Daria's Slow Cooker Beef Stroganoff

Daria's Slow Cooker Beef Stroganoff


"This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles."

Ingredients 8 h 15 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
  2. In a small bowl, mix together the wine with the flour. Pour over the beef.
  3. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
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Reviews 603

  1. 853 Ratings


Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a whole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family!


Soooo good! I dissolved the beef bouillon in 1 Tbl. water before adding. I used 1/2 the sour cream, as others suggested (light or fat-free sour cream works just fine), and it was perfect! I also used a package of fresh mushrooms, layered last on the top. Mine needed to cook only 5 hours on low. My preference is thickly sliced onions, instead of chopped ones, and to stir in the sour cream just before serving. Serve on a platter with egg noodles around the edges, and the beef stroganoff in the middle - very pretty display. Steamed broccoli goes well with this dish. One note: I made this once with double the meat, so I doubled the sauce ingredients -- bad idea! It had WAY too much liquid. Next time I double the meat, I will leave the other ingredients as stated. Note: After reading another review, I decided to sprinkle the meat with garlic powder as well, increase the Worcestershire to 1 Tbl., increase the garlic to 2 cloves, leave off the bouillon and water, increase the wine to 1/2 cup, and add 1 Tbl. cornstarch in addition to the flour (I mixed it with the wine). All WONDERFUL suggestions. Big difference in the flavor & thickness of the sauce (had been too watery before). Thanks for the recipe!


This is an excellent base recipe. I made quite a few changes, and it turned out great. The cut of meat should probably be beef stewing meat, it does better than a lean cut in a slow cooker. I used fresh mushrooms, green onions instead of chives, beef broth in place of bouillon and wine, and only used 8 oz. sour cream. To thicken it up more, I added 4 oz. cream cheese with the sour cream, and I also boiled my noodles til al dente' and added them to the crock. After an hour, it was the perfect consistency. Thanks so much!