CROCK POT BEEF STROGANOFF (WITHOUT ANY “CREAM SOUP!”) MADE EXTRA EASY IN THE CROCK POT FOR CRAZY TENDER MEAT, AND THE MOST AMAZINGLY FLAVORFUL CREAM SAUCE WITH HARDLY ANY EFFORT!
Slow Cooker Beef Stroganoff
I love hearty, classic beef dishes from Perfect Pot Roast and Mississippi Pot Roast to Lasagna, French Dips and Beef Brisket, but the most comforting of them all is this Slow Cooker Beef Stroganoff.
Beef Stroganoff has long been a favorite of mine. If you’ve never had this Russian retro dish, it’s a creamy beef and mushroom sauce served over noodles. It’s rich, hearty, and satisfying, layered with flavors and did I say SO creamy already? After one taste, you will see why Beef Stroganoff has been around for hundreds of years (one of the earliest versions was published in a Russian cookbook in 1871) and hopefully this Crock Pot Beef Stroganoff version will be passed down from generation to generation.
To modernize this Crock Pot Beef Stroganoff, I’ve eliminated commonly used mystery cream of mushroom soup, used my own blend of spices and made it less labor intensive by using the slow cooker.
So whether Beef Stroganoff is one of your favorite recipes or if you have never tried it or never made it before, you are going to be blown away at the ease and flavors of this Slow Cooker Beef Stroganoff! If you love this Beef Stroganoff, you will also love my Chicken Stroganoff for a budget friendly weeknight meal!
Beef Stroganoff Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Beef Gravy Broth
What is the best meat for stroganoff?
There are a few variations of Beef Stroganoff such as Beef Stroganoff with Meatballs and Beef Stroganoff with ground beef but the most common type of Beef Stroganoff is Beef Stroganoff with thinly sliced beef. When someone refers to Beef Stroganoff, they are referring to the latter and that is what we are making today.
•Top Sirloin: I like to use top sirloin for Crock Pot Beef Storganoff because it is still economical but more tender than flank steak or other such cuts. It transforms into melt-in-your-mouth-tender when cooked in the slow cooker.
•Rib Eye: You are also welcome to use more expensive rib eye as well. You can also use tougher cuts such as chuck roast or stew meat, just be aware you will likely have to cook your Crockpot Beef Storganoff for longer in order to tenderize the beef.
•Ground Beef: You can also use lean ground beef but make sure to cook it before you add it to the crockpot and drain off the grease otherwise your stroganoff will be excessively greasy.
To thinly slice your top sirloin or rib eye, place it in the freezer for 30-60 minutes to firm up a bit. This allows you to slice the beef without it squirming beneath your knife. The beef will defrost quickly once you start slicing, so don’t worry about it being “frozen.”
Can I Leave the Mushrooms Out?
Yes, you can certainly omit the mushrooms. You can also sauté some mushrooms on the side and just add them to the portions of Beef Stroganoff for the mushroom lovers.
You can also add any additional vegetables you like, such as carrots, potatoes, etc.
IS THERE A SUBSTITUTE FOR CONDENSED CREAM OF MUSHROOM SOUP FOR THIS SLOW COOKER BEEF STROGANOFF RECIPE?
Yes! Many Crock Pot Beef Stroganoff Recipes either call for cream of mushroom soup or a cornstarch slurry in order to thicken the sauce. In my experience, you cannot achieve the same creaminess by using this slurry method – it always ends up lacking. Instead we are going to make our own gravy and then add it to the slow cooker WITHOUT ANY cream of mushroom soup!
Do I Have to Precook the Beef in this Slow Cooker Beef Stroganoff Recipe?
Traditionally, I recommend cooking beef before adding it to the slow cooker, but because we are slicing the meat so thin, it does not need to be precooked. If you are using ground beef, you will need to cook it first so you can drain off the excess grease.
DO YOU USE SOUR CREAM OR CREAM CHEESE FOR CROCK POT BEEF STROGANOFF?
When the meat is melt in your mouth tender, then you are ready to stir in some cream cheese until melted followed by sour cream for a wonderfully creamy mushroom, onion beef sauce. The cream cheese with the sour cream really, really makes this sauce otherworldly divine, and in turn, this Crock Pot Beef Stroganoff otherworldly divine.
