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.)
Clean and slice the mushrooms.
Chop the onions and mince the garlic.
Place the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms, beef.
In a bowl, stir together the broth, Worcestershire sauce, mustard, thyme, salt and pepper. Pour the mixture over the beef.
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.
Stir in the cream cheese until dissolved.
Stir in the sour cream and chopped fresh parsley and heat through.
Add salt and pepper to taste and add a little more mustard if desired.
Serve over hot egg noodles. Enjoy!
Vegetarian? Try this delicious Creamy Mushroom & Tofu Stroganoff! It’s so good, even meat-eaters will love it!
Slow Cooker Beef Stroganoff
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
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.
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Courtney says
I made this two days ago and it was delicious! Thank you for another great recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Courtney, so glad you enjoyed it!
Cookboy says
Thank you for a lovely recipe. I have to say also that you are one very cute cook as well!
Kimberly @ The Daring Gourmet says
Thanks for both compliments, Cookboy!
sj82 says
Looks yummy, will be making this soon!
Kimberly @ The Daring Gourmet says
You’ll love it, sj82!
Kim says
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.
Kimberly @ The Daring Gourmet says
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 :)
Julia says
Dear Kimberly,
I have just discovered your site and it’s wonderful. Question, pls: can I replace mushrooms with something else? many thanks
Kimberly @ The Daring Gourmet says
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!
Julia says
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!
Kimberly @ The Daring Gourmet says
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.
Richard Mcgarry says
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.
Kimberly @ The Daring Gourmet says
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.
Paul says
I’d sure like to see that stovetop version :-)
Kristen says
Richard…..shhhhhhhh. Who comes on a blog to complain about a free recipe that Kimberly was very gracious to post. Stop being a dick.
Anonymous says
I agree with Kristen, if your such a great cook why are you looking for the recipe?
jennifer says
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?
Kimberly @ The Daring Gourmet says
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.
jennifer says
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.
Kimberly @ The Daring Gourmet says
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”.
Mitch says
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.
Kimberly @ The Daring Gourmet says
Sorry you didn’t care for the thyme, Mitch.
Jacki Gilbert says
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.
Jennifer says
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!
Kimberly @ The Daring Gourmet says
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 :)
Jennifer says
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? ;).
Kimberly @ The Daring Gourmet says
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!
Heather says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Heather, yayyy!! Super clever move with the mushrooms, too – good job! :)
Jenna says
What cut of beef do you use?
Kimberly @ The Daring Gourmet says
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.
southernfriedcouture says
This was good, we used dill instead of thyme as that is what our non-slow cooker recipe uses (the one we love but no one has time to make ha!)
Kimberly @ The Daring Gourmet says
Fabulous, I’m so glad you enjoyed it and appreciate the feedback, thank you! I adore dill in practically anything, good choice :)
Annie says
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.
Kimberly @ The Daring Gourmet says
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.
Geri D. says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Geri, thank you so much for the feedback!
Steve says
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!
Kimberly @ The Daring Gourmet says
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 ;)
Tammy says
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!
Kimberly @ The Daring Gourmet says
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!
Brittani says
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.
Kimberly @ The Daring Gourmet says
Thanks, Brittani, I’m so glad you found my site and hope you’ll return often! Happy cooking and eating! :)
Breana says
This looks great, buy could the beef broth be subbed for water?
Kimberly @ The Daring Gourmet says
Absolutely, Breana. Just cut back on the salt if you’re using broth and taste it at the very end to adjust accordingly.
colleen says
Sounds yummy. How many people does this serve? Thanks
Kimberly @ The Daring Gourmet says
Thanks, Colleen! This serves about 4.
mccrackers says
Make this and you will never look at another stroganoff recipe. This recipe is the best!
Kimberly @ The Daring Gourmet says
Wonderful! :) Thank you so much, mccrackers, so glad you liked it!
Clare says
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
Kimberly @ The Daring Gourmet says
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.
jroller says
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.
Kimberly @ The Daring Gourmet says
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.
Kelli says
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!!
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Kelli, thanks so much for the feedback!
Jimsan says
Very good and very easy prep
Kimberly @ The Daring Gourmet says
Thank you, jimsan!
carin says
Very good and easy,want to try the jambalaya next.
Kimberly @ The Daring Gourmet says
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.
