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BEST Slow Cooker Beef Stroganoff

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slow cooker beef stroganoff recipe easy best

A thoroughly delicious and fuss-free beef stroganoff for your slow cooker!  Full of flavor with a creamy sauce you can enjoy over egg noodles or rice, this is a guaranteed family favorite!

I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example.  Whether it’s a more labor intensive gourmet version (recipe to come!) or a simple but thoroughly delicious version for the crock pot, I love a good stroganoff.  With it’s robust flavors of beef and mustard combined with the delicate flavors of cream and herbs, it’s a dish I always look forward to sitting down to and makes for the perfect comfort food.

I threw this together this past Sunday morning before we headed out to church so it would be ready when we got home.  When we opened the door we were met with that delicious aroma and I could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner.

For an extra creamy stroganoff, add some more cream cheese and sour cream and adjust the salt and pepper accordingly.  Whether you “up” the creaminess or make it as written, you’re going to love the flavor of this Slow Cooker Beef Stroganoff!

If you don’t already own a slow cooker, you should really consider getting one.  They make life much easier for those busy days when the last thing you want to do after a long day is come home and cook.  Instead, you can come home to a ready meal.  The slow cooker I use and love is this Stay Or Go 7 Quart Slow Cooker.  It’s portable if you need to take it to a potluck and it’s also big.  I got this large one because I can still use it for smaller quantities but I can also use it if I’m expecting extra guests.

Let’s get started!

Use whatever beef you can find the best deal on, including the cheap cuts.  The slow cooking process will tenderize even the toughest cuts so the result is deliciously fork-tender beef.  Slice the beet into short, thin strips.  (That’s a personal preference – I don’t like chunky beef cubes for stroganoff, I reserve those for stews.)

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Clean and slice the mushrooms.

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Chop the onions and mince the garlic.

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Place the ingredients in the slow cooker in the following order:  Onions/garlic, mushrooms, beef.

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In a bowl, stir together the broth, Worcestershire sauce, mustard, thyme, salt and pepper.  Pour the mixture over the beef.

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Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.  About 20 minutes before done, dissolve 2 tablespoons cornstarch in 1/2 cup broth and add it to the slow cooker.  Stir and continue to cook for another 20 minutes or until thickened.

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Stir in the cream cheese until dissolved.

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Stir in the sour cream and chopped fresh parsley and heat through.

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Add salt and pepper to taste and add a little more mustard if desired.

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Serve over hot egg noodles.  Enjoy!

slow cooker beef stroganoff recipe easy best

slow cooker beef stroganoff recipe crock pot easy best

Vegetarian?  Try this delicious Creamy Mushroom & Tofu Stroganoff!  It’s so good, even meat-eaters will love it!

vegetarian mushroom tofu stroganoff recipe

slow cooker beef stroganoff recipe crock pot easy best
Print Recipe
4.88 from 31 votes

Slow Cooker Beef Stroganoff

Make your life easier and tastier with this delicious Slow Cooker Beef Stroganoff!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Russian
Servings: 6 servings
Calories: 574kcal
Author: Kimberly Killebrew

Ingredients

  • 2 pounds beef either stewing meat like chuck or sirloin steak, cut into short thin strips
  • 1 yellow onion diced
  • 1 clove garlic minced
  • 10 ounces button or cremini mushrooms cleaned and sliced
  • 1 cup beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried thyme
  • 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
  • 6 ounces cream cheese
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh parsley
US Customary - Metric

Instructions

  • Layer the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms and beef.
  • In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper and thyme. Pour over the beef in the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  • About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
  • Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
  • Serve over hot egg noodles.
Calories: 574kcal | Carbohydrates: 8g | Protein: 30g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 1228mg | Potassium: 729mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15.4% | Vitamin C: 7.8% | Calcium: 10.5% | Iron: 22%



slow cooker beef stroganoff recipe easy best

238 Responses

  3. I’m embarrassed to admit that I’ve been using a ready-made packaged mix to make this in the slow cooker. No more – this was super easy and delicious. Even on a week day i can slice down all the ingredients the night before, assemble in the morning and come home to a great meal.

    Reply

    • Awesome, Kim, I’m thrilled to hear that! It’s true, this is so fast and easy to make, is far healthier than the bought stuff, and tastes much better! It’s a win-win all around :)

      Reply

  4. Dear Kimberly,

    I have just discovered your site and it’s wonderful. Question, pls: can I replace mushrooms with something else? many thanks

    Reply

    • Hi Julia! Thank you and welcome! You can either simply leave the mushrooms out and have a creamy meat sauce or, towards the end (like the last 15 minutes or so) add another vegetable that you like (eg, broccoli). Happy Cooking!