•Cream cheese: In order for your cream cheese to not get lumpy, make sure it is quite soft. I cut it into pieces and soften it into the microwave – that way each piece is soft through and through and not just the outside. Take care you whisk your cream cheese so it fully melts. You can use low fat cream cheese but it will likely leave white speckles as it does not melt as well.
•Sour cream: Your sour cream is less likely to curdle if it is at room temperature. You can use low fat sour cream but it will naturally not be as creamy and does not melt as well and tends to leave white speckles. It will still taste fine but just something to be aware of.
How to make Crock Pot Beef Stroganoff
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: While the beef is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Add meat, onions and garlic to slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
Step 2: Whisk together flour, beef broth, a splash of Worcestershire sauce, ketchup and Dijon and some hand picked herbs and spices in a small saucepan and boil until it reaches gravy like consistency. It might appear on the thick side, but it will thin as moisture is released form the onions, mushrooms and meat in the slow cooker.
Step 3: Add this Gravy Broth to your meat, onions, garlic and mushrooms (or for firmer mushrooms, reserve them until half way through cooking – that’s what I do) and cook until the meat is buttery tender and the tantalizing aroma fills your home with the robust flavors of creamy beefy heaven.
How long to cook Crockpot Beef Stroganoff
Cook your Crockpot Beef Stroganoff on HIGH 3-5 hours or on LOW for 7-9 hours. It is ready when the beef is melt-in-your-mouth tender.
How to make Crockpot Beef Stroganoff tender
If your beef isn’t tender, it means you just need to cook your Crock Pot Beef Stroganoff longer – even 30 minutes can make all the difference between tough and tender beef stroganoff.
TIPS FOR THE BEST CROCK POT BEEF STROGANOFF
How to store this Beef Stroganoff Crock Pot recipe
You can freeze Crockpot Beef Stroganoff but DON’T add the sour cream or cream cheese otherwise it will separate when reheated and the texture will be unpleasant. To Freeze:
1. Cook Crockpot Beef Stroganoff according to directions but do NOT add sour cream or cream cheese to Beef Stroganoff.
2. Let Stroganoff cool completely in the refrigerator.
3. Add Stroanoff to a a freezer safe container or freezer size bag.
4. When ready to eat, thaw overnight in the refrigerator.
5. Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
6. Stir in cream cheese and sour cream.
What to serve with this Beef Stroganoff Recipe
This Crock Pot Beef Stroganoff is not only delicious on egg noodles, but try it on mashed potatoes, baked potatoes and rice!
As far as sides, this Beef Stroganoff is delicious with:
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If you love slow cooker beef recipes, then you will love my Slow Cooker Honey Balsamic Beef, Slow Cooker Beef Brisket, Slow Cooker Beef Tips and Gravy, Slow Cooker Beef Barbacoa, Slow Cooker Beef Stew and Slow Cooker Italian Sandwiches!
Slow Cooker Beef Stroganoff
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Ingredients
- 2 lbs top sirloin cut into thin strips then 2” pieces*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 10 oz. cremini mushrooms, sliced
- 4 oz. brick style cream cheese, very soft (full fat is less likely to curdle)**
- 1/2 cup sour cream, room temperature (full fat is less likely to curdle)**
- 16 oz. egg noodles (or more if you love noodles)
Beef Gravy Broth
- 4 cups beef broth
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon (powder or base)
- 1 1/2 teaspoons Dijon mustard
- 1 tsp EACH sugar, dried parsley, paprika
- 1/2 teaspoon dried oregano
- 1/4 tsp EACH dried thyme, red pepper flakes
Instructions
- While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Add meat, onions and garlic to lightly greased slow cooker. You can add mushrooms now for softer mushrooms or halfway through cooking for firmer mushrooms (I add mine halfway through).
- Whisk all of the cold Beef Gravy Broth ingredients together in a medium saucepan off-heat until the flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. It may seem extra thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
- Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melt in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
- Serve with egg noodles and additional sour cream, salt and pepper if desired. Thin with milk for a thinner sauce if desired.
Notes
Tips and Tricks for Crock Pot Beef Stroganoff
*The meat is much easier to slice if placed in the freezer for 30-60 minutes to firm up. It will defrost quickly once you start slicing, so don’t worry about it being “frozen.”- You can substitute beef chuck roast for the top sirloin. Again, partially freeze before slicing.
- The mushrooms are optional.
- If you like melt-in-your mouth mushrooms then add them at the beginning of cooking. If you prefer firmer mushrooms then add them halfway through cooking.
