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Slow Cooker Beef Stroganoff


This recipe for Slow Cooker Beef Stroganoff can be turned on in the morning and left to let its flavors develop all day. A delicious meal.

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Rate this recipe 4.5/5 (15 Votes)


  • 1 teaspoon vegetable oil
  • 1 pound lean beef eye of round, cut into cubes
  • 1 large white onion, sliced
  • 3 tablespoons flour
  • 1/4 cup sherry
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock
  • 10 ounces fresh white mushrooms, cleaned and quartered
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1 bay leaf
  • 1/4 cup fat-free sour cream


Servings 4
Adapted from


Step 1

You do not have to brown beef/onions ahead of time, but doing this adds a lot of flavor. If you decide not to do this step, place ingredients into slow cooker, but whisk flour into stock before adding it to slow cooker.

Heat oil in large cast-iron skillet over medium-high heat. Add beef and onion and cook until beef is browned on all sides and onion is softened about 7 minutes.

Sprinkle flour over all and stir to coat beef and onion. Cook about 1 minute. Add sherry, Worcestershire and stock. Bring to boil, scraping up all the browned bits from the skillet. Remove from heat and carefully pour all into slow cooker.

Stir in mushrooms, mustard, dill and bay leaf. Cover and set slow cooker to low. Cook 6 to 8 hours.

About 5 minutes before serving, stir in sour cream. Serve over cooked rice, mashed potatoes or egg noodles.


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