      Reply

      • Thanks a lot, Kimberly, for your kind reply! Apologies if it has been discussed elsewhere but I would like to purchase a slow cooker (all your recipes sound great!) but am wondering whether all the “goodness” might be gone after so many hours of cooking…(

        Many thanks!

        Reply

        • Definitely not in terms of flavor, Julia. The slow cooking process only enhances the flavor! In terms of nutrition, some nutrients will always be lost through the process of cooking (while other nutrients are only made available through the process of cooking – for example, cooking tomatoes releases certain nutrients that aren’t available if it’s eaten raw). But the biggest culprit of nutrient loss is high heat cooking, and that’s an advantage of slow cookers. Even though some nutrients will be lost because of the length of cooking time, the advantage is that slow cookers use very low heat. Even the “high” setting (which will reduce the cooking time) is relatively low heat. So, whether you’re making a stir-fry in 15 minutes or a beef stroganoff in 6 hours, it may very well be a toss-up as to which dish will have retained the most nutrients.

          Reply

      • I must have missed the mustard powder sugar and red wine. You can’t have a stroganoff without those ingrediants, just ask any Russian. Add to taste and don’t skimp on the sour cream.

        Reply

        • Hi Richard, the original version of beef stroganoff published in a Russian cookbook in 1871 doesn’t even have onions or mushrooms let alone sugar or wine. It was made simply with beef, prepared mustard (no powder), bouillon and sour cream. Over time different variations were created and here on The Daring Gourmet we have two so far – this one for the slow cooker and a vegetarian version. At some point I’ll also be publishing my classic stovetop version.

          Reply

        • Richard…..shhhhhhhh. Who comes on a blog to complain about a free recipe that Kimberly was very gracious to post. Stop being a dick.

          Reply

  5. HI Kimberly, so I’m using beef bouillon. I’m gonna double the sauce cause i loooove sauce, so using 1 cube gives me 2 cups of water. Would I avoid the addition of salt completely since bouillon is salty?

    Reply

    • Hi Jennifer, that just comes down to personal preference but you’re most likely going to need to add more salt. Taste the sauce towards the end and if you think it needs more salt, add some more.

      Reply

      • It didn’t turn out so well :( I cut my beef too thin and so it became grainy and into bits. I think I put a little more than 2 TBSP of dijon cause the taste was off. Overall, thumbs down for the family. I have no idea how to repair it :( BUT I’m gonna try again in a few months.

        Reply

        • Oh, that’s too bad :( Not sure what could have gone wrong with the flavor – even adding a little more mustard wouldn’t have ruined it (unless you simply don’t like mustard). But the texture of the beef could have been an overall turnoff, sure. Next time you can also try slicing the beef a little thicker and then only cooking it for 4-5 hours on “high”.

          Reply

        • We didn’t like it. Made it to the recipe. Meat was fine, but too much thyme.
          Adding some wine and more sour cream to try to salvage for tomorrow. Unfortunately, lots of leftovers. Sad to think a cow’s life was wasted on this. That’s the only reason I’ll try to salvage. I also wasted really good homemade noodles on this dish.
          Zero stars for this one, even if the rating scale below will go no lower than 3 stars.
          Very disappointed and won’t be fooled again.

          Reply

          • The cow doesn’t care and the cow’s life wasn’t wasted. Since the cow was already dead giving ribeyes, strip steaks and roasts to other competent cooks. Taste! Taste again! Adjust seasonings.

            Reply

  6. Hi there,

    Just started this in the crockpot for tonight….can’t wait for our family to try it. Looks fabulous! I started it on low at 11, & need to serve it around 4:30. What time would you recommend turning the heat up? I prefer to cook low & slow so that the meat is as tender as possible, but got a late start today. :(. Also, used fresh thyme since I had some. Many thanks!

    Reply

    • Hi Jennifer, if you started it at 11am that will give you plenty of time. It should be done by, or even likely before, 4:30pm. Test the meat around 3pm to see if it’s tender enough. If so, you can turn it off and just keep it at “warm” until you’re ready to eat. Fresh herbs are always better than dried :)

      Reply

  7. Really?!? Even though the recipe says 7-8 hours on low? I thought I might have to turn it up to high at some point to fully cook the meat by then? ;).

