to get our All-Stars eCookbook free

Show Me the Yummy

Slow Cooker Beef Stroganoff Recipe

by
96 Comments
5 from 12 votes
This post may contain affiliate links. Read our disclosure policy.

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no “cream of x” soup, & uses my blend of spices!

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoffThis Slow Cooker Beef Stroganoff is one of our most popular recipes (originally posted February 12, 2016), so I’ve updated it to include a how-to video! Enjoy!

If you love this cozy slightly health-i-fied crockpot recipe, you’ll also love: slow cooker lo mein, crockpot orange chicken, crockpot chicken wild rice soup.

This Slow Cooker Beef Stroganoff Recipe is easy, ultra creamy (without the help of “cream of anything” soups), and is the perfect, hearty, yet not incredibly unhealthy meal for these cold winter nights.

This recipe reminds me so much of my childhood, as my mom used to make this when I was growing up. As I’ve mentioned before, I was a super picky eater as a kid.

First, I hated beef stroganoff.

Then, I would eat the beef, but wouldn’t go near the noodles.

Then, I would go nuts over the noodles, but wouldn’t touch the beef with a ten foot pole. Honestly, I’m still not a huge red meat eater, but I seriously love this stuff.

Eventually, I learned to like everything together. 😉

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoff

Watch the Video

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoff

Now this Slow Cooker Beef Stroganoff is a spin off on my mom’s recipe. Her recipe needed to be baked in the oven for about three hours anyway, so I just decided to throw everything into my beloved crockpot instead!

Worked like a charm.

I took the basic idea of my mom’s recipe, but swapped cream of mushroom soup for broth, milk, and fresh mushrooms, (& flour to thicken it up) and instead of using a package of onion soup, I made up my own, super easy spice mix!

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoffOther than that, I kept everything the same. I used 2 pounds of round steak, a little white wine, egg noodles, a touch of butter, and of course, sour cream <– my favorite part.

Here’s what you need to do.

How do I make an easy beef stroganoff?

  • Step 1: Grease your crockpot with cooking spray.
  • Step 2: Whisk together a sauce – this replaces the cream of “x” soup that I’ll explain in a bit.
  • Step 3: Throw in butter, cubed steak, mushrooms, and minced onion.
  • Step 4: Set and forget. Let it cook low and slow for about 8 hours while you’re a work!
  • Step 5: When you get home whisk in flour, sour cream, and cook uncovered for an additional 30 minutes. It gets all thick and delicious.
  • Step 6: While Step 5 is happening 👆 , boil those crazy delicious egg noodles we all ♡.
  • Step 7: Serve,  d.e.v.o.ur.,  and feel all cozy inside.

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoff

Let’s back it up for a second and talk about the lack of cream of “x” soup.

How do I make slow cooker beef stroganoff without canned soup?

The answer is easy. Make a homemade canned soup! Kinda. 😉

To replace the canned soup in this recipe, all you’re going to do is whisk together:

  1. broth
  2. milk (I used skim)
  3. white wine (don’t skip it)
  4. spices: yummy things like onion powder, parsley, celery seed, and paprika.

Easy peasy, right?!

As you can see this Slow Cooker Beef Stroganoff is so easy. It’s also so cozy and warm and perfect for eating during these freezing cold months.

If you’ve ever been a fan of the classic beef stroganoff, you’ll love my Slow Cooker Beef Stroganoff even more.

Why? Because it’s made in the crockpot, has no mystery cream of anything soup, and uses my concoction of spices instead of a package!

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoffCozy deliciousness for the win!

– Jennifer

Do you like red meat? What are your favorite beef dishes? I’d love to make them for you! Show me the yummy!

Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices! showmetheyummy.com #slowcooker #beefstroganoff

Slow Cooker Beef Stroganoff Recipe

5 from 12 votes
Love beef stroganoff? You’ll love my Slow Cooker Beef Stroganoff! It’s made in the crockpot, has no "cream of x" soup, & uses my blend of spices!
Prep Time: 15 minutes
Cook Time: 8 hours
Yield: 6 people
Print Pin Rate Recipe
Scale

Ingredients

  • 1/2 cup beef broth ** divided
  • 1/2 cup skim milk
  • 1/2 cup white wine or more milk/broth
  • 2 teaspoons salt may need to lessen if you replace wine with broth
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Paprika
  • 2 tablespoons unsalted butter
  • 1 (8 oz) package sliced mushrooms
  • 1 yellow onion minced
  • 2 pounds round steak cut into 1 inch cubes
  • 1/4 cup flour
  • 1 cup Sour cream
  • 1 (16 oz) package wide egg noodles cooked according to package directions

