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Classic Beef Stroganoff in a Slow Cooker

Rated as 4.76 out of 5 Stars

"This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal."
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8 h 25 m servings 441
Original recipe yields 4 servings (3 quarts)


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  1. Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
  2. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
  3. Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Nutrition Facts

Per Serving: 441 calories; 16.8 38.9 32.6 105 560 Full nutrition

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Read all reviews 15
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Classic this is, it was so simple to throw in crockpot, but elegant enough to serve for company! I used a whole grain mustard because I love it. Served it over wide egg noodles, there were no ...

Followed recipe except for substituting flat iron steak and omitting the dill...delicious, very tender and flavorful!

I doubled the recipe. The only addition is that instead of twice the sour cream, I used 8oz Sc and 8oz Philly. Otherwise, followed the recipe exactly. Delicious! Over rice or noodles, it's fanta...

I add 1 tablespoon of Worsteshire sauce. I also had some Tatefully Simple spinach seasoning. The dijon mustard makes this so yummy.

Tasted so good, love the dijon in it...

I would definitely make it again. I used a little less dill, just because I was unsure about it. That's the only change that I made.

Great recipe! Had it tonight with company who raved about it. I used baby bellas (16 oz) 1 and 3/4 lbs of round steak and added tomato paste (2 Tablespoons) and the flavor was amazing!

I will make it again but add more spices with some kick.

This recipe is delicious. I made it exactly as written except I had fresh dill so I used 1.5tsp of fresh dill. This is a keeper.