    Reply

    • Oops, I thought you said you were cooking it on “low”, Jennifer. In any case, because the meat is cut into strips it will be “done” well before 7 hours, it’s just a question of how tender you want it and that’s largely determined by what cut of beef you used. Is this all sounding too complicated now? :) Don’t fret one bit, it will all turn out! Bon appetit!

      Reply

  8. Made this tonight and it was a complete success so delicious. I have some very picky eaters so I threw the mushrooms in th food processor to hide them! Thanks for a great recipe.

    Reply

    • Fantastic, Heather, yayyy!! Super clever move with the mushrooms, too – good job! :)

      Reply

    • Hi Jenna, no need to waste an expensive cut on a slow cooker recipe. Since this cooks for a long time, you can use a tougher cut of beef and it will be tender.

      Reply

    • Fabulous, I’m so glad you enjoyed it and appreciate the feedback, thank you! I adore dill in practically anything, good choice :)

      Reply

  11. Hi Kimberly what do I do if I wanted to add some wine? I’m not sure if I’m suppose to put it in directly and how much thanks.

    Reply

    • Hi Annie, I would add the wine in at the very beginning when you would normally the beef broth and use it in place of the beef broth so it isn’t too liquidy. So you can either use a whole cup of red wine or half wine/half beef broth. However much you add, I would add a little beef bouillon granules in place of the beef broth.

      Reply

      • Thank you for this awesome recipe! Made it today. Added 1/2 cup Cream Sherry and doubled the cornstarch to balance the extra liquid. Added some of the warm liquid to the cream cheese so it wouldn’t clump when put in the crock pot. Then added 1 cup
        If sour cream after turning it off so the cream wouldn’t separate. It is visually appealing and fantastic tasting! 5 stars!

        Reply

  12. I have made this several times — delicious every time! I bump up the garlic considerably (3 cloves), but I’m sure we all have our personal preferences. Thank you for sharing this recipe!

    Reply

    • Awesome, Steve, I’m so glad you like this and appreciate the feedback! And being a garlic fan myself, I usually bump up the garlic in most things, too ;)

      Reply

  13. Hi Kimberly,

    I plan to make this recipe for a church group of about 40 people this Tuesday 10/27/2015. I noticed that the serving size of this recipe is only 4. If I make about 5 batches with small serving portions, do you think that will be enough? Also, will I be able to keep the exact ingredient measurements without altering the flavor? Oh, any suggestions on how to keep the noodles warm for about hour after cooking -there are no stoves available?

    Thank you for your help!

    Reply

    • Hi Tammy, five batches should stretch pretty far, especially since I’m assuming there will be some sides to go with it? Without having a stove, the best way to keep the noodles warm would probably be to use a couple or three big crock pots. Just put the noodles in there and put it on the “warm” setting. Toss the noodles with a little bit of oil just so they don’t dry out too much. Hope your church dinner is a success!

      Reply

  14. I have this going on in my crock pot right now! It smells sooo good and still has a few hours or so to go. I added a few more herbs; some rosemary, a tiny pinch of Italian herb mix and I have a bay leaf just hanging out on top. Also I used stock as that is what I had on hand. I’m really excited that this recipe doesn’t use condensed soups-just straightforward whole foods. Great blog, I am bookmarking this site.

    Reply

    • Thanks, Brittani, I’m so glad you found my site and hope you’ll return often! Happy cooking and eating! :)

      Reply

    • Absolutely, Breana. Just cut back on the salt if you’re using broth and taste it at the very end to adjust accordingly.

      Reply

  18. Hi Daring Gourmet, My family is salivating over the pictures of your Beef Stroganoff from the crock pot. Question: I have a really long commute day, I leave about 6:30am, and I’m home about 8:00pm. I have a programmable crock pot, so I can set it to cook for 8 hours on low, then go to warm. Will this be too long for the meat to simmer? Will I end up with shredded beef? Please tell me it would be fine, I’d love to make this recipe! Thanks

    Reply

    • Hi Clare, thank you! :) It largely depends on the cut of beef you use – the leaner it is, the less cooking time it needs and yes, if over-cooked you’ll end up with shredded beef. If it’s going to be sitting on the warm setting for a while I would aim for a cook time of 6-7 hours.

      Reply

  19. Just made this today. Prepared vegetables and beef the night before. Cooked on low for 8 hours and it looked just like your photos above. As soon as I started to stir in the cream cheese, it turned into shredded beef. Still quite tasty and my husband loved it. Next time I will cut the beef a little thicker and reduce the time to 7 hours. . .maybe that will do the trick. Overall, it was just what I expected and I will definitely try it again. Very easy and convenient.