Instructions

  • Grease crockpot with cooking spray.
  • Directly in the crockpot, whisk together 1/4 cup broth, milk, white wine, salt, pepper, onion powder, parsley, celery seed, and paprika.
  • Stir in butter, mushrooms, onion, and steak.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  • Whisk together the other 1/4 cup beef broth, flour, and sour cream.
  • Stir into the crockpot and cook, UNCOVERED, for an additional 30 minutes.
  • Serve over cooked egg noodles!
Rate This Recipe

Related Yummy Recipes

Crockpot
Crockpot
Crockpot
Crockpot
Crockpot
Crockpot

Nutrition Information

Nutrition Facts
Slow Cooker Beef Stroganoff Recipe
Amount Per Serving
Calories 671 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 189mg63%
Sodium 995mg43%
Potassium 974mg28%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 5g6%
Protein 48g96%
Vitamin A 525IU11%
Vitamin C 2.5mg3%
Calcium 133mg13%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutritional information is estimated and varies based on products used.

Keywords: beef stroganoff slow cooker from scratch, beef stroganoff slow cooker without canned soup, crockpot beef stroganoff, slow cooker beef stroganoff healthy
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main
Cuisine: American

 

Reader Interactions

Subscribe

Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook

Comments

    Leave a Comment & Rating

    Your email address will not be published. Required fields are marked *

  1. BothellNP

    5 stars
    So good – savory and warm and filling and delicious and I’m not a huge red meat eater! The slow cooked beef makes it fall apart in your mouth. This is the perfect fall or winter meal and my family loves it. Leftovers are great, too! Buy the pre-cubed stew meat for convenience!

    Reply

  6. Laura Albert

    5 stars
    By far, the BEST beef stroganoff I’ve ever had! Thank you, thank you, thank you, for FINALLY creating a fantastic, easy, tasty recipe without yucky, gloppy unhealthy canned soup. It’s pure joy. I’m already passing it on to everyone I know that uses Cream of X. You definitely showed the yummy on this one, Jennifer!

    Reply

  8. Pauline S.

    Added 1/2 tsp. Worcestershire sauce as somebody recommended and al so replaced sour cream with Greek yogurt. Making it now will post the outcome when finished.

    Reply

  9. rachel wade

    5 stars
    so delicious and so easy. i wouldn’t change a thing. i looked at my traditional recipe and then looked for slow cooker one.so glad i did. thanks

    Reply

  10. Linda Johnson

    5 stars
    WOW…..Definitely YUMMLY!!!!! This is the 3rd time I’ve made it and I swear it gets better every time. I added some garlic and a bit more white wine, served with French Bread and pasta and VIOLA!!SERIOUSLY, I would make this for any occasion, any time!!! YUM!

    Reply

  11. Becky

    5 stars
    This was a delicious success! Like someone else commented, I added 1/2 teaspoon of Worchestershire. It’s something my mom always used in her stove top version so I wanted to continue tradition. We also used stew meat that we browned prior to adding to crock pot. Due to a late start we ended up using high for 4 hours. It was amazing; tasted like it had been cooking all day. Meat fell apart and the sauce was thick, creamy and luxurious. Definitely adding to my go-to recipes

    Reply

  13. lindsay Cotter

    I’m part german, so ya, i go overboard on this! I don’t understand why haha! BEEFY and noodles and creamy goodness.

    Reply

  15. Natasha @ Salt & Lavender

    5 stars
    My mom used to make me beef Stroganoff with tenderloin as a special treat when I was little. Your Crockpot version looks fab. And cream of X belongs nowhere near this classic dish haha.

    Reply

  16. Mary Ann | The Beach House Kitchen

    Beef stroganoff is one of my husband’s favorites from growing up. Love that this is a slow cooker meal. Can’t wait to make it for him!

    Reply

  19. Janne Ploquin

    This was soooooo good! I have passed this around to quite a few people and it makes a wonderful addition to a pot luck dinner. So yummy!

    Reply

  20. Patricia McCallum

    This has become a family favourite! It has so much flavour, the beef is melt in your mouth tender and lots of sauce for the noodles too! I’ve put it over rice too which is also tasty. So glad I found this recipe!

    Reply

  21. Jessica

    This was very good. A little too salty but that’s an easy change. I made this on a day when I thought I had more time and didn’t. So I cooked it for a longer time and said we’d eat it the next day. But then we went away for the evening and it cooked for 8 hrs and “warmed” for another two and it was very late to try to do the additional broth/flour/SC. We put it in the fridge and said we’ll see what happens tomorrow. For dinner tonight, I warmed it back up in a pot on the stove then added the above mixture and let it simmer while the egg noodles were cooking. The meal was totally fine and delicious. Phew!

    Reply

  25. Sara

    Hi! I just came across this wonderful recipe on Pinterest and I can not wait to try it this weekend!

    Quick question – would I be able to substitute plain Greek yogurt for the sour cream?