- I recommend full fat cream cheese as it is less likely to curdle.
- Soften your cream cheese first otherwise it is much harder to fully dissolve and will leave lumps of cream cheese in the gravy.
- Room temperature and full fat sour cheese is less likely to curdle.
- The gravy should seem thick at first but will thin to the perfect consistency as moisture is released from the mushrooms, onions and meat.
- Your beef is ready when it is melt in your mouth tender. If it is not tender, it just needs to cook longer. Even 30 minutes can make a big difference in tenderness.
- Stir in additional sour cream if desired for more tangy sour cream taste.
- This Crock Pot Beef Stroganoff sauce is not only delicious on egg noodles, but try it on mashed potatoes, baked potatoes and rice!
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Kim says
Jen I am drooling looking at your gorgeous photos and I’ve already eaten dinner! I have no doubt my family is going to love this just like all your other amazing recipes!!!
Jen says
I am so happy your family is enjoying my recipes – I LOVE hearing that, thank you! I am excited for you to try this one soon, it is one of my favorites!
Tiffany says
I love beef stroganoff but have never made it in the crockpot before – brilliant! Can’t wait to try it this weekend!
Jen says
Yes, the crockpot makes it so easy and the meat so tender! I hope you love it Tiffany!
Tricia says
Just about to get my first crock pot, so I will definitely be trying this recipe it looks like
it will have so much flavour, I can’t buy sour cream so do you think yogurt might work
as a substitute or maybe creme fraiche?
Jen says
YAY! I am so excited for you to get a crockpot! I would highly recommend a 6qt if you cook for your family – it will come in very handy! As far a sour cream substitution, I think Ccreme fraiche would be wonderful!
kathi @ Laughing Spatula says
This looks like something my family would go crazy for! New Years Resolution: Use my slow cooker more! Merry Christmas Jen!
Jen says
Merry Christmas Kathi! That is a great resolution! Once you start using your crockpot more, I think you will be obsessed! I hope your family loves this recipe!
Lindsay says
If I cut out the mushrooms, (husband’s not a fan) is there something I could substitute for them? This sounds perfect for the cold weather we’ve been having.
Jen says
Hi Lindsay! I think I would leave them out completely without any substitutions and instead add your veggies on the side. The sauce might be a little thicker without the mushrooms, but I would prepare according to directions and just add some milk to thin if you need to at the very end. Enjoy!
Amanda B. says
How did it turn out without the mushrooms? My husband is allergic.
Sarah says
It was still delicious! I don’t like mushrooms so I leave them out.
Kimber Standrich says
Delicious! does not lack anything without mushrooms.
Jessica Gavin says
Looks tasty, nice photos! Time to get the slow cooker out 🙂
Jen says
Thank you so much Jessica! Love the slow cooker, always slow cooker time at my house! 🙂
Nicki says
Hi Jen! I have a family of 7 and unfortunately we don’t have any sirloin.. do you think ground beef would work? We happen to have a lot of that 🙂
Jen says
Hi Nicki, yes, ground beef would certainly work and be delicious! I would brown it first then add it to the slow cooker and then follow the directions. Enjoy!
Julia B says
I made your French Dip sandwiches last night and they were gone in no time! Very tender and delicious. My oven went out just before Thanksgiving and the warranty process of replacing it has left me without an oven for over a month, including Thanksgiving and Christmas. So my crockpot and roaster oven have become my best friends. Loving your recipes. Chipotle Sweet Pulled Pork is on the menu for tomorrow! Can’t wait to try it and this is on the grocery list!
Although I have a large family of 6 and 2 of my boys eat for 4. I usually double the recipes. Do you think 1 6qt pot will hold this for a double recipe? I just bought a new one because I saw a small crack in the bowl of my old one. It’s still usable though.
Jen says
Hi Julia, thank you so much for making my recipes, I love hearing they have been such a hit! I am excited for you to try the Chipotle Sweet Pulled Pork, one of my favorites! Yes, your crockpot will definitely be able to handle doubling the recipe. It will need to cook a little longer but should work great. Thanks Julia!
Sarah says
Just tasted this after getting home from work, it. Is. Delicious! !!
Jen says
yay! Thanks Sarah! Enjoy!
Katie says
I made this for dinner tonight. Followed the recipe exactly. It was delicious! My whole family loved it. My husband enthusiastically told me that I can make it any time that I want!
