No ImageSlow Cooker Beef Stroganoff

Did you make it? Rate it!

  1. Vanessa

    Very delicious and flavorful! It was more time consuming pre slow cooker than I thought but well worth the time. Everyone went for seconds and some thirds. Thank you!

    xxxxxyyyyy

  2. Carrie

    This was *amazing*! Made it after church for supper, and the house smelled wonderful all afternoon. Beef was meltingly tender, and broth was delicious – definitely serve with bread (even if you do noodles).

    xxxxxyyyyy

  3. Sue

    DELICIOUS!! I’ve been looking for a goood stroganoff recipe that doesn’t rely on cream of whatever, and this is it. I sauteed my mushrooms in a little butter before adding in and added in some extra flour towards the end to thicken it up a bit, and it was the best stroganoff I’ve ever had. Made it when first posted, and making it again this weekend. Thank you!!

    xxxxxyyyyy

  4. Cathy

    This had way too much liquid. I used the broth as directed in the clarification note. This recipe is not a quick and easy dish.

    xxxxxyyyyy

    • Marta Rivera

      Hi Cathy!
      Sorry you didn’t find it was an easy dish. The searing of the beef prior to adding them to the slow cooker really does make a difference in the overall flavor, but it’s not a must.
      The excess liquid is most likely the result of not cooking the noodles in the liquid towards the end of the cooking time. Cooking the noodles in the liquid helps to absorb most of that liquid.
      If you opt to cook the noodles separately, you can thicken the beef jus in the slow cooker to make a gravy by mixing 3 tbsp of cold water with 3 tablespoons of cornstarch. Stirring this slurry into the beef liquid will thicken it to the consistency of a gravy which will coat the noodles nicely.
      I do hope you’ll give it another go with these alterations. Thanks so much for your feedback!

    • Emma Christensen

      Emma here, managing editor for Simply Recipes. Thanks for the feedback, Cathy! I’m sorry that it didn’t meet your expectations.

  5. Billie

    I like the idea that this can be frozen. But when it is reheated does the sour cream separate?

    • Marta Rivera

      Great question, Billie. If you freeze the meat, you’ll need to thaw it completly in the fridge (usually for twenty four hours) prior to reheating it. I’ve never had an issue with the sour cream separating using this method.

  6. Elizabeth

    Spring has not sprung here yet in VA this will be my dish for today !! LOVE LOVE LOVE y’alls recipes !!

    • Marta Rivera

      Meanwhile here in Texas is 80 degrees! I do my miss East Coast springtime though. I heard cherry blossoms are blooming already!

  7. Auralee

    There is an error in this recipe. The recipe calls for 3 c. beef broth, divided. Then it uses all three cups, undivided, to deglaze following the searing (“add 3 cups of the beef broth”–there is only 3 to begin with.) To finish requires another cup, which totals 4 cups of broth. Is it 3 cups total (2 to deglaze and 1 to finish) or 4 cups, 3 to deglaze and 1 to finish?

    • Marta Rivera

      What Emma said. Thanks for catching that, Auralee!

    • Emma Christensen

      Hi, Auralee! Emma here, managing editor for Simply Recipes. Sorry for the confusion there. You’ll need 4 cups total broth, three cups for the initial cooking and one cup to finish. I’ve edited the recipe to reflect this. Thanks!

  8. Alida @My Little Italian Kitchen

    Gorgeous dish and I love the photography too! 5 stars here!