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Slow Cooker Beef Stroganoff II

Slow Cooker Beef Stroganoff II

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A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet


  1. Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
  2. Transfer the meat to the slow cooker and top with the soup, water and bouillon.
  3. Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
  4. Cook the egg noodles according to package directions. Serve the meat over the noodles.
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Mrs.Della H.

loved it---with some modification. As others suggested, I added a packet of french onion soup, and used beef broth instead of water. Since we are a family of eight, this recipe is great because i can by the cheapest cuts of beef and they still come out tender!

Sheri Mitchell

After reading the reviews, I changed it a lot. No water or mushroom soup, instead I used 1 onion, fresh mushrooms, 1 can French Onion soup, 1/2 cup sherry, 1 cup beef stock, lots of pepper and Tony's and 2 cups sour cream. I also used butter instead of oil. It was pretty fabulous.


At the suggestion of other users, I modified this recipe slightly. I added 1 envelope of mushroom/onion soup mix, some fresh mushrooms and only stirred in 2 cups of water instead of the recommended 3 1/2. My family loved this and I will definitely serve it again. Thanks!