Slow-Cooker Beef Stroganoff

jasmin emam 0 111

Slow-Cooker Beef Stroganoff


Slow-Cooker Beef Stroganoff ,When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-Slow-Cooker Beef Stroganoff

rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe

the next time you’re in need of mealtime inspiration.


cup butter
lb boneless beef sirloin steak, cut into 3×1/2×1/4-inch strips
cup chopped onion
cloves garlic, finely chopped
can (10.5 oz) condensed golden mushroom or cream of mushroom soup
carton (8 oz) sliced fresh mushrooms
teaspoon salt
teaspoon pepper
oz cream cheese, cubed (from 8-oz package)
container (8 oz) sour cream
cups hot cooked noodles or rice


Prevent your screen from going dark while you cook.

  • 1
    In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
  • 2
    In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
  • 3
    Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
  • 4
    Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

  • Sprinkle with finely chopped fresh parsley for a bright finish.
  • Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.
  • With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.
  • It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.
  • To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.


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