    Reply

    • Awesome, jroller! Yes, the size of the beef chunks and the cut of beef itself makes a difference. The leaner the beef the more tender it will become more quickly whereas a tougher cut needs longer to become tender. I’ve done it a variety of ways but typically I like to cook it on high for about 4 hours.

      Reply

  20. I followed the recipe to a T and it turned out amazing! I was a little unsure how a skirt steak would turn out because it’s usually pretty tough but in the crock pot it was nice and tender. Thanks so much for this recipe, it will be in our regular rotation now!!

    Reply

    • Thanks, Carin! I have three versions of Jambalaya. Our favorite is the New Orleans Jambalaya but there’s also a slow cooker version and another version with smoked sausage.

      Reply

    • Hi TJ, yes. If you cooked it on low the entire time just leave it on low for those final additions. If you cooked it high the entire time you can keep it on high, just note the direction “simmer for another 20 minutes or until thickened“, so you may not need to cook it that long if it’s on high.

      Reply

  25. Have you ever added a can or two of, “Campbell’s Cream of Mushroom Soup”?1 I’m making this recipe, as I type this…and I’m wondering how it would do. As of now, I have followed your recipe to a T. Yet, I look forward to hearing from you!

    Reply

    • Hi Kim, I haven’t – there’s no need to add any of the canned stuff since this recipe already has mushrooms and a cream sauce. Hope you enjoy this stroganoff!

      Reply

  26. Recipe sounds delicious. What cut of meat do you recommend?
    Also want to make your Harisa soup that didn’t specify the type of meat either. Thinking Chuck roast for the soup. Would appreciate your advice. Thank you.

    Reply

    • Hi Cindy, thank you! Yes, chuck roast is a great choice for both of these dishes. It’s what I’d recommend for most dishes that involve long, slow cooking times because the meat is going to become very tender anyway so no need to spend the extra $$ on leaner cuts. Plus, in the case of slow cooker dishes like this stroganoff that cook for many hours, a very lean cut of beef will fall apart and not hold its shape (ie, a shredded consistency).

      Reply

  28. Woke up to such a wonderful smell in the house! Just finished adding the cream cheese and sour cream…wow, just wow! This is the best stroganoff I’ve ever tasted! Thank you so much!

    Reply

  29. I’m not sure what I did wrong but it really just tastes like sour cream! Ive always used cream of mushroom soup for my stroganoff and will continue to do so. Just didn’t work out!

    Reply

    • Hi Bekka, if it just tasted like sour cream then yes, something definitely did go wrong.

      Reply

  30. Hi Bekka, Had plans to make this three nights ago. I ran out of time so tossed the stroganoff into freezer. Would like to make it today. Can I put the beef strips into the slow cooker frozen if I rinse and pat them dry?

    Reply

    • Hi Barbara, that shouldn’t be a big problem but the frozen beef will release extra liquid as it thaws and cooks. So it may just be a situation where you’ll need to add a little extra thickener.

      Reply

      • Thank you so much for responding.  Instead of cooking the beef frozen I defrosted it in the Microwave which I hate to do.  Normally you end up with partially cooked meat. I was very careful and took each piece out as it defrosted enough.  Made the stroganoff
        and we LOVED, LOVED it! The best I’ve made according to my son.  Barbara

        Sent from my iPad

        Reply

        • Hi Barbara, that’s wonderful! I’m so happy to hear that and really appreciate the feedback, thank you!

          Reply

  31. I made this tonight for my wife and I. I was super worried because she has never liked beef stroganoff, where I grew up eating it in a regular basis. Needless to say, she LOVED it. I was told that I have to make it more often. Thanks so much for this awesome and easy recipe. I’m so happy because now I can once again enjoy an old favorite.

    Reply

    • That’s awesome, Amber! I’m so glad to hear this won you both over and appreciate the feedback!

      Reply

  32. This looks like a really good recipe. Do you think that it would freeze well? Or has anyone tried freezing it? Thanks.

    Reply

    • Hi Elizabeth, it should freeze really well, but I would recommend omitting the sour cream and add that later once it’s thawed and you’re reheating it. There’s nothing “wrong” with leaving it in to freeze but the texture of sour cream does change and curdles a bit.

