. Make a well in the flour. Add water and eggs to the well. With a wooden (or stiff) spoon, mix water and eggs together pulling in increasingly more flour until all the flour is incorporated. The dough should become smooth and stretchy. Using a spaetzle maker, press small batches of batter into boiling water. Cook 2-4 min a batch or until spaetzle floats to the top and grows puffy. Remove from water with a slotted spoon and keep warm inside a covered bowl. (Spaetzle gets dry easily; try to trap the humidity in with it) Serve warm.
I love this stroganoff and have made it quite a bit for a crowd. Curious if ketchup was in the original recipe? I just don’t recall using ketchup in it.
Yep, I didn’t change the recipe when I reposted it yesterday (other than adding some additional notes).
I knew it! When i saw the pictures, I was like…”is that spaetzle?!!” WHAT?! You gotta post that recipe girl! I’ve made this stroganoff many times since your original post and it’s delish!
Love the last picture with the rice and peas! Looks so tasty! Definitely going to make this when I have my next company meal to make. So this leads me to my next thought… could you make a tab in your recipes that are like this one — “company go-tos” ? I usually head to this site when I know I’ll be cooking for guests, and having a tab that offers a dozen or so tried and true, tasty, easy prep, people pleasing recipes would be a great resource. 🙂 I know all the recipes here mesh with my family’s tastes, but lack confidence when selecting recipes for company. The suggestions of sides are great too! 🙂
This has been one of our favorite Mel dinners for the last several years since she first posted it. Very delicious! I must say that the 1/2 cup of liquid in the recipe really should be apple juice— that tiny bit of sweetness makes a huge difference in this recipe. (Where it says to use water, beef broth, or apple juice: deffinitely use the apple juice if you can!)
I made this in the crock pot with the apple juice option. It wasn’t a good choice. It was weirdly sweet. I imagine with beef broth it will be delicious! Also, I’ll try browning the meat before putting it in the crock pot.
Just a quick question – did you use apple juice for just the thickening liquid at the end or did you replace all the beef broth in the recipe with apple juice?
It’s been long enough ago I don’t remember for sure. Time to try it again. 🙂
Is it fate that I had this in my menu plan for today? I don’t know but it is something, right?!? Trying it in then I start pot because, why not? You are the best! Thanks for always saving my bacon at dinner.
Trying it in the instant pot is what that is supposed to say. I have a love hate relationship with autocorrect and typing on my phone.
That’s a fun-looking pasta shape. Do you mind sharing what type it is?
It’s a homemade spaetzle noodle (kind of like a thin German dumpling).
Sorry, it does not look appetizing. Maybe it is the ketchup. Needs to look darker. I would add dry wine, brown the meat, skip all that flour and add the brownest beef broth I could find.
You would think that the ketchup makes it gross, but it really doesn’t. It’s such a small amount of ketchup (this coming from a girl not crazy about ketchup.) try it, you will like it! The depth of flavor is amazing.
You might try adding one teaspoon of Brown Bouquet to give it a rich brown color.
My family loves this recipe! My kids drank all of the apple juice the last time I went to make it (even though I hid it) and I used red wine as a substitute. It was very good as well.
Yep! My favorite stroganoff recipe from the family! I have been making this for years and years. I don’t even know where it originated from. Do you?
I got it from Tami!
This looks delicious! Can you please share what size slow cooker you use for it?
I believe mine is a 6- or 7- quart (it’s an oval shape).
Hi! Any chance you will share your homemade spaetzle recipe? I have a spaetzle maker!
Yes, please! Hoping a spätzle recipe is coming soon
Here’s the recipe I use (except lately I mix it in my food processor instead of by hand):
500 grams white flour
1/2 T salt
5 large eggs
220 mL of lukewarm water
In a bowl mix together the flour and salt. Make a well in the flour. Add water and eggs to the well. With a wooden (or stiff) spoon, mix water and eggs together pulling in increasingly more flour until all the flour is incorporated. The dough should become smooth and stretchy. Using a spaetzle maker, press small batches of batter into boiling water. Cook 2-4 min a batch or until spaetzle floats to the top and grows puffy. Remove from water with a slotted spoon and keep warm inside a covered bowl. (Spaetzle gets dry easily; try to trap the humidity in with it) Serve warm.
