Rating: 4.32 stars
1096 Ratings
  • 5 star values: 591
  • 4 star values: 331
  • 3 star values: 118
  • 2 star values: 41
  • 1 star values: 15

This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

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  • In a small bowl, mix together the wine with the flour. Pour over the beef.

  • Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Nutrition Facts

403 calories; protein 27.2g; carbohydrates 11.5g; fat 26.8g; cholesterol 93.8mg; sodium 672.2mg. Full Nutrition
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Reviews (774)

Most helpful positive review

Rating: 5 stars
05/17/2010
Soooo good! I dissolved the beef bouillon in 1 Tbl. water before adding. I used 1/2 the sour cream, as others suggested (light or fat-free sour cream works just fine), and it was perfect! I also used a package of fresh mushrooms, layered last on the top. Mine needed to cook only 5 hours on low. My preference is thickly sliced onions, instead of chopped ones, and to stir in the sour cream just before serving. Serve on a platter with egg noodles around the edges, and the beef stroganoff in the middle - very pretty display. Steamed broccoli goes well with this dish. One note: I made this once with double the meat, so I doubled the sauce ingredients -- bad idea! It had WAY too much liquid. Next time I double the meat, I will leave the other ingredients as stated. Note: After reading another review, I decided to sprinkle the meat with garlic powder as well, increase the Worcestershire to 1 Tbl., increase the garlic to 2 cloves, leave off the bouillon and water, increase the wine to 1/2 cup, and add 1 Tbl. cornstarch in addition to the flour (I mixed it with the wine). All WONDERFUL suggestions. Big difference in the flavor & thickness of the sauce (had been too watery before). Thanks for the recipe! Read More
(463)

Most helpful critical review

Rating: 3 stars
08/11/2007
Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a whole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family! Read More
(1258)
1096 Ratings
  • 5 star values: 591
  • 4 star values: 331
  • 3 star values: 118
  • 2 star values: 41
  • 1 star values: 15
Rating: 3 stars
08/11/2007
Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a whole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family! Read More
(1258)
Rating: 5 stars
05/17/2010
Soooo good! I dissolved the beef bouillon in 1 Tbl. water before adding. I used 1/2 the sour cream, as others suggested (light or fat-free sour cream works just fine), and it was perfect! I also used a package of fresh mushrooms, layered last on the top. Mine needed to cook only 5 hours on low. My preference is thickly sliced onions, instead of chopped ones, and to stir in the sour cream just before serving. Serve on a platter with egg noodles around the edges, and the beef stroganoff in the middle - very pretty display. Steamed broccoli goes well with this dish. One note: I made this once with double the meat, so I doubled the sauce ingredients -- bad idea! It had WAY too much liquid. Next time I double the meat, I will leave the other ingredients as stated. Note: After reading another review, I decided to sprinkle the meat with garlic powder as well, increase the Worcestershire to 1 Tbl., increase the garlic to 2 cloves, leave off the bouillon and water, increase the wine to 1/2 cup, and add 1 Tbl. cornstarch in addition to the flour (I mixed it with the wine). All WONDERFUL suggestions. Big difference in the flavor & thickness of the sauce (had been too watery before). Thanks for the recipe! Read More
(463)
Rating: 4 stars
01/08/2004
This is an excellent base recipe. I made quite a few changes, and it turned out great. The cut of meat should probably be beef stewing meat, it does better than a lean cut in a slow cooker. I used fresh mushrooms, green onions instead of chives, beef broth in place of bouillon and wine, and only used 8 oz. sour cream. To thicken it up more, I added 4 oz. cream cheese with the sour cream, and I also boiled my noodles til al dente' and added them to the crock. After an hour, it was the perfect consistency. Thanks so much! Read More
(328)
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Rating: 5 stars
09/21/2007
My family LOVED this. My husband called it "restaurant quality." From a slow cooker!! I read all the comments and proceeded like this: I used London broil cuz that's what i always use for stroganoff. I used fresh mushrooms instead of canned. I used red wine in place of the white wine and water; beef needs red wine, not white. I opted for the suggestion to replace the sour cream with 4 oz. of cream cheese and 8 oz. of sour cream (added 30 minutes before serving). I whisked a couple of tablespoons of cornstarch with some of the sauce and whisked that mixture back into the pot right before the addition of the sour cream/cream cheese. The sauce ended with a perfect consistency and exceptional flavor. I served it with a spinach salad. This is a real keeper! Read More
(231)
Rating: 5 stars
01/16/2004
This was quite good! I miss the meaty floured and pan-fried taste of the traditional stroganoff but the sauce was just excellent. My husband the traditional stroganoff fan said "This is savory stuff you've made here." The last time I tried a crock pot stroganoff dish he wasn't thrilled with it. But I've learned to recognize when a recipe doesn't have enough spices for us and to add more in. With this recipe I added a couple shakes of minced onions garlic salt Lawry's seasoned salt and garlic powder. I went heavy on the pepper and it turned out just right. I used 2 tsp beef boullion granules (not sure if that's equal to a cube but it worked) 2 tsp worcestershire chicken stock instead of water and wine and a little dash of old champagne because I didn't have white wine handy. Used small can of mushrooms as well as 8oz pkg fresh mushrooms. That works out really well if you're a mushroom lover like us. Doubled the minced garlic to two cloves. May bring it down to just one next time since I also sprinkle garlic powder. Definitely taste the sauce before you let it simmer for 8 hours. If it doesn't have enough flavor add more spices in upfront. We used about 12oz sour cream. My husband likes the taste of sour cream. I asked him if he'd like more and he said it was perfect as is. Read More
(116)
Rating: 5 stars
01/08/2004
This is a great recipe! I did make changes to it to fit our lifestyle. I substituted eye of round for the meat. I substituted 4 large fresh Portobello mushrooms for the canned. I also substituted lite sour cream for the full-fat (cuts down on the fat content tremendously!). To help with the extra moisture created by the fresh mushrooms I mixed about 1 tablespoon of corn starch with the wine before adding to the crock pot. I make this often especially in the colder months! Read More
(105)
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Rating: 4 stars
09/14/2003
I used stewing beef for this recipe which i had soaked in about a 1/4 cup of red wine first..i used beef broth instead of the bouillon and a little less sour cream i had fresh mushrooms on hand as well as canned..the fresh mushrooms are the way to go..big difference...it turned out very well..with the cheaper stewing beef coming out very tender!! will make again.. Read More
(65)
Rating: 5 stars
05/04/2006
This is amazing. I sauted the onions and mushrooms before adding to the pot and I added a half package of Lipton onion soup mix. I already want to make this again, everyone in the family loved it! Read More
(62)
Rating: 5 stars
08/02/2010
My whole family loved this recipe! It was easy and quite tasty served over hot egg noodles. I used 1 and 1/2 lbs stew meat which I seasoned with salt and pepper dredged in flour and seared before adding to the crock pot (I do this with all meat I cook in the slow cooker). I used 1/2 c. chicken broth instead of the wine and water (chicken broth is my go-to liquid for all recipes; we never have wine in the house) and deglazed the meat-searing pan with it before adding to the crockpot. I also used about 1 T. worcestershire sauce some chopped green onions fresh mushrooms (who uses canned mushroom?) and only 8 oz of lite sour cream (it tasted creamy this way and who needs the extra fat and calories). Finally I thickened the sauce a little with a corn starch/water slurry. Great recipe! Read More
(33)