Jen says
Hi Katie, I am so happy this was such a hit with your entire family – yay! Thank you so much! Have a great weekend!
Anna says
Just finished off the last bit of this recipe for my dinner at work. Absolutely loved every bite! I even put some over leftover white rice and heated it up. Absolute heaven!
Jen says
Thank you so much for taking the time to comment Anna! I am thrilled you loved this Stroganoff so much! I love it over rice as well, and even potatoes – the possibilities are endless!
Shelley S. says
Hello! I have never made beef stroganoff before but searched and found your recipe. I liked that you avoided canned Foods. Absolutely 2 thumbs up. 🙂
I have two questions….
The “large large” onion …. = 2 mediums? I used white and it was good… would yellow cooking onions be too overpowering?
And regarding the cream cheese… I took my block out of the fridge maybe an hour ahead, and divided it into small pieces, but I still found I had to stir it a lot in the cooker, which broke up all my tender meat into tiny bits instead of nice slices. When your “soften” do you use the microwave to low-heat soften it?
Thanks so much. I look forward to next trying your beef stew!
Jen says
Hi Shelley! The “large large” onion should just read “one large onion” -thanks for pointing that out! I use a yellow onion – usually when a recipe calls for “onion” it means yellow 🙂 Yes, I microwave my cream cheese to soften it – it melts pretty quickly if you do this. Sorry yours broke up your meat! Hopefully next time it will be perfect!
Sandy Pearce says
I cooked this last night to serve tonight and we are excited to try it! Picked your recipe since it didn’t use cream soup and loved learning how to create the thick, beautifully seasoned sauce. I know it will be delicious and look forward to trying your other recipes.
Jen says
Hi Sandy, I’m so happy you were able to learn how to make the beautiful gravy from scratch! Once you know how it is really versatile and can be used in so many different recipes! Hope you loved this Beef Stroganoff!
Lauren says
This was amazing! Thank you so much for the recipe. I love the “no canned soup” aspect and my husband said it was the best thing I EVER made.
Jen says
Wow, I am honored your husband that this was the “best thing [you] ever made!” wahoo! Thank you so much Lauren for taking the time to comment, I’m so happy it was such a hit!
Amy S says
Made this for dinner yesterday and it was excellent. Thank you for a recipe that does not use processed cream soup. I made a couple of changes with what I had on hand and it worked well. Used Homemade chicken stock in place of beef broth, finely chopped one stalk celery (to up the veggies) and put that in. Perfection! We are having leftovers tonight.
Jen says
Awesome Amy, I’m so happy you enjoyed it, thank you! I’m sure your homemade chicken stock was delicious and I love your addition of celery! yum!
Diane Seibel says
I love stroganoff, and your recipe is hands down the recipe I’ve tried. I am a single 66 year old woman, so I cut the recipe in half to avoid eating it for the rest of the month. 😉 It turned out great. The only glitch was the cream cheese, as you stated. I bought a tiny single- serve container of cream cheese “spread” and it did curdle, but I whisked it and it blended. Thank you for a keeper!
Jen says
Hi Diane, that is quite the compliment, thank you SO much! I am so happy you love this recipe so much!
jacqueline says
Hi Jen,
Your recipes look very delicious. I have a few questions about a couple:
1. the Beef tips w/ homemade gravy, can we substitute anything else for the soy sauce due to gluten issues.
2. the beef stroganoff recipe, I am allergic to cheese is there anything else I can substitute for it?
Could you let me know? thanks
Jen says
Hi Jacqueline, I would use gluten free soy sauce (comes in very handy in lots of recipes) or you can leave it out as it is just one tablespoon. As far as the cream cheese, you can try straining plain yogurt to create nice thick yogurt and add some heavy cream. Hope that helps!
Mary C. says
I made this for my husband and he loved it! It was the first time I ever made a stroganoff. (usually he will make it with the canned cream soup) I wanted to make something more “gourmet”. I will definitely make this again! I don’t eat beef but I had to try the sauce/gravy for myself and I couldn’t help but love it also! I am looking forward to trying more of your recipes. Thank you!
Jen says
Thank you so much Mary! You are so thoughtful to make your husband a beef meal even when you don’t eat meat! I hope you find more recipes to love here – with chicken 🙂
SandyToes says
I made this today exactly as written and concur with others, it is delicious. I normally cook stroganoff on the stovetop, but I’m just not into cooking lately, and this recipe fits that perfectly. The only issue I had was with the gravy, my flour never completely dissolved. Next time I think I’ll just start with a roux and build the gravy from there. The time and effort involved should be about the same.