Good day! I’m wondering, when using pasta, do you cook it separately or add it to the stroganoff? If you add it to the stroganoff, when do you do so in order for the pasta to be cooked though? Can’t wait to try this recipe- I love beef stroganoff and I have a feeling this will be a go-to comfort food this winter!
I always cook it separately!
Making this tonight! It is a favorite of my husband and I-seriously it’s soo tasty!
We love this!! I just got a pressure cooker, and I’m wondering about adapting it for a pressure cooker. Anyone tried it?
I’ve made this many times, and probably have already commented on how good it is, but I’ve just got to pass along some feedback. I made this (totally comfort food for me) while the hubs and older boys were out camping. When they came back, the husband was warming up some leftovers and said, “This is the most amazing stroganoff in the entire world. Seriously. It’s just so good… I can’t stop eating it.” There really are no words for how good this is… seriously, no words because I can’t keep from just eating more and more and more. It’s lick-the-plate-clean kind of good.
I have made this several times in the slow cooker. Excellent flavor and freezes well.
I have been eyeing this recipe for a long time and finally decided to make it! SO GOOD! I’ve never had stroganoff before, but my whole family loved it. I did make it in the IP, 45 min at high pressure. Natural release for 10 min. so so yum.
This recipe is now in my beef-stew-meat rotation with ‘slow cooker korean beef’. My teenagers scarfed it down with the buttered noodles. I used my instant pot and set it manually for 50 min. so the meat would shred easily. Delicious!
I have made this recipe a few times, love, love, love it!
Please darken these recipes. .. CANNOT COPY AND PASTE …..TOOOOOOO LIGHT. THANKS
I have to agree — these old eyes have a hard time reading gray text on white background.
I made this for the first time tonight. Flavor was delicious!!! But the gravy did not thicken up. I used whole wheat flour instead of all purpose. That was the only change I made to the recipe. What went wrong?
It might have been the whole wheat flour, Bridget – not sure. I’ve only ever used all-purpose flour to thicken the gravy.
I recently made this for the first time and it was quite well received. I was quite surprised to find that it turned a really yucky shade of grey when I stirred in the sour cream at the end. Very odd. Maybe something to do with the mushrooms? Only thing I can think of that was vaguely black (to equal the grey once the white was added?). It still tasted great but am leery of making it again. Any thoughts?
I haven’t had that happen, Beth. What brand of beef broth did you use?
You have probably used mushrooms that have opened up to spore! When you can see the black spores underneath you don’t want to cook with them in anything like this because it will be like squid ink and turn your sauce an off putting shade of grey. Used buttons that are still closed or any other mushroom that is closed. When I eat mushrooms that have opened I get a bit of a tummy ache as well!
I never knew this! Thank you Kim!
I know that this is an older recipe but just wanted to let you know that we had this for dinner tonight and it was PERFECT on a cold and stormy night rushing home from hockey practice and swimming lessons (… mind you I’m sure it would be great other nights as well!). Thanks Mel!
Does this freeze well? I am only feeding my husband, toddler, and myself so I am always in search of recipes in which the leftovers can be frozen!
Yes, leftovers freeze great!
I do this in my insta pot and it turns into a quick meal. (my kids also prefer if I substitute elk for beef).
I’d love be to know how you adapted this for the instant pot!!
I adapted this for the IP too. First I set to sautee and gave the beef a quick sear with the onions. Then I added the liquid and set on the “Meat/Stew” setting for 30 minutes. After letting it release pressure naturally, I set to saute again and added the roux/thickening liquid until it boiled and started to thicken. Then I sealed again and just set to the keep warm setting until I was ready to serve. Just before serving I stirred in the sour cream. I prefer to serve over buttered egg noodles.