      Reply

  33. Thanks very much. I think that it would be OK to add the cream cheese before freezing. I have some stew meat cut into bigger chunks that I was thinking of cutting into slices. I saw that you prefer other cuts of meat because of the ‘chunkiness’ of stew meat, but sliced up might be alright.

    Reply

    • Absolutely, diced or sliced or any shape in between, it’s going to taste the same – delicious! :)

      Reply

  35. I love the sauce. How can I double it? Would I just double the beef broth, mustard, Worcestershire and the seasonings?

    Reply

    • Hi CC, yes, you would just double everything but I would strongly recommend also doubling the beef, otherwise the sauce will lack flavor.

      Reply

  36. I’m cooking this now. I love stroganoff but my husband says he hates it, although in 10 years I’ve never seen him even try a stroganoff. So I’m going to tell him it’s a beef and mustard casserole hehe, hoping this recipe will change his opinion.
    Can I replace the cream cheese for normal cream or more sour cream? I don’t have any cream cheese and don’t really want to go out to buy it

    Reply

    • Hi Nada, that’s a clever angle, let’s cross our fingers that it works! :) You can use extra sour cream and some heavy cream but it won’t taste the same. You’ll need to taste it after those additions and see if it needs anything else to punch up the flavor a bit. Let us know what your husband thinks!

      Reply

  37. Hi Kimberly! I’m considering trying this some time in the next week, but I don’t like mustard at all. Is there anything I can substitute the mustard with? I know it’s mostly just for flavor, but I’m good at picking out the things I don’t like, even if I’m not told before hand that it is.

    Reply

    • Hi Angel, that’s a tough one. I can’t think of anything that would make a good substitute for that unique mustard flavor. I’ve heard of people substituting horseradish before but I’m not sure how that one would go over in a stroganoff…

      Reply

  38. Hi. I have just put all the initial ingredients into my slow cooker as per the recipe. There does not seem to be enough liquid. Should the liquid cover the meat? I just may be used to other recipes where the liquid always covers the meat. Or have I done something wrong?

    Reply

    • Hi Annie! How high the liquid comes will depend on the size/diameter of the slow cooker so that will vary. No, the liquid doesn’t need to cover the meat and you should be good to go. Happy slow cooking!

      Reply

  40. so im in the process of making this dish now but i ended up stirring it on accident so its not layered any more. is that going to be ok or did i mess this whole thing up?

    Reply

  41. Came across this recipe after searching ‘crockpot stroganoff’ and sooooo glad I did! Most delicious I have ever had. My boyfriend went back for seconds, so needless to say, I have to save this recipe to my repertoire. I used inexpensive stew beef that I had in the freezer and sliced it into thin bite-sized pieces, thanks to the recommendation (or I would have cooked them in chunks….) so glad I did. Cooked on low for 7 hours. Can’t wait to make it again when it’s cold outside. Perfect with No-Yolks egg noodles. Thank you so much!!! I can’t say enough good things about this recipe :) scrumptious!

    Reply

  43. OMG! I just made this tonight and it was an instant family favorite!! I have been seeking an easy stroganoff (it was a serious craving, but I didn’t want to have slave over the stove) and this works great for a working family! This has now been shared on FB and added to my crock pot recipe book! Thank you!

    Reply

  44. I am planning to try this in a couple of days, but there will only be 2 of us (and we don’t do leftovers), so wondering if I need to reduce the cook time by an hour – will likely cook on low. Would 6-6.5 hours suffice? Thanks!

    Reply

    • Hi Laura, that should definitely more than suffice. If you’re home prior to that you can always check for doneness sooner than that. Happy cooking!

      Reply

  46. Hi Kimberly,

    I tried using the Slow Rice Cooker to prepare the Beef Stroganoff.I set it for 6 hours.But after two hours I checked that broth had not warmed up as yet.Pardon the ignorance as I have never used Rice cooker for anything besides rice.

    Reply

    • Hi Milita, a slow cooker isn’t the same thing as a rice cooker. Even so, if it didn’t warm up the ingredients after two hours it sounds like your rice cooker is broken.

      Reply

  47. Hi Kimberly, tried your recipe tonight and it was a definite hit!! I will keep this in my collection of “must do again” recipes 😊 Great flavour and didn’t see any reason to change a thing – thank you so much for sharing!

    Reply

    • Hi Malcolm, you bet! You can find beef broth in any grocery store. It comes in liquid form in cans or cartons or in bouillon cube form (usually 1 cube per 2 cups of water). Take a look at the ingredients list and choose whichever looks best to you. Happy cooking!