Jen says
I am so happy you enjoyed it! A roux will definitely work for next time, sorry about that!
Laurene Davison says
I am going to try this soon. I love this for the simple reason that you don’t use any canned soups. It sounds delicious! Thank you
Jen says
You are so welcome! I hope you absolutely love it Laurene!
Erin says
This sounds delicious. Do you think you could put the meat in without slicing first?
Jen says
Hi Erin, you could definitely do that but the meat will have to cook much longer. It also won’t absorb as much of the flavor as individual slices would.
Jessica says
This was AMAZING thanks for sharing!!
Jen says
You are so welcome, I’m so happy you loved it! Thanks for taking the time to comment!
Heather says
Great results from your recipe! I had to use stew beef instead of sirloin (but it must have been pretty good quality.)
Only two things I will do differently next time. I will use more flour to thicken the gravy. It didn’t seem very thick even after simmering longer than directed and left the end result too thin. Leaving the lid ajar for an hour helped a bit. And I will probably cut back on the red pepper flakes. This recipe is a keeper!
Jen says
I’m so happy it’s a keeper, thanks Heather!
Candace says
How many calories per serving?
Jen says
You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Stephanie says
Hello!
Can you make this recipe with ground beef instead of sirloin? If so do you have any recommendations on how to prepare it?
Thanks!
Jen says
Certainly! Brown the beef on the stove and follow the rest of the recipe instructions. Enjoy!
Christie says
Yet another awesome recipe!!! I’ve wanted to make this for a long time and when I saw you had a version, I had to try it. Kids devoured it, which says it all! Thanks for another homerun!
Jen says
YAY! I’m thrilled it was a hit! Thank you so much Christie!
Jennifer says
I have spent the last year looking for an amazing stroganoff recipe and this is it!!!! We were so impressed with the depth of flavor in this recipe. I am planning on trying it my Instant Pot next time, thinking 30-45 minutes. Has anyone tried it in the IP?
Jen says
YAY! That is awesome Jennifer, thank you! Sorry I haven’t tried it in the IP so I can’t help you there. Good luck!
Christine says
I did this recipe in the instant pot and it was wonderful!!
Jen says
That’s awesome, thanks Christine!
Susan says
Hi Christine, Could you please tell me how long it took in the IP as I want to make this delicious-looking recipe in it. Many thanks if you can help me.
Ann Hunter says
Absolutely delicious! Only change I made was to use a heaping half cup of flour to make the sauce a little bit thicker, so it wound up probably being at least 3/4 cup. But man was it delicious! Family all raved, and I will definitely make it again.
Jen says
Awesome Ann, I’m thrilled it was a hit with the whole family! Thank you!
Cam says
Made this tonight and it was absolutely delish! Hubby loved it and had seconds. Thank you for the recipe. It’s a keeper.
I did add a little extra Worcestershire sauce. I also did not add all 8 oz of cream cheese (more like 6 oz). Although I softened the cream cheese in the microwave, it still took about an hour to fully melt even when I turned the heat up.
Jen says
Thanks Cam, I’m so happy it was a winner!
Jennifer Fulk says
Hi Jen! Do you think I could omit the cream cheese and use all sour cream? I have some family members who don’t like cream cheese at all. This looks delicious !
Jen says
Absolutely! It will be a little less creamy and a little tangier but still delicious!
Stephanie says
This is my 4th CC dinner i’ve made in the past 2 weeks. Made this last night so that a warm dinner would be ready after daughter’s softball game. Absolutely delicious and definitely a do over. I thought seasonings and flavor were perfect, served with mashed potatoes. I used a little over 2 lbs meat but found that I still had a lot of sauce left over so may add another pound next time.
Jen says
I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I am so glad that you found a definite repeat recipe! I appreciate you and hope you and your family are well!
Stephanie says
I grew up loving my mom’s beef stroganoff which I’m pretty sure came out of the little sauce envelopes in the gravy aisle at the store. Hahaha. I’ve made this twice now in the past couple weeks and it’s amazing. I double the meat, don’t add mushrooms and serve over mashed potatoes. Straight up comfort food, totally homemade and the kids love it. Thank you!
Jen says
LOL! There were lots of envelopes and canned soups in our family meals growing up too! I’m so happy this crockpot beef stroganoff is on repeat! And you serve it just like I would too (I’m secretly not a mushroom gal). We really are foodie kindred spirits!