Where is the tomato soup?
Ha.
One of our family favorites!! Make this all the time! (Without the mushrooms…. No fungus among us!)
I was just thinking, I wonder if this is good without mushrooms. I like the flavor of beef stroganoff, but I so dislike mushrooms themselves.
Hello, I was wondering if there is an Instant Pot version of this one available?
I haven’t converted this to the IP, but it should be pretty easy – combining all the ingredients (except the roux mixture) and cooking on high pressure for maybe 15-18 minutes for bite-size pieces of stew meat? Then using the saute function to add the flour mixture and cook until thick. Just a starting point…but might work pretty well.
Would you advise browning the meat before putting it in the crockpot? I think it always helps to boost the flavor and consistency. Thanks, Emily
I never do that but you certainly could!
Just had this for dinner. Best stroganoff I’ve ever made!!!….yummm
Hi Mel,
Thanks so much for sharing your wonderful recipes, they’ve helped me become a better cook! Quick question, would pork work for this recipe?
I’ve never used pork, but I bet it would work, Vicki!
Thanks, I’m going to give it a try!
WE love this dish!! Thank you!! Have you thought about adding nutrition facts to your recipes? It would help me out tremendously!!
Hi Kailey – I have thought about it! I might at some point in the future – right now there isn’t a great nutrition calculator that I feel good about implementing on my blog (surprisingly, many are not accurate)…so I’m waiting for the best solution. 🙂
Such a scrumptious, tender, to die for stroganoff. It is wonderful to have a great stroganoff without all the canned additives found in other recipes. And yes, it fills our home with wonderful aromas for hours. This is a family favorite.
This adapted beautifully in my new Instant Pot, Mel! Thank you for another winner 🙂
Do you mind sharing how you adapted for the Instant Pot?
Hi Mel!
I thought I saw somewhere that this serves 6-8 people but I could be imagining that. Does that sound about right? I’m hosting dinner this Friday and there will be 7 adults. Think this will be enough? Could I increase the ingredients by 50% do you think? Let me know if you can. Thank you!
It makes quite a bit and if you have a lot of sides, I think it could feed 7 adults but to be safe, I’d do what you suggested and increase by 50%.
Thank you so much!
It makes quite a bit and if you have a lot of sides, I think it could feed 7 adults but to be safe, I’d do what you suggested and increase by 50%.
I know I’m a little slow on the bandwagon, but I just had to let you know that I made this the other night and it was insanely delish. The next day, I had some leftovers for lunch. The next day, I tried desperately to figure out how I could work it in to breakfast because I just wanted to eat it all.day.long. This is “lick it off the plate” good…. and for the record, six out of seven in this household liked it!
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.
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.
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.
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!
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!
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!
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.
I alternate between apple juice and beef broth. The sweetness will depend on what brand of apple juice you use, also.
Hello-
Has anyone tried this with ground turkey?
Thanks,
Caroline
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!!
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!
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!
I would like to make this for company tomorrow night. Will it serve 6 adults?
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).
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!
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?
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).
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!
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!
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.
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!
Britany – No, it is just 4-8 ounces of mushrooms. The most I use is 8 ounces.
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.
Thanks, Debra! Such a sweet comment; so happy you are loving the recipes!
I do not like mushrooms, what could I use in place of them?
Carrie – You can just leave them out.
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?
Terri – I’d probably suggest cornstarch – I think others have left comments about making this gluten-free. Good luck.
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.
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?
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!
Heather, did you ever try it that way? I’m super curious! 🙂
I just made this and wanted to report that it turned out really good.
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!
Yummy, I just took the first bite! Just like my mom used to make (only a lot better). Comfort in a bowl!
Loved this!! So easy and yummy. Thank you for a great recipe..
I will be trying this one tomorrow! Sounds easy and yummy!
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?
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.
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!
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?
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!
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! 🙂
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
Hi Kelly – you’ve probably already figured it out but you could use broth or water in place of the apple juice.
I’m a little confused. When do I tear the meat apart and I do I pour out the juice?