      Reply

  51. Doubled the recipe and served it for dinner tonight. Reall good. It should be noted to add salt/pepper/mustard to taste.
    The mustard is what makes it really stand out, in my opinion.
    I will definitely be making this again. My kids liked it too, which is saying a lot!

    Reply

    • Hi Julie, Dijon is preferable (different flavor profile) but yes, you can use regular mustard. Probably the same amount. You can start with slightly less and taste it at the end to see if it needs more.

      Reply

  53. I’ve made a similar dish for groups, using hamburger instead. I go heavier on the onions and garlic, add red wine, a spoonful of tomato paste, substitute crème fraiche for the sour cream and add a key herb: dill. I’ve never tried cream cheese, but that sounds good. The mustard is a good suggestion too – but I’d never use regular yellow mustard as one of your respondents suggested.

    Reply

  54. Hi Kimberly! How do I cook your beef stroganoff recipe if I’m using a fast pressure cooker instead of a slow cooker? Thank you!

    Reply

    • Hi Emmie, I don’t have a lot of experience using pressure cookers so I’m afraid I can’t be of much help there. Perhaps one of our readers can offer some advice.

      Reply

  55. Hello,
    in Poland the key ingredient (except beef of course ;-) are pickles. Add 2 or 3 medium pickles with sour cream (at the end of cooking). It adds a lot to the dish!

    Reply

    • Hi Ula, thanks for the tip on the Polish version of Stroganoff. I can imagine some pickles would be a nice touch!

      Reply

  58. This is in my slow cooker right now, and I’m counting on it being as wonderful as everyone says. However, a 10-minute prep time is misleading, unless you have all your ingredients pulled out of your pantry, cupboard, refrigerator…..measured and prepped….meat cut up, garlic minced, parsley chopped…..and all you need to do is stand there and dump it in the cooker. Unfortunately, that is not a privilege I have, so prep time was more like 30 minutes.

    Reply

      • I’ve just found this recipe and put it together in ten minutes – including trimming the chuck steak. Looking forward to a yummy strog after training tonight!

        Reply

    • Hi Meredith, 6 ounces of cream cheese is the equivalent of 3/4 cup, so you would end up using 1 1/2 cups of sour cream. I worry that may end up making the stroganoff a little too sour though.

      Reply

  63. Hi, I really want to use your recipe, however I am planning to make the stroganoff with left over cooked brisket from last nights dinner. Any suggestions on cook time and such?

    Reply

    • Hi Mady, since the brisket is already cooked there’s really no need to go the slow cooker route since it largely involves just reheating the beef. I would just cook it on the stovetop. I would saute the onions/garlic/mushrooms for 10 minutes or so in a large skillet, add the beef and the ingredients from Step 2 and simmer it covered for 25 minutes. Stir in the broth/cornstarch thickener and stir until thickened, 2 minutes or so, then stir in the cream cheese, sour cream and parsley and heat through. Add salt/pepper/mustard to taste. From start to finish the cooking time is only about 35 minutes.

      Reply

  64. Sorry, I might have missed this but Kimberly, what cut of beef are you using in your recipe or rather what’s shown in the recipe pictures?

    Reply

    • Hi Eva, I often use stewing beef like chuck but at the time I did this photo shoot I think I used sirloin steak. For low-and-slow simmered dishes like this you can never go wrong with chuck.

      Reply

  65. I didn’t see the extra 1/2 cup beef broth in the recipe when I bought ingredients. I’m short 1/2 cup. Can I use milk with the cornstarch in place of the beef broth?

    Reply

    • Hi Cindy, yes – I’d either use water or heavy cream though as milk tends to curdle.

      Reply

  66. A+ RECIPE! Sundays are my day to cook and I made this for the family. Everyone loved it, not a drop left, and I’ve been told I have to make it again soon. As easy as this was to make, that’s a welcome request. Thanks for making me a cooking star today :)

    Reply

    • Awesome, Nathan, thanks so much! I’m so glad this was a hit and congrats on being elevated to cooking stardom! :)

      Reply

  67. I am always looking for new, healthy ideas for my family. Easy and fast for a busy schedule. I tried your recipe for the Beef Stroganoff and it was wonderful . I have a daughter and husband that are hard to please and they say “it’s a keeper”. I read a lot of the reviews and could not understand what they could of done wrong. I used sirloin steak cause I am real picky about my meat, but sure other cuts would work as well. Ty , Sincerely, Joy

    Reply

  68. AH-MAZING. I was honestly skeptical because I have tried other recipes before and found them quite bland. But this was soooooo flavorful. Delicious. Thea know you so much for this recipe.