Nadine says
Another winner! Thank you. I just want to point out that I added the flour to the beef broth when it was already hot and I had a bunch of clumps. I used my handheld mixer and got rid of them :-). But maybe you can include in the recipe to add the flour to the cold broth to avoid clumping/flour chunks.
Jen says
Thanks so much for the tip Nadine, I’ll make a note!
Lisa says
This was so good and super easy! I added some dill at the end but otherwise made as is.
Jen says
Thanks so much for the awesome review Lisa, I’m so pleased it was a hit!
Ty says
Looks really good (as all the Carlsbad Cravings recipes I’ve tried have been), and looking forward to making it soon. One question…the cooking times in the recipe are different than the times listed in the “How long do you cook…” section of the article. I know crockpots are different and the best plan is to check the dish occasionally until it’s done, but can you clarify a bit?
Jen says
Thanks for catching that! I’ve updated the article times – the recipe is correct. Enjoy!
B says
OMG! This is awesome!! I made recipe/instructions as is and it is perfection. The beef, I used top sirloin, was soo tender in 4 hours. I used baby Bella’s because I can’t get cremini in my small town. I did half the recipe since there’s only two of us. My husband said he wanted it once a month every month; it’s in the rotation. No issues with cream cheese or sour cream separating.Absolutely delicious! Thanks Jen 🙂
Jen says
I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I am so glad that you and your husband loved the stroganoff!! I am always thrilled hearing that a recipe has become part of the meal rotation! I appreciate you and hope you’re well!
Robert McClelland says
I made this recipe and it’s the best i’ve ever had, in my opinion. So creamy. Although i used beef brisket instead of chuck steak, so much more economical. and i just threw in 4 cups of egg noodles after the meat was don, then cooked an additional 30 minutes. Guess i’m just lazy, but it works well for me. But thanks for an awesome recipe, can’t wait to try more of your recipes
Jen says
Yay! I am so glad it worked for you and that you enjoy my recipe! Thanks for taking the time to comment, Robert!
Lynne says
I just made this Beef Stroganoff and it is TO DIE FOR and so easy! This recipe is a keeper. Thank you.
Jen says
Thank you so much, Lynne! I am so happy this recipe is a keeper – Yay! I hope you are having a wonderful week and find more recipes to enjoy!
Maytha says
I made your crockpot beef stroganoff last night. I followed your recipe exactly and served over noodles. my husband and I both think it is a perfect recipe. Thanks for sharing!
Jen says
Yay! I am thrilled you both loved this! Thank you so much for taking the time to comment, Maytha!
Danna says
Can we substitute green yogurt for sour cream?
Jen says
Yes! It will be a little tangier, but delicious!
Randy says
Can I use cornstarch instead of flower in this recipe ?
Randy
Jen says
Cornstarch will give you a different texture, more glossy, but still tasty if that’s okay with you. You will need 5 tablespoons cornstarch (always half the flour amount). Enjoy!
Randy says
Hi Jen
Just wanted to let you know that I made this using your suggested amount of corn starch and as described in previous comments .. delicious .. both my dinner guests insisted that I pass on the recipe to them ..
Thanks for an outstanding recipe ..
Randy
Jen says
I’m so happy to hear that it was a hit with everyone!
RS says
This is a masterpiece of flavors, truly delicious. However, next time I may try to lessen the fat ie halving both the cream cheese and sour cream and adding ? Vinegar for a bit of tartness.
Jen says
Thank you so much! I’m so glad that you enjoyed it!
Teresa says
OMG, so good! My whole family LOVED this!
My husband literally said *I can’t get this into my mouth fast enough”.
Recipe was so easy and so delicious! Thank you!
Jen says
Haha I am so glad it was such a hit!
Alicia Slone says
Can’t wait to try this. I’ve cooked several of your meals and all become favorites. A new member of our household can not eat cooked onions. Any suggestions for how to achieve some of the same flavoring without it? I use onion in everything? I can use the powder. Adding this to my menu plan.
Jen says
Hi Alicia! Thank you for your interest in this recipe! You can sub 1 Tbsp of onion powder for every 1 medium fresh onion. This works for most recipes, but for a more concentrated flavor, you can add 1/4 teaspoon of sugar to replace the sweetness lost from the fresh onion. I hope that helps and that you and your family love this dish as well!