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!
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.
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!
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.
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!
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!
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!
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!
I would really like to try your recipe but I dont have any beef stock, but I do have lipton onion soup mix, can I use that instead. And if so how much water should I add too it.
This was a great dinner! We aren’t fans of mushrooms in this house, so I upped the amount of onions and then to make up for the lost flavor from no mushrooms I added another TB of Worcestershire, some garlic powder, a little more salt and pepper and some dill. DANG YUMMY! Can’t wait to eat the leftovers tonight. 🙂
Sylvia – I’ve never made it for that large of a crowd, but yes, I think if you six-times the recipe, that should be plenty. Good luck!
I’m so excited to try this recipe at a family function on Monday. I’m serving about 60 people, how many times should I “double” this recipe… When you say it serves a crowd, are you talking 10 people per recipe?? Do I need to 6 times this for 60?? Thanks for your help— hopefully you’ll see this today! 😀
so i just finished cooking this and all i can say is wow! Loooooooved it! The meat was sooo yummy! Thanks for the recipe.
Hi Chelsea – I think keeping it at low would be fine. It really depends on the temperature of your crockpot. If all else fails, you could transfer the mixture to a pot on the stove and let it simmer to thicken there.
Hi,
Similar to what the other person asked, would simply keeping it on low for the last 30 mins be OK. My annoying crock pot does not have the high setting, but I have not mentally justified the cost of getting a new one yet.
This was delicious – thank you!
Hey Mel! Just wanted to thank you SO much for this recipe. It was so simple and delicious and we will be eating it again and again and again!
I blogged about it here: http://athomewithalley.com/2012/02/25/ultimate-beef-stroganoff-crockpotslow-cooker/
Awesome! I made this recipe for dinner tonight and my family could not stop raving about it. I will certainly be making this recipe again very soon! Thank you!
This meal was so dang good! I can’t wait to eat the leftovers tomorrow! I just loved all of the mushrooms. I always know I can come to your blog for delicious food. My husband and I also ate a ton of turkey wraps last week for lunch. Thanks for the simple, yet very delicious idea!
Susannah – no silly questions, so don’t worry! Yes, low versus high does matter for most crockpots. If you were to cook this on high for the allotted time it could burn around the edges…I’d try to stick as closely as you can to the recommended hours for low or high. Hope that helps!
I’m making this tonight and can’t wait to try it! I have a quick question regarding the crock pot times. Does it taste any different using low or high? I always have really silly questions it seems.
I have this in the crockpot right now. I just put the mushrooms in and I am so sad that I have to take it to some friends instead of getting to eat it myself! They are sure to enjoy it and the Lion House rolls that I made for them. Those rolls turned out so good! My husband was begging for more after I let him sample a few. Thanks Mel! I LOVE your blog!
I made this the other night and served it over egg noodles. Holy amazingness!
Wow! This was amazing I followed it to a tee with the exception of the sour cream. I used plain Greek yogurt in place of sour cream. The meat melted in my mouth as well as my husbands. Will be making this again soon, thanks for sharing!!!
The name of this recipe is truly accurate! It is super simple to make with ingredients already in the cupboard, and tastes incredible. I have served this multiple times to company always to rave reviews. I send them directly to you for the recipe!
This is in the crockpot for dinner tonight. I love that it isn’t “canned”.
Holy goodness, this was absolutely AMAZING. I never thought I’d find a better stroganoff than my mother’s, but this blew hers out of the water (Sorry, Mom!). Just incredible. And so easy!
This is a great recipe! easy to make….. love love love crock pot meals. Your blog is FANTASTIC! I have made other meals from here….. DELICIOUS! Thank you for sharing all these wonderful recipes.
Jenny – you shouldn’t need to make any modifications to double. Good luck!