    Reply

  26. Tom

    It’s good, but seemed like it was missing something. We added a 1/2 tsp. of Worcester sauce. All in all, pretty good.

    Reply

  27. Liz

    Overall very good, I think next time I’d use straight cream instead of sour cream, and maybe put a little least flour in it.

    Reply

  28. Lisa

    HI, keen to try this but am wondering if you can prep ahead and freeze ? Or even just prep night before? Wasn’t sure with the white sauce etc. thanks

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lisa! You could prep this the night before and store everything in the fridge 🙂 I hope that helps!

      Reply

  30. Kim

    This was really good! I browned the meat first. Next time I will thicken the sauce in a saucepan instead of in the slow cooker. I didn’t put in as much salt as it called for. I still ended up adding a little more water as I thought it was still very salty. We loved it!

    Reply

  31. Cathy

    Thank you for a great recipe. Last made Stroganoff many years ago so had forgotten most of the ingredients.
    Thankfully found your easy recipe. It was a great success and enjoyed by everyone.

    Reply

  33. GG

    5 stars
    Just made this for my mom’s 89th birthday; everyone thought it was amazing.
    I did substitute beer for the wine; we all agreed it was good but wine is worth a try next time.
    I also experimented with the beef; browned half of it and threw the other half in raw. Absolutely no difference. Next time I won’t dirty another pan! Definitely a keeper! Thanks for helping make my mom’s birthday dinner delicious!

    Reply

  36. Nita

    I saw a slow-cooker beef stroganoff recipe yesterday that sounded good. Of course I forgot to save the blog. Good thing. When I googled the recipe, yours came up and no cream of X soup. I was going to have to figure out a substitution. Thanks to you I don’t have to. I’m having a simple surgery next week, and I don’t think I’ll want cook so I’m stocking up on slow cooker and casserole recipes. Cooking isn’t my favorite activity anyway. 🙂

    Reply

  39. Ashlie

    I made this recipe for my husband and myself for dinner tonight and it was delicious! I loved the gravy, such a rich and warm taste and nice and creamy. I loved that I didn’t have to add anything canned. So easy also. This one is going in my recipe drawer for sure!

    Reply

  40. Tammy

    Thank you! I love Stroganoff but most recipes call for Rump steak which is a quick cooking meat which can be tough. I used chuck steak an cooked this and it was beautiful! Thank you! Added some carrots and beans on the side for veg and loved it!

    Reply

  41. Paula

    Just a question on the liquid, will there be more as it cooks as it seems there isn’t much once I put everything in the slow cooker?

    Reply

  42. Martin

    I was taught to wait until the end of cooking to add any dairy products to the slow cooker because dairy (milk in this case) will curdle, or is the curdling part of the taste for this meal?

    I would also be interested if you or anyone else has tried making this in an electrical pressure cooker and if so how did it turn out?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Martin! The milk doesn’t get hot enough to curdle and the sour cream gets added at the end, so I’ve never had a problem with curdling. 🙂 I’d love to hear, also, if anyone has tried this in a pressure cooker!

      Reply

  43. Kylee Kline

    In regards to the white wine, is that a white “cooking” wine? I can’t wait to try this and I already have the “cooking” wine in the fridge. Also, I have beef tips but they are frozen and I usually just toss them in the crockpit that way, could I still do that with this recipe?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kylee! White cooking wine should be fine! As long as you like the taste of the wine, it will be perfect in the beef stroganoff! As for the beef tips… that should work, although you may need to adjust the cooking time, since they’re frozen, so just keep that in mind! 🙂 Let me know how it turns out! 🙂

      Reply

  46. Diane

    5 stars
    Best recipe for Beef stroganoff ever. Due to an allergy to milk I used almond milk. The recipe came out perfect. I didn’t have celery seed in the cupboard so I just used one stick of celery . This recipe is absolutely delicious. I served it over buttered noodles. I will certainly make it again and again and again. Yum.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Dee! Glad you enjoy them. 🙂 We are actually! Videos are typically on Mondays. We’re trying to do two “high speed videos (the 60-ish second videos)” and two “on camera videos (the one where Trevor and I are on camera)” a month. There should be an on camera video this Monday, so stay tuned!!

      Reply

  48. Shannon J.

    I’m not much of a slow cooker girl, and you said you adapted this from your mom’s oven recipe. How long and at what temp would you cook this in the oven? Thanks.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Shannon! Here’s her directions: Preheat oven to 350 degrees. Bake covered for 1 hour. After 1 hour, lower oven temperature to 300 degrees and bake for another 1 and 1/2 to 2 hours. Also, I’d whisk the flour in at the beginning instead of at the end. I can’t guarantee your results as I did omit the cream of mushroom soup and used other ingredients instead, but it should be fine. I’d love to know how it works out!

      Reply