TJ says
Do I keep it on low the time I add the cornstarch/broth and then the cheeses and parsley?
Kimberly @ The Daring Gourmet says
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.
Lindsay says
This was so delicious and so easy! Thank you for a great recipe :)
Kimberly @ The Daring Gourmet says
Thanks, Lindsay, so glad you enjoyed it!
Kim says
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!
Kimberly @ The Daring Gourmet says
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!
Cindy says
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.
Kimberly @ The Daring Gourmet says
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).
Janey says
I don’t have any dijon mustard. What would be a good sub for that?
Kimberly @ The Daring Gourmet says
Hi Janey, a good brown mustard would work as well.
Jen says
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!
Kimberly @ The Daring Gourmet says
YES!!! So glad to hear that, Jen, thank you!
Bekka says
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!
Kimberly @ The Daring Gourmet says
Hi Bekka, if it just tasted like sour cream then yes, something definitely did go wrong.
Barbara says
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?
Kimberly @ The Daring Gourmet says
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.
Barbara Martell says
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
Kimberly @ The Daring Gourmet says
Hi Barbara, that’s wonderful! I’m so happy to hear that and really appreciate the feedback, thank you!
Amber says
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.
Kimberly @ The Daring Gourmet says
That’s awesome, Amber! I’m so glad to hear this won you both over and appreciate the feedback!
elizabeth says
This looks like a really good recipe. Do you think that it would freeze well? Or has anyone tried freezing it? Thanks.
Kimberly @ The Daring Gourmet says
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.
elizabeth says
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.
Kimberly @ The Daring Gourmet says
Absolutely, diced or sliced or any shape in between, it’s going to taste the same – delicious! :)
Kellie says
I’m going to make this in the morning!
Kimberly @ The Daring Gourmet says
Wonderful, Kellie, happy cooking! :)
CC says
I love the sauce. How can I double it? Would I just double the beef broth, mustard, Worcestershire and the seasonings?
Kimberly @ The Daring Gourmet says
Hi CC, yes, you would just double everything but I would strongly recommend also doubling the beef, otherwise the sauce will lack flavor.
Nada says
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
Kimberly @ The Daring Gourmet says
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!
Angel says
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.
Kimberly @ The Daring Gourmet says
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…
Annie T says
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?
Kimberly @ The Daring Gourmet says
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!
Anonymous says
Do you have the lid off when adding the cornstarch mixture to thicken?
Kimberly @ The Daring Gourmet says
Yes, then close the lid after stirring it in.
Jacki222 says
I suggest taking the lid off, adding the cornstarch mixture, then putting the lid back on.
ty says
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?
Kimberly @ The Daring Gourmet says
It should be fine, Ty, let us know how it goes!
Kristen says
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!
Kimberly @ The Daring Gourmet says
Yahooo!! I’m super thrilled to hear that, Kristen, thank you so much! :)
Kristen says
Forgot to rate the recipe!
Would give it 10 stars if I could.
Kimberly @ The Daring Gourmet says
I appreciate that, thanks, Kristen! :)
Oksana says
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!
Kimberly @ The Daring Gourmet says
That’s fantastic, Oksana, I’m glad you enjoyed it and appreciate the feedback!
Laura says
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!
Kimberly @ The Daring Gourmet says
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!
Helen says
I want to make this for someone who cannot eat onions. Is there something I can substitute? Or just leave them out?
Kimberly @ The Daring Gourmet says
Hi Helen, there’s really no substitute for onions so yes, I would simply leave them out.
Milita says
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.
Kimberly @ The Daring Gourmet says
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.
Cindy says
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!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Cindy, thank you!
Fern says
I made this today and it was delicious! I didn’t have any cream cheese so I used Marcapone (?) cheese. This is a keeper.
Kimberly @ The Daring Gourmet says
Terrific, Fern, I’m so glad you enjoyed it! Mascarpone is a great substitute, good call.
Janet says
Loved this recipe, Would you be able to use chicken instead of beef?
Malcolm says
Hi i new to all this cooking as my wife used to do the cooking could you please tell me what the broth is thanks
Kimberly @ The Daring Gourmet says
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!
S. Gurr says
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!
Kimberly @ The Daring Gourmet says
Wonderful! I appreciate the feedback, thank you!
Julie says
Hi! Can I use regular mustard instead of dijon? If yes, what would be the quantity?