Quick question! I am looking to double this meal tomorrow as a make and take and also meal for my family. Are there any modifications for doubling this in the crockpot? This meal is so delicious!! It has made our regular rotation. Thanks for sharing. 🙂
Scarred from the ground-beef decade of the 80’s, I had to bury my stroganoff memories of years gone by to find the courage to make this. Mel, you delivered. Classy, homey, hearty, devoured. The six of us thank you.
I made this tonight and it did not really turn out good. I think I might of gotten the wrong meat. It was tough and did not fall apart like your picture looked. And it was runny. I am not giving up on it though. I will try it again
Unbelievable! The weather turned chillly this weekend and this was at the top of my list to try – Mel, fabulous!!! Used cider instead of apple juice only because that’s what I had on hand….loved that I didn’t have to brown anything beforehand, too. Served over mashed potatoes for me and one kiddo, then over rice for hubby and other kiddos – this was plate-lickable!!
I have this cooking in the crock right now. I can’t wait to try it as the house is starting to smell fantastic! Crock pot cooking can be so cruel sometimes…lol.
just made this and it was WONDERFUL! my 7yo loved it (and that rarely happens) in addition to the rest of the family. the hubs has to work tonight so he’s taking some to work to eat again in a few hours. thanks mel for your yummies!
We will be having this tonight! I also wanted to say that you have no idea how much I LOVE your site! I have gotten SO MANY great receipes from here.
Your “style” of food is very much what my family (and I) like!
Thanks to you, suppers around these parts are easier and tastier!
Hi there! We love this recipe so much. I made it a few days ago and added some fresh sage and thyme, great companions for this recipe, it took it up a notch (not that it needed it, but I grow it, so what the heck). After we ate I realized this was way too much left overs, we loved it way too much to just eat for lunch. So the next day I made some pie shells, added the normal characters that go in a potpie, and WHALA…we had this amazing second meal that my kids LOVED! Hide the leftovers, do whatever you have to do, or just throw it in a pie to begin with, it is SOSOO GOOD.
made this with moose stew meat and was such a nice change from adding cream of mushroom soup. will be making this again!
Hello! I ran across your website last night and stumbled upon this recipe. I decided to give it a shot.. and OH MY GAWD! It was delish! It actually came out looking like yours in the photo and tasted fantastic! Thank you for sharing!!
I made this today and we really liked it. Maybe I was just making more work for myself, but I browned the meat first because I’ve seen that called for in some of your more recent recipes. I can’t compare it to how it would taste without browning the meat first, but it was good tonight. Thanks!
YUM-O!! Seriously…this was delicious. My husband made the comment that he wasn’t really hungry for dinner, but after taking one bite he ate an entire plate full! Thanks for the yummy recipe!!
We just had this for dinner and everyone loved it! I used 3 Tbl water and 3 Tbs apple juice bc of a previous comment, but I think next time I’ll use 6 Tbl juice. After numerous Stroganoff recipes, I think I’ve found “the one”! Thank you!
This is my favorite company meal. I have served it to company many times and it always gets rave reviews with requests for the recipe (I am delighted to send them to your website). I love it because it is so easy, doesn’t keep me in the kitchen all day, and tastes so good! I have company coming again tonight–it will be hit again, I’m sure.
I am sorry to say this was not very good at all. I followed the recipe exactly. I don’t know what happened. I wish that I has used water rather than apple juice. I felt like I could still taste the apple juice in the finished dish. I usually really like your recipes. This was just a miss for me. I think maybe I don’t like Worcestershire sauce. ???
I usually make a double batch in my slow-cooker meals and freeze half to thaw on those super busy days when I know I won’t have time to cook. I had surgery this week so I took a batch of this out of the freezer ahead of time and precooked and buttered some egg noodles and had it all in the fridge. The day of my surgery both my parents and my in-laws were over when I came home and my mom took this out and heated it up for everyone. There I am laying on the couch in pain and half unconscious, yet very pleased because all I keep hearing is “oh my gosh, you have to try this?!” “what does she put in this, its so good!” “Wow, what’s in this gravy?” I think it ended up feeding about 4 adults and my 2 kids ages 4 and 14 months, Plus there was still enough to make enough for my bro-in-law, who was over here the next day. Thanks again Mel!
