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Slow-Cooker Beef Stroganoff


Your slow cooker does the heavy lifting in our classic beef dish. Just prep some pasta while hearty beef and fresh garlic, onions and mushrooms simmer away.

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Rate this recipe 4.4/5 (78 Votes)


  • 2 lb. beef stew meat, cut into 1-inch cubes
  • 10 oz. fresh mushrooms, halved
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 Tbsp. flour
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 pkg. (16 oz.) egg noodles, uncooked
  • 2 Tbsp. chopped fresh parsley


Preparation time 15mins
Cooking time 450mins
Adapted from


Step 1

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).

MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

Serving Suggestion: Meal preparation is made easy with this satisfying dish. Serve with hot steamed vegetables for a well-balanced meal.

For More Robust Flavor: Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker


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