Slow Cooker Beef Stroganoff
slow cooker beef stroganoff

Slow Cooker Beef Stroganoff

This beef stroganoff uses inexpensive beef stew meat that gets velvety-tender when slow-cooked. So save the beef tenderloin or sirloin for the grill!

The Story Behind the Recipe
8
servings
10 min
PREP TIME
06 hrs 10 min
TOTAL TIME

Ingredients

Stroganoff

2 pounds beef stew meat, cut into 1-inch pieces

1 large (1 cup) onion, chopped

2 tablespoons French dip concentrated au jus sauce  

1 teaspoon finely chopped fresh garlic

1/4 teaspoon pepper

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 (10 3/4-ounce) can condensed cream of chicken soup

2 (8-ounce) packages sliced mushrooms

1 (16-ounce) carton (2 cups) sour cream

Noodles

8 cups hot cooked egg noodles

Chopped fresh parsley

 

 *Substitute 2 teaspoons beef bouillon granules.

How to make

  1. STEP 1

    Combine all stroganoff ingredients except sour cream, noodles and parsley in slow cooker. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-5 hours or until beef is tender. Stir in sour cream just before serving.

  2. STEP 2

    Serve over hot noodles; sprinkle with parsley.

Tip #1

The au jus concentrate can be found in the condiment or savory sauces and marinades section of most large supermarkets. Sold in small plastic bottles, this dark-colored concentrated liquid is most often used to make the juicy sauce for French Dip sandwiches. It adds great “beefy” flavor!

Nutrition

580Calories
26Fat (mg)
155Cholesterol (mg)
940Sodium (mg)
54Carbohydrates (g)
3Dietary Fiber
35Protein (g)

Reviews

Explore reviews from
our online community

  March 25, 2015

This was tasty and easy! I used two teaspoons of "au jus" gravy mix since I couldn't find any concentrated sauce at the grocery store, and that seemed to work just fine.

— says Klayter
Helpful?
  January 18, 2012

I thought this recipe was very easy!! I will make one change next time I make it though, I wouldn't add as much sour cream maybe half of that. That part was a little overwhelming but I like it too. The next day I reheated it and topped my backed potato with it, that also was really good. I would defiantly make this again!

— says Sherri C.
Helpful?
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