P.S. – I never use the mushrooms. =)
My husband really isn’t a fan of mushrooms, although I have made stroganoff with cream of mushroom soup in it before which he doesn’t mind. Would you suggest leaving the mushrooms out entirely or subbing something to make up for them? Do they add a flavor that is needed??? Thanks!
Sarah – you can definitely leave the mushrooms out with out adversely affecting this stroganoff – in fact I make it with and without all the time, depending on if I remembered to get mushrooms from the store.
I don’t love Stroganoff, but I love the crock pot for 1:00 church…This was so good! Thanks again! That makes chicken cordon bleu bread bowls, this, teriyaki meatballs, crock pot hot fudge pudding cake, and slow cooker italian beef sandwiches just for this weeks deliciousness from your blog! It’s my go-to!
YUMMMYYYYY!!!!!
I wasnt sure what to expect because all the stroganoffs I ever made or tasted seemed too creamy and the meat was blah–but this my friend was so good! I liked that it had a hint of creamy without being too much. It was so good over egg noodles. I also liked that you didnt have to brown the meat before you tossed it all in the crockpot, I think that defeats the whole purpose of the whole crockpot idea. So finally I found a crockpot recipe I really enjoyed that I will be making again. I did leave the mushrooms out because I dont eat fungus, but you didnt even miss them.
My December Mealathon is coming to an end but I still have a stack to carry over into the Winter Mealathon 🙂
Juliann – I’m glad that you liked this crockpot version!
As usual, I was very pleased after trying another recipe. The hubby loved it and asked me where I got the recipe. I told him, “The same website I get all my good recipes.” And he said, “I’m really liking this website!” Me too! You’re my go-to gal for meal ideas. I haven’t been disappointed yet!
Alicia – thanks for your comment! It made me smile. I’m glad you and your husband loved this one!
Since I have a teenage boy who eats the ingredients I buy for meals before I can make the meals, I was searching for a recipe to make with the roast I had thawed. This was perfect! So tasty and EASY! Everyone gobbled it up and I didn’t have any complainers–unheard of at dinner time in my house. Thanks Mel!
Mel–Could I substitute corn starch for the “flour mixture” we are gluten-free and the recipe looks so good but didn’t know if cornstarch could be substituted. What are your thoughts?
Denise – yes, you could definitely sub cornstarch for the flour but you’d have to make a few changes, such as, you would need to dissolve the cornstarch in cold water first (probably 1 tablespoon cornstarch in 1/4 cup water) and pour the crockpot mixture into a pot on the stove since after you add the cornstarch slurry, it will need to come to a simmer/boil for the cornstarch to properly thicken it. You might have to play around with the amount of cornstarch. Let me know if you try it!
Hi Melanie – Just stumbled on your fantastic blog! Have you or anyone else tried this stroganoff recipe using ground beef? That’s what I’ve always used, but not sure how it would work in the crock pot. Thanks, Rachel B.
Rachel – I’ve never tried this with ground beef. I’m a little hesitant about all the grease that might cook off with raw ground beef in the crockpot. I suppose you could brown the meat first, though and reduce the cooking time probably in half. Let me know if you try a ground beef version.
I made this last week and it was a huge success. My 5 year old ate 3 adult sized servings of it!! And then he had a belly ache! Thanks for such an easy and yummy recipe!
Kensi – I’m seriously so flattered by all the recipes you try. Thank you! Glad you liked this one, too…and hope your five-year old’s belly is feeling better.
Melanie, Thank you again for another winning recipe. As we ( or I ) speak my two picky eatin boys are at the dinner table scarfing down your beef stroganoff and LOVING it. You’re Awesome. I’m on a cooking mission to make all your recipes.
Nikki – thanks for the flattering comment! I hope you like every recipe you try and am thrilled your picky eaters loved this one.
This was so good! At first it was a lil salty, but after i added the roux and sourcream it was perfect! Thank you again for another wonderful recipe! 🙂 I would love to blog about this recipe as well!