    Reply

  69. All reviews sound wonderful. We are not huge fans of Dijon mustard, though. How strong does that flavor come through? Would we ruin taste by only using 1TBSP instead of 2? Thanks. Looking forward to trying this.

    Reply

    • It’s really very mild, Angela. But if you’re worried the taste will be too pronounced for you, start with 1 tablespoon and then at the very end give it a taste and determine whether you think you’d like to add another tablespoon to it.

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  70. Wanting to make this today but I have Neufchatel cheese on hand instead of Cream cheese. Would this work to replace the cream cheese?

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  71. Can this be modified for lamb? And if so, what alterations would be necessary and what cuts of lamb to use? Thank you

    Reply

    • Hi, yes you can use lamb – boneless sirloin or leg would be a good choice. No other modifications are needed, proceed with the recipe as instructed.

      Reply

      • Awesome! Thank you! And I can still cut the lamb into the same size pieces and use the same temperature and time settings as I would for the beef? (Sorry, just like to double check because of the differing nature of each type of meat/protein).

        Thank you so much!

        P.S. I also prefer the strips to chunky cubes in stroganoff :)

        Reply

        • Yes, everything else will be the same, you can use the lamb as a direct substitute. Happy cooking!

          Reply

  73. Iim ready to make this!! Already bought everything. But I’m gonna have my wife do most of it.. 🤦🏾‍♂️

    Reply

  74. Hello,

    I was going to make this tomorrow for dinner but my husband is not a cream cheese fan, can you really taste it or not. Sorry just asking.

    Thanks

    Reply

    • Hi Mary, no, you really can’t. It adds a slight bit of tang to balance out the other flavors. I don’t think anyone would guess there’s cream cheese in it. That said, that’s coming from someone who loves cream cheese :)

      Reply

  75. Hi there. Am looking to make this to pop in the freezer to have a hearty supper on hand after our baby arrives!! Can I freeze the complete recipe – dairy ingredients and all, or should I freeze at a certain point and put the dairy in only when ready to defrost and eat? Thanks.

    Reply

    • Hi Brenda, yes, you can safely freeze the whole cooked dish, including with the sour cream, and then thaw and reheat. The only thing I wouldn’t freeze is the pasta. Congratulations on your soon-arriving baby!!

      Reply

      • Making this today. And you have answered my question about freezing before I’d even asked !! How did you do that?
        As we say here in Scotland “ Ah canna wait “

        Reply

        • Excellent, Biglui! I hope enjoy this. And friendly greetings to Scotland – we were just there on holiday 3 weeks ago. Happy cooking! :)

          Reply

  79. Oh my goodness, this stroganoff is delicious. I’ve made it several times and the whole family loves it.

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  81. Wonderful dish! I was looking for an easy, flavorful beef stroganoff recipe and this is it! I can’t wait to make it again. Thank you!

    Reply

  82. I’ve cooked this a few times and the family love it, including my chef son. Thanks for the recipe. Last time we had some left over, so the following night it became a meat pie. Sensational 👍

    Reply

    • I’m happy to hear that, Michelle, thank you! And using the leftovers in a meat pie is brilliant and sounds delicious!

      Reply

  83. Thank you for this great version of BStrog. Loved it !!! Have printed off your recipe to put in my favorites. Will make again. I only changed garlic cloves to 3 and added 3 tspns of beef stock powder to the 1 cup of broth.

    Reply

  84. I have this in the crockpot cooking. It smells delicious. I didn’t have any thyme so I substituted basil. I hope I didn’t mess it up. I will let you know how it tastes. Love your recipes.

    Reply

  85. My husband and I are making this tomorrow and very much looking forward to it! The only ingredient we don’t have is fresh button/cremini mushrooms. Can we use frozen shittake mushrooms instead? Otherwise I can run to the store. Thanks!

    Reply

    • Frozen shiitake mushrooms will work just fine – add them frozen and proceed as instructed. Happy cooking!

      Reply

  86. I haven’t made Stroganoff in years but suddenly had a hankering. THIS WAS DELISH! Only changes were to brown the beef first, and subbed a little port wine for some of the broth. My husband bought skirt steak instead of chuck or round, which wasn’t the best choice, but it was still very tasty (although a little chewy still after hours of cooking). Used fresh thyme from my herb garden, and served over buttered egg noodles with a lovely green salad from our garden. I had cream cheese & sour cream cream on hand, so it was really easy. It won’t be another 20 years before I make this again – it will go in my rotation. Many thanks, and I especially appreciate the use of all fresh ingredients instead of canned stuff.

