Daria's Slow Cooker Beef Stroganoff Recipe

My family LOVED this. My husband called it "restaurant quality." From a slow cooker!! I read all the comments and proceeded like this: I used London broil cuz that's what i always use for stroganoff. I used fresh mushrooms instead of canned. I used red wine in place of the white wine and water; beef needs red wine, not white. I opted for the suggestion to replace the sour cream with 4 oz. of cream cheese and 8 oz. of sour cream (added 30 minutes before serving). I whisked a couple of tablespoons of cornstarch with some of the sauce and whisked that mixture back into the pot right before the addition of the sour cream/cream cheese. The sauce ended with a perfect consistency and exceptional flavor. I served it with a spinach salad. This is a real keeper!

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!

This is one of the best stroganoff recipes I have ever made. I did however make some changes as did many of the other reviewers. I seared the beef stew pieces, not round steak, in a pan with flour, beef consume, garlic and onions. Once it seared and sauteed at the same time, I put in crockpot. I added the cream of mushroom, the rest of the can of beef consume. I added Lipton onion soup mix and made 3x the garlic. I used 1 TBSP of Worcesterire sauce as that makes it so good. I added the 1/4 cup of white wine. I add the fresh mushrooms, sour cream and cream cheese one hour before serving. Yummy!! I rated 5 after the changes.

For a quick and easy crockpot recipe we thought it was delicious. My changes: Used stew meat and fresh mushrooms. Doubled the garlic as well as the whistoshire sauce. Crushed the bullion. Cut the sour cream (and only cooked an additional 30 mins after adding). I did use white wine and added the flour .... about an hour before serving I took a small amount of the sauce and whisked another tsp of flour and a tsp of corn starch together and added. I also added a cup of the starch water from the noodles. After I drained the noodles I threw them in also along with a fat pat of butter and let the flavors come together for about 10 mins.

Wow my family loved it. I also made a few tweaks as suggested and used fresh mushrooms that I added when I added the cream and also added cream cheese. Used doub!E the garlic and about this of Worcestershire sauce along with fresh chives. I stirred in cooked shell pasta just before serving delicious 😋. Have now written recipe in my personal recipe book for my family to use for years to come.

This was excellent based on others suggestions to make it 5 star. I also used tenderized stew meat. I used a whole yellow onion sliced and then halfed; used 8 oz. of fresh mushrooms sliced; 3 cloves of garlic minced; 1 tbls. of Worcestershire ; 1/2 cup Marsala wine (omitting the water) plus 1 tbls. cornstarch in addition to the flour; cut the sour cream to 8 oz. and added 4 oz. of cream cheese; substituted 1 tbls. of beef better than buillion vs. a bullion cube; based on our preference I also added sliced fresh red pepper. Mix throughly in case you don't watch the video. Be sure to take the cover off and up the crock pot temp. to high the last half hour to thicken the sauce. So yummy!!! The sauce is delicious.

I've made this over a dozen times and for my family, it's a big hit mainly because of the adjustments. I double all the ingredients except the meat. It makes it creamy, tasty and there is a lot of leftovers. I also prefer to pat dry my meat first and sear it before putting it in the crockpot. It has made a difference in flavor too.

Did it as per the recipe but found it a bit runny. The next day, I put it in a pot and heated it up until it was bubbling. I then added two tablespoons of Bisto to a cup of beef broth and used that to thicken the mixture. It turned out much, much better the second time around!

I strongly agree with those suggesting the use of stew meat vs something more expensive. Also agree with the use of fresh mushrooms, but perhaps hold them until late in the game. Also half the sour cream + cream cheese. Next time I’ll try red wine & beef broth instead of white whine & the bullion cube, & more corn starch for thickness. Overall, very tasty & simple.

I used flank steak and fresh sliced mushrooms, because that's what I had on hand, a bit more fresh garlic (because I don't measure often) when I mixed the meat with salt and pepper, and replaced flour with corn starch. Otherwise, I kept the recipe the same (ok, more like a half cup of white wine and my onions cut in circles because half the fam doesn't like them and they're easier to take out). It was amazing. It could have been done in 4-5 hours on low, but I left it in for 7 and it was still amazing. My multi function pressure cooker is 1000x better at maintaining moisture and temp then a crock pot. Awesome. Added into the fall/winter rotation :)

Halved whole mushrooms after nuking 3 minutes to keep them from absorbing fat; used red wine instead of water w/cream soup and red wine with flour. Also, dried parsley flakes mixed in to sour cream (when crock pot started) to sub for fresh parsley.

It was absolutely amazing..

Great! I doubled it to feed 8. Everyone loved it. I used 4 lbs of chuck roast because this cut of meat does shrink. I used a pkg of onion soup. So tender! Put it all in the crock pot & then sat back to enjoy our guests.

Always my go-to for stroganoff if I don’t have the time for a stovetop recipe. Delicious as always! Two minor modifications (personal preference): fresh mushrooms and an additional clove of garlic (we are garlic fiends here). Otherwise, this recipe is spot on!

Can’t believe it turned out this good.

I DON'T USE "ANY CANNED SOUPS ESPECIALLY CANNED MUSHROOMS AT ALL" THEY CONTAIN WAY TOO MUCH SALT AND UNHEALTHY PRESERVATIVESCANNED MUSHROOMS HAVE NO FLAVOR. IT TAKES THE SAME TIME ELEMENT TO MAKE THIS WITH FRESH MUSHROOMS AND YOUR OWN BROTH. I'LL USE THE RECIPE WITH FRESH MUSHROOMS AND MY OWN BEEF BROTH. I'D GIVE IT 5 STARS

I've made this so many times and shared the recipe with people who loved it.

I have made this multiple times, and it is so good! A pet peeve of mine is when someone changes the recipe and makes a rating on that! I've made this exactly as written and it is so good! I'm making it again tomorrow. Thanks!

So easy and came out beautifully.

Made it as written and was yummy! I served it on no yolk's extra wide noodles and a biscuit.