Jena – thanks for checking in on this one! Glad you liked it.
Sometimes I drive myself crazy. I put the meat and onion in the crock pot and that’s it – didn’t even pay attention to the sauce you are supposed to put over it. SO dinner time comes around and I add the flour/apple juice mixture and sour cream. Then I see all the other ingredients I DIDN’T add! I wanted to scream! We ate it anyways. My kids ate all of it without complaining. The hubby and I added lots of garlic salt to ours because it was a little plain. I obviously need to make it again the right way this time!
Melissa – oh no! I’m sorry that the sauce didn’t make it into the crockpot. I guarantee you’ll love it even more if you try it that way!
This looks like another one I’m going to have to try! Most of the ingredients seem to be items that I tend to usually keep on hand. I LOVE that!! Thanks for posting this!
Made this for dinner tonight and Hubby and I both liked it! Oooo it smelled so good while it was cooking and I loved the flavor. I served it over rice since we’re having pasta later in the week. We’re eating the leftovers tomorrow and then I plan to try one of your other dishes. I think it’s called lemon cream chicken or something like that. LOL – Thanks!!!
Kina – thanks so much for checking in to let me know what you thought of this recipe. I’m thrilled you liked it! And I hope you like the lemon cream pasta, too!
What is stew meat? If I don’t buy the precut meat, what kind of meat do I use? Thanks.
Hi Sally – stew meat is the prepackaged trays of beef cut into small cubes. It is usually labeled just that “stew meat.” If you can’t find it or don’t want to buy it, you can buy a cheap roast (like a chuck roast) and cut it into cubes yourself. Hope that helps!
Hey Veronica – I loved this meal for all the same reasons you did. Thanks for letting me know it was a hit!
Yet another fabulous meal! I love that this is prepared in the crockpot–I work during the day and I love coming home to dinner already made. This one was great–the best beef stroganoff I’ve made! Thanks–my hubby is one happy camper.
Pat – glad you liked this! Thanks for letting me know.
The stroganoff was easy and very tasty. This dish was also filling, which is helpful when feeding 2 growing boys . Thanks!
Kim – how did your husband like the stroganoff?
I have been wanting to try this dinner for months and I finally have it all in the crock pot today! It smells sooo good. My husband has only had the Hamburger Helper version of beef stroganoff so I think that this recipe will help him to change his mind about stroganof. I love your blog and your recipes grace our table all the time. Thanks!Kim
Jenny – hi and welcome! I’m so glad you found your way here and especially that this stroganoff was a hit for you. Thanks for letting me know!
Hi Melanie! I found your website through realmomkitchen.com!! I LOVE your blog!! It’s quickly becoming my favorite! Anyway, I tried this recipe, the other night, and it was soooo good! It has a wonderful flavor and creaminess to it! And the crockpot!!! Could it get any better!
Janet – thanks for your comment! I’m really glad you liked this recipe…it is definitely a family favorite of ours.
This was fabulous! I made it for my family this Sunday and the beef just melted in my mouth. Thanks!
Anonymous – glad this recipe worked out for you. I agree with you that it is so nice and convenient that you just throw everything in the slow cooker. Thanks for letting me know!
This was great! I made it tonight for me and my husband and itwent over great. I used to make the Paula Deen recipe which is great to, but I wanted one where there were less steps and less dishes to clean afterward. I love anything I can make in the slow cooker! This will be the recipe I use for now on!
I love these kinds of meals, thanks for sharing! If you’re interested in a pulled pork recipe that is similarly simple and delish, stop by my recipe page 🙂
I haven’t had beef stroganoff since I was little. But this looks so good it makes me want to make some soon!
so i googled a recipe (chocolate mint brownies aka BYU brownies) and your blog came up. And I am sooo glad to keep coming back for fantastic favorties. >Thanks and keep em coming.
We’ve always made strogie from cream, sour cream and mushroom. This sounds so good too! Just so you know, your blog is my favorite place to find dinner ideas!