Kimberly @ The Daring Gourmet says
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.
Tom says
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.
Emmie says
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!
Kimberly @ The Daring Gourmet says
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.
ula says
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!
Kimberly @ The Daring Gourmet says
Hi Ula, thanks for the tip on the Polish version of Stroganoff. I can imagine some pickles would be a nice touch!
Sarah says
This was delicious! My husband, who isn’t a beef stroganoff fan, loved it. Thank you for the recipe.
Kimberly @ The Daring Gourmet says
Wonderful! So glad it was a hit, Sarah, thank you!
Lauri says
Deliciousness! Made a double recipe for a birthday party. A complete hit…will be making this again, for sure! Thank you!
Kimberly @ The Daring Gourmet says
That’s terrific, Lauri, I’m so happy to hear that – thank you!
Sharon Longworth says
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.
Kimberly @ The Daring Gourmet says
Sorry it took you a bit longer, Sharon. I hope you enjoy the stroganoff!
Suzanne P says
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!
Kimberly @ The Daring Gourmet says
Awesome, Suzanne! Happy training and I hope you enjoy your meal when you get home!
Meredith Isham says
If i didn’t want to use the cream cheese and just stick with the sour cream, what measurement should i use for the sour cream then?
Kimberly @ The Daring Gourmet says
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.
BJ says
Just made this dish for my family, well over the last 8 hours and it was absolutely beautiful, I loved it thanks 😊
Kimberly @ The Daring Gourmet says
Wonderful, BJ, thank you!
Lyn says
Today is the second time we’ve made this so darn good
Kimberly @ The Daring Gourmet says
Terrific, thank you, Lyn!
Anonymous says
How do I find the damn recipe ? Ugh so annoying
Kimberly @ The Daring Gourmet says
At the bottom of the post in the recipe box.
Mady says
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?
Kimberly @ The Daring Gourmet says
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.
Eva says
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?
Kimberly @ The Daring Gourmet says
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.
Cindy says
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?
Kimberly @ The Daring Gourmet says
Hi Cindy, yes – I’d either use water or heavy cream though as milk tends to curdle.
Nathan Lombough says
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 :)
Kimberly @ The Daring Gourmet says
Awesome, Nathan, thanks so much! I’m so glad this was a hit and congrats on being elevated to cooking stardom! :)
Joy Connelly says
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
Kimberly @ The Daring Gourmet says
Thanks so much, Joy, I’m so glad it was a family hit!
Amanda says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Amanda, thanks so much!
Angela says
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.
Kimberly @ The Daring Gourmet says
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.
Lizzie says
Wanting to make this today but I have Neufchatel cheese on hand instead of Cream cheese. Would this work to replace the cream cheese?
Kimberly @ The Daring Gourmet says
Yes, that will work, Lizzie. Happy cooking!
E says
Can this be modified for lamb? And if so, what alterations would be necessary and what cuts of lamb to use? Thank you
Kimberly @ The Daring Gourmet says
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.
E says
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 :)
Kimberly @ The Daring Gourmet says
Yes, everything else will be the same, you can use the lamb as a direct substitute. Happy cooking!
Sarah says
Would beef stock be ok instead of broth? Thanks
Kimberly @ The Daring Gourmet says
Yes absolutely, Sarah!
Luis Guillen says
Iim ready to make this!! Already bought everything. But I’m gonna have my wife do most of it.. 🤦🏾♂️
Kimberly @ The Daring Gourmet says
I hope you both enjoy it, Luis!
Mary says
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
Kimberly @ The Daring Gourmet says
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 :)
Brenda says
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.
Kimberly @ The Daring Gourmet says
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!!
Anonymous says
Wonderful – thanks Kimberly :)
Biglui says
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 “
Kimberly @ The Daring Gourmet says
Excellent, Biglui! I hope enjoy this. And friendly greetings to Scotland – we were just there on holiday 3 weeks ago. Happy cooking! :)
JB says
I don’t have beef broth, will chicken broth do? or can I leave out the broth?
Kimberly @ The Daring Gourmet says
Hi JB, yes, chicken broth will do perfectly.
Lita Watson says
Your dish is sooo mouthwatering!!! My child will fall in love with this dish :D How long will it last in the refrigerator?
Kimberly @ The Daring Gourmet says
Thanks, Lita! It will keep at least 2-3 days.
