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!
Before we talk about this super tasty Slow Cooker Beef Stroganoff Recipe, let me take a second to mention that Valentine’s Day is TWO days away. Just in case you forgot. If you’re still looking for recipe ideas – seriously, I still have no idea what I want to make – be sure to check out my Valentine’s Day Recipe Roundup from last Friday. Everything from easy appetizers –> romantic dinners –> ooey, gooey desserts –> fruity drinks. ♡
But moving along.
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. 😉
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!
Other 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.
Step 1: Grease your crockpot with cooking spray.
Step 2: Whisk together broth, milk (I used skim), white wine (don’t skip it), and spices – yummy things like onion powder, parsley, celery seed, and paprika.
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.
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!
Cozy 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!
|
| Prep Time | Cook Time |
| 15 minutes | 8 hours |
|
|
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!
|
- 1/2 cup beef broth** divided
- 1/2 cup milk I used skim
- 1/2 cup white wine
- 2 teaspoons salt
- 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
- 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!
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.
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!
Aren`t you going to do anymore videos with you and Trevor cooking together? I really enjoyed those.
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!!
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.
Awww thanks Diane!! I’m SO happy you loved this. 🙂
This dish looks absolutely delicious. I have to make this soon!
Thanks Quin!! 🙂
Low maintenance and high level of deliciousness. I need this in my life, ASAP!
Thanks so much Karly!! Low maintenance meals are a MUST lately! 😉
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?
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! 🙂
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?
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!
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?
Hi Paula! The liquid amount ends up being perfect in the end 🙂 I hope you love it!
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!
Hi Tammy! I’m so SO happy you loved this!! Thanks for letting me know 🙂
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!
Love hearing that, Ashlie! Thanks so much for making (& loving) the recipe! 🙂
Have you ever added a little lemon juice?
Seems like it needs something
Hi Denise! I haven’t, you’ll have to let me know if you give it a try 🙂
Hub loved this recipe, and I loved how easy it was! Thank you for a yummy stroganoff!
So happy to hear that Deb!! Thank YOU! 🙂
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. 🙂
Yay! So glad you found this 🙂 Hope you love it, Nita!!
Do you brown the beef first or put in raw. Thanks this looks delicious.
You put it in raw. 🙂 Enjoy!
This was delicious! I want to make this again, can I freeze a potion?
Thank you so much Sue! I think you could definitely freeze this 🙂 Minus the pasta!
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!
That’s awesome! Thank you so much 🙂 So so happy your mom’s birthday dinner was yummy!
Sounds yummy and easy , can you substitute white wine for red wine instead and if so do I use same amount?
Yes and yes! 🙂 Would love to hear how it turns out with the red wine! 🙂
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.
Thank you so much! Glad to hear it Cathy 🙂
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!
So glad you liked this Kim!
Do you use a dry or a sweet white?
Hi Valerie! Dry 🙂
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
Hi Lisa! You could prep this the night before and store everything in the fridge 🙂 I hope that helps!
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.
Thanks Liz!!
It’s good, but seemed like it was missing something. We added a 1/2 tsp. of Worcester sauce. All in all, pretty good.
Glad you enjoyed it, Tom!
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?
Absolutely! Enjoy!! 🙂
I Love This!!!!!
I love this, I am a slow cooker wiz!!!!
A Great dish!!!
Thank you so much!
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!
Wahoo! So glad you loved this! 🙂
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!
Yay!!! Thank you so much!!!