We grew up on this stuff- crockpot and all!>>I’ve actually never made it for myself. I think Mom overdid it for all of us. I’m ready to take the plunge though and try it out sometime!
Loved this recipe. My husband would never eat stoganoff because he always said the meat was too chewy. So I thought I’d give your recipe a try and he loved it. thanks
Melanie – I don’t brown the meat before putting it in the slow cooker. That is one of my main requirements with crockpot meals – I don’t want to have to cook anything before letting it cook for hours, know what I mean? Anyway, hope that helps so you don’t have to waste any time!
fmandds – just for the record, if one of my recipes ever DOES let you down, I still want you to tell me. Meanwhile, I’m glad that you liked this – funny about you and your mom picking through for opposite things.
I love beef stroganoff! I’ve always made it with Cream of mushroom soup and the good old store bought seasonings, but this sounds really good from scratch! I will have to give it a try!
I’ve tried different recipes for this that all call for stew meat in the crock pot, and they always turn out with dry, tough meat for me. What am I doing wrong?
Usually meat departments cut up their stew beef from extremely lean cuts of meat. Whenever I have a recipe that calls for stew beef I ALWAYS buy a chuck roast and cut it up myself. It’s a much better cut of meat with lots more fat marbled in it. Keeps the meat moist and adds tons of flavor. Might be worth a try!
Do you brown your stew meat before you put it in the crock pot? I only ask because my stroganoff recipe calls for you to brown your meat first, but if I don’t have then I’m not going to waste the time!
This looks good. I love stroganoff too. I have a good recipe for it too. I will need to make it and post it.
We had this and it was delish. Very yummy! The beef chunks were no longer chunks when we served it – perhaps it’s supposed to fall apart or maybe it was from Jed stirring in the sourcream for me!!! 🙂 (It doesn’t matter – it was so good!)
i was raised on the cream of mushroom soup version and have never really known how to make it otherwise. it sounds great and is definitely worth a try!
I love this meal (the meal that started our friendship) We have it atleast once a month and best of all- it’s easy!
This was every bit as good as you promised. I wasn’t really sold on it but I had stew meat that I needed to use up. I found your recipe the night before and just had to believe you couldn’t steer me wrong. I’m glad I did.
My mom even liked it immensely, but she picked around the mushrooms. Meanwhile, I picked around the meat and devoured the mushrooms.
I’ve never made beef stroganoff, but I think I’ll be making this one this week!
Thanks everyone for commenting! >>Nicole is right – this meal did start our friendship and it was definitely worth it! (Plus our boys that play together are really happy about that.)>>Jaesi – thanks for commenting. I’m excited to check out your blog, too! Thanks for your praise and let me know if you try those chocolate mint brownies. They are fantastic!
Emily and Patrick – hmmm, I’m not sure why the meat turns out dry and tough for you. The only thing I can think is if the meat doesn’t cook long enough in the slow cooker it can be dry and tough (or if it doesn’t cook in enough liquid). I’m not a slow cooker expert, but those would be my guesses.
Oh, I’m glad you posted this. I have three recipes for Beef Stroganoff, and I’m turned off of all of them. I decided last time that I wouldn’t make any of them again – I need to find a better recipe! This one sounds very promising! I’m surprised it calls for 1 1/2 cups bouillon – is that correct? How may cubes does that turn out to be?
Hi Melanie,
I made this the other night and it was really good. The only mistake that I did was that I added extra sour cream( I am pregnant so I’m craving for sour foods) and made it a little too sour, but my family still ate it up. Leftovers tasted even better!! Now I’m gonna try your Sweet and Sour Chicken and meatballs!! I love your blog!! I visit it every day!
Gina – glad you liked this despite the extra sour cream! Congratulations on your pregnancy, by the way. I can’t remember if you have mentioned it in a comment or not. I hope you like the other sweet and sour recipes you try!
Thanks Melanie! This was the first time I mentioned about the pregnancy, I just wanted to justify for adding extra sour cream LOL