Jane says
Oops- I put all of the cream cheese in with the other ingredients in the beginning. Will this ruin it?
Kimberly @ The Daring Gourmet says
Hi Jane, it will probably curdle but it won’t impact the flavor.
Traci Klabo says
Oh my goodness, this stroganoff is delicious. I’ve made it several times and the whole family loves it.
Kimberly @ The Daring Gourmet says
Fantastic, Traci, thank you!
Michelle says
Made it for dinner. Sooooo good!!! Highly recommended 😻😻
Kimberly @ The Daring Gourmet says
Awesome, Michelle, thank you!
Emily says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Emily, thanks so much!
Michelle says
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 👍
Kimberly @ The Daring Gourmet says
I’m happy to hear that, Michelle, thank you! And using the leftovers in a meat pie is brilliant and sounds delicious!
Marion says
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.
Kimberly @ The Daring Gourmet says
Wonderful, Marion, thanks so much!
Paige says
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.
Kimberly @ The Daring Gourmet says
Thanks so much, Paige! Let us know what you think!
Anonymous says
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!
Kimberly @ The Daring Gourmet says
Frozen shiitake mushrooms will work just fine – add them frozen and proceed as instructed. Happy cooking!
Eugenia Hauber says
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.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Eugenia, thank you!
Paige says
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!!
Kimberly @ The Daring Gourmet says
Hi Paige, simply omit it. Happy cooking!
Anonymous says
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?
Kimberly @ The Daring Gourmet says
Sorry, I haven’t. If you try it let us know how it goes!
Katherine says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Katherine, thank you!
Jenn says
How often should you stir when you are cooking on low?
Kimberly @ The Daring Gourmet says
Hi Jenn, if you’re using a slow cooker you don’t have to stir it at all.
Jenn says
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?
Kimberly @ The Daring Gourmet says
Hi Jenn, yes, you sure can and that’s a great idea for lightening up the dish load.
Kelly says
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.
Kimberly @ The Daring Gourmet says
Thanks, Kelly, and I hope you still agree with the 5 after tasting it! Bon appetit!
Janice says
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!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Janice, thank you!
Lindsey Greenawalt says
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.
Kimberly @ The Daring Gourmet says
Hi Lindsey, there are some good gluten free egg noodles out there like this one. But yes, any GF pasta will work well.
Jennifer Jones says
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 !!
Kimberly @ The Daring Gourmet says
That’s so exciting, Jennifer, enjoy those knives and the stroganoff!
Melinda says
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.
Kimberly @ The Daring Gourmet says
Wonderful, Melinda, I’m so glad you enjoyed it, thank you!
Sandy L says
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!
Kimberly @ The Daring Gourmet says
Hi Sandy, that’s a good idea. I’d try adding some of the hot broth to the cream cheese, stirring until smooth and then adding the mixture to the slow cooker.
Sandy L says
Thanks much!
Jennifer says
Is the nutritional info for 4 servings?
Kimberly @ The Daring Gourmet says
Hi Jennifer, sorry for the confusion, this makes 6 servings and the nutritional info is per serving.
VICKI l SHISLER says
My hubby loved this! His all time favorite.
Question if i doubled recipe would i just cook a little longer?
Kimberly @ The Daring Gourmet says
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.
nicky says
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
Kimberly @ The Daring Gourmet says
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!
[email protected] says
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!
Cami Weyland says
If I could give this a higher rating I would – it’s DELICIOUS and everyone in the family loved it! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Cami, thank you!
Sarah says
Is it possible to make this stove top as I forgot to make it this morning before work?
Kimberly @ The Daring Gourmet says
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).
Sarahs says
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
Kimberly @ The Daring Gourmet says
Fantastic, Sarah, thanks so much!
Janey says
Loved this! This recipe will be my go to recipe for beef stroganoff. Thank you so much!!
Kimberly @ The Daring Gourmet says
Fantastic, Janey, thank you!
C.Lynn says
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!
Kimberly @ The Daring Gourmet says
I’m so glad, thank you!
Kim O'Quinn says
Family loved it!
Kimberly @ The Daring Gourmet says
Thanks so much, Kim!
Linda says
Would this recipe work if I used ground beef instead? Or will the texture be wierd?
Kimberly @ The Daring Gourmet says
Hi Linda, yes, you can use ground beef. It will have a similar texture to ground beef/sausage gravy.