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Slow Cooker Beef Stroganoff
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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


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!

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