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December 19, 2013

Recipe for Slow Cooker Beef Stroganoff (Gluten Free and No Cream of Soups involved)

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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.
#Crockpot #GlutenFree Beef Stroganoff Recipe. Flavorful, easy, creamy, comforting...a perfect winter evening meal.

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.
Recipe for Slow Cooker Beef Stroganoff (Gluten Free and No Cream of Soups involved) #crockpot #glutenfree
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Slow Cooker Beef Stroganoff


★★★★★

5 from 2 reviews

  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours on low
  • Total Time: 18 minute
  • Yield: 4 servings 1x
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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

  1. 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.
  2. Top with dried onion and mushrooms.  Pour water over the top.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until meat is very tender.
  4. 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

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24 Comments Filed Under: 6 or More Hours, All Recipes, Beef, Gluten Free, Slow Cooker Tagged With: comfort foods, 5 stars, All Posts, 2-4 hours

Recommendations

Comments

  1. Barbara Mcmickings says

    September 17, 2022 at 5:45 pm

    can’t wait to make it looks delicious

    Reply
    • Karen says

      September 21, 2022 at 4:53 pm

      Thanks Barbara! Hope you like it 🙂

      Reply
  2. Scott A. Lakin says

    February 22, 2019 at 10:28 am

    VERY GLAD that you have a link to direct to the receipt rather than have to scroll. THANK YOU

    Reply
  3. Cheryl says

    August 20, 2018 at 2:31 pm

    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.

    Reply
    • Karen says

      August 20, 2018 at 2:51 pm

      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!

      Reply
  4. Tatem says

    March 7, 2018 at 9:16 am

    Hi, can you use beef tenderloin for the meat?
    Thank you!

    Reply
    • Karen says

      March 7, 2018 at 11:20 am

      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.

      Reply
  5. Tara says

    September 22, 2017 at 12:58 am

    Never mind! I just needed to scroll to the next recipe! I made it and yum! Just as good as the slow cooker variety!

    ★★★★★

    Reply
  6. Tara says

    September 21, 2017 at 3:04 pm

    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!

    ★★★★★

    Reply
    • Karen says

      September 23, 2017 at 12:52 pm

      I will look at the recipe and try it in the instant pot soon!

      Reply
      • Michelle L. Butler says

        March 26, 2019 at 11:02 am

        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!

        Reply
        • Karen says

          March 27, 2019 at 8:47 am

          I need to think through it for the IP because you can’t use thickeners from the beginning.

          Reply
  7. marie says

    September 6, 2017 at 12:46 pