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Slow Cooker Beef Stroganoff

 Slow Cooker Beef Stroganoff
No more standing and stirring at the stove. This creamy Stroganoff preps in a skillet, then cooks all day while you’re away. —Sarah C. Vasques, Milford, New Hampshire
7 ServingsPrep: 20 min. Cook: 6 hours


  • 2 pounds beef top sirloin steak, cut into thin strips
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 envelope (1-1/2 ounces) beef Stroganoff seasoning for the slow cooker
  • 1 pound sliced baby portobello mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup port wine or beef broth
  • 2 teaspoons ground mustard
  • 1 teaspoon sugar
  • 1-1/2 cups (12 ounces) sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional


  • In a large skillet, brown meat in oil. Add water and seasoning mix,
  • stirring to loosen browned bits from pan. Transfer meat and
  • drippings to a 3-qt. slow cooker.
  • In the same skillet, saute mushrooms and onion in butter until
  • tender. Combine the wine, mustard and sugar; stir into the mushroom
  • mixture. Add to slow cooker; stir to combine.
  • Cover and cook on low for 6-8 hours or until meat is tender. Stir in
  • sour cream. Serve with noodles. Sprinkle with parsley if desired.

2 of 2

Slow Cooker Beef Stroganoff (continued)

Directions (continued)

  • Yield: 7 servings.
Nutritional Facts: 1 cup (calculated without noodles) equals 418 calories, 25 g fat (12 g saturated fat), 100 mg cholesterol, 812 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.