I was excited to challenge myself to make a delicious, creamy, comforting beef stroganoff that didn’t have any “cream of” soups in it. I use “cream of” soups and actually really like them. BUT I know there are so many people that don’t eat them or can’t eat them because of allergies.
Click here for the INSTANT POT version of this recipe.
I was very pleased with the results on this recipe! My husband thought it was the bomb and was hoping that I had made more. It had good flavor and was ultra creamy and comforting. I served mine on top of orzo pasta but you could definitely use egg noodles, rice or mashed potatoes. If you love mushrooms go ahead and double them. It’s a good way to add a meaty texture for less calories and money.
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Slow Cooker Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Total Time: 0 hours
- Yield: 4 servings 1x
Description
Beef and mushrooms served with a savory gravy over egg noodles. Made with no cream of soups.
Ingredients
Scale
- 2 Tbsp non fat dried powdered milk
- 2 Tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp beef bouillon (Shirley J or Better Than Bouillon are good brands)
- 1/8 tsp black pepper
- 1/2 tsp basil
- 1/2 tsp dried parsley
- 1 tsp dried onion
- 1 cup water
- 8 oz sliced mushrooms
- 1 lb beef chuck roast, cut into cubes (or you can buy stew meat)
- 1/2 cup sour cream, room temperature
- 1 Tbsp flour (if you need it to be gluten free, use a gluten free flour)
- Salt and pepper and garlic powder, to taste
- Sliced green onion, for garnish
Instructions
- In a large plastic zipper bag combine the powdered milk, cornstarch, garlic powder, salt, onion powder, beef bouillon, pepper, basil, parsley and onion. Shake to mix. Add in the cubed meat and seal the bag. Shake until all pieces of meat are thoroughly coated. Pour contents of bag into the bottom of the slow cooker.
- Top with dried onion and mushrooms. Pour water over the top.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until meat is very tender.
- Remove lid and stir a bit. Stir together the sour cream and flour in a small bowl (this will prevent curdling). Stir the sour cream mixture into the slow cooker. Salt and pepper and garlic powder it to taste. Let cook with lid off on HIGH for about 10 minutes. Serve over rice, noodles or mashed potatoes and garnish with green onion.
Notes
Ideal slow cooker size: 3 quart
- Method: Slow Cooker
Barbara Mcmickings says
can’t wait to make it looks delicious
Karen says
Thanks Barbara! Hope you like it 🙂
Scott A. Lakin says
VERY GLAD that you have a link to direct to the receipt rather than have to scroll. THANK YOU
Cheryl says
I am wondering how you mixed the 1 tsp of Better Than Beef Bouillon suggested in the recipe? It is not a powder and is gel like and did not shake well or mix with the dry ingredients in the plastic bag to coat the beef cubes.
Karen says
I’m sorry that this isn’t more clear. You could actually add it in when you add the water. Then it won’t have the issues you mentioned. Thanks!
Tatem says
Hi, can you use beef tenderloin for the meat?
Thank you!
Karen says
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. I wouldn’t use it in the slow cooker. It’s probably not the best cooking method for that cut of meat.
Tara says
Never mind! I just needed to scroll to the next recipe! I made it and yum! Just as good as the slow cooker variety!
Tara says
This is my all time fave stroganoff recipe. I’ve made it many times including for company and I’ve tried so many others. This takes the cake. Please tell me it can convert to instant pot? I just got mine last week. I see you have a recipe for that on your site but a totally different recipe. I want this recipe! If it does convert, how? I’m such a newbie!
Thank you!
Karen says
I will look at the recipe and try it in the instant pot soon!
Michelle L. Butler says
Were you able to make an insta-pot version of this recipe? I see the one that has cream of “soups”, but wasn’t sure if you had a version of this one out there?
thanks!
Karen says
I need to think through it for the IP because you can’t use thickeners from the beginning.
marie says
Also for gluten free the beef bouillon would have to be one without gluten. Most people would not know that. But bouillon cubes or even beef broth has gluten. Same for chicken or vegetable varities. If you are cooking for a person who is very allergic please make sure to do this.
Karen says
thanks for this comment. Good to know!
JM8098 says
Could you use plain greek yogurt instead of sour cream?? Thanks:)
[email protected] says
yes!
Ashley Furgione says
Do we have an estimate calorie count per serving?
[email protected] says
No I'm sorry. I like to use this tool sometimes. Maybe you'd like to try it out? http://caloriecount.about.com/cc/recipe_analysis.php
[email protected] says
Hmmm, I'm not sure Heather! Maybe you could add in milk at the end?
Heather says
Karen, If I don't want to use powdered milk, can I substitute with something else? If so, what? Or can it be omitted?
sn says
This was absolutely scrumptious!!! Had it tonight for dinner. Next time I'll add more mushrooms all for me, myself, and I 🙂 Thank you for the recipe!
[email protected] says
I love mushrooms too!
Anonymous says
Looks like a good recipe. Can't wait to try it!
Nicole Beardwood says
Bookmarked fro between Christmas and New Years, can't wait!