    Reply

  87. I’m making this right now and I’m really looking forward to dinner!
    Is there anything you would suggest in place of the parsley? (I just don’t care much for parsley. 😔)
    Thank you!!

    Reply

  88. My husband loved this the first time I made it in the slow cooker. I am going to try to do this in my pressure cooker this time. Have you ever tried it?

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  89. hi- this was a good recipe – I browned everything first and added some sherry. Super tasty!
    I picked this one to try as the mustard and W sauce in the broth during the cooking process!

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  91. My family loves this recipe, but I was wondering if I could throw the egg noodles in the slow cooker towards the end of cooking to help cut down on dishes?

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  92. I’m making this right now, 2 hrs to go, so excited!!! It smells great, so even though it’s not done, I’m gonna give it a 5.

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  93. I have not made beef stroganoff in a very long time and was looking for a crockpot recipe and came upon this recipe and am so glad I did. This was so delicious and creamy and much better than my old recipe. I went back for seconds which I normally don’t do. I will be taking the leftovers to work tomorrow for lunch. I will be making this again and again and highly recommend this delicious beef stroganoff recipe!

    Reply

  94. Very yummy, but egg noodles are not gluten free… I was thinking maybe I could put it over mashed potatoes? I don’t love the starch. So maybe gluten-free pasta? Or brown rice? I’d love any suggestions you may have.

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  95. First of all it looks delicious! It’s hard to find a good stroganoff recipe! I will be making it tomorrow for dinner and will post what the family says!
    Secondly, I just got new knives for Christmas from my husband!! I love my wusthof knives!
    Great knives !!

    Reply

  96. I made this for dinner tonight. I added extra mushrooms then what the recipe called for, because we love mushrooms. I used stew meat and sliced them up a bit. I won’t do that next time as the meat got really tender and shredded up. It was still delicious it was like a beefy creamy rich ragu. Adding this to my Sunday dinner rotation. Thank you for a nice easy guide to make a tasty and delicious meal.

    Reply

  97. Is it Ok to liquefy the cream cheese before adding to the stroganoff? No matter how small I make the cheese cubes or how soft it is when I add them or how long I leave them in to melt before stirring, I end up with shredded beef from stirring to dissolve the cheese! I have made stroganoff numerous times and just once would like a smooth sauce without little clumps of cream cheese!!
    Help!

    Reply

    • Hi Jennifer, sorry for the confusion, this makes 6 servings and the nutritional info is per serving.

      Reply

  99. My hubby loved this! His all time favorite.
    Question if i doubled recipe would i just cook a little longer?

    Reply

    • Fantastic, Vicki, I’m so glad, thank you! No, you’ll still cook it the same amount of time – everything remains the same, simply double the ingredients.

      Reply

  100. I dont understand why it says in the first directions to combie the broth, mustard etc, pour over the beef in the slow cooker but then in very next step says to add it 20 minutes before its done?! Which is it lol

    Reply

    • Hi Nicky, that’s a separate addition: At the end you mix the cornstarch with an additional 1/2 cup of broth for the thickener. Sorry for any confusion and happy cooking!

      Reply

  101. Love the reviews on this dish. I did improvise. Left over eye round that was a little tougher than I expected. Used left over mushroom gravy, 1 cup beef broth, lipton onion soup packet (ran out of onions, Lol), can of condensed mushroom soup. Added powdered mustard, and used small amount of sour cream in the end. Came out so great. Put it in my dutch oven for 2 hours. Thanks Kim!

    Reply

  102. If I could give this a higher rating I would – it’s DELICIOUS and everyone in the family loved it! Thank you!

    Reply

    • Absolutely, Sarah. You’ll follow the same basic process and directions, the simmering time on the stovetop will just be vastly shorter than in the slow cooker (probably around 30 minutes or until the beef is tender).

      Reply

      • Thank you so so much! Absolutely delicious!!! Had my parents over along with my grandmother and it was a hit! Grandma asked for the recipe… I know it’s a success then! Thank you again!!!
        Sarah

        Reply

  105. Oh my gosh! This is amazing! We used some of our own seasonings on hand, used a chuck roast, added some bay leaves, and added a sliced red pepper. Otherwise, I followed the recipe. AMAZING!! Thank you for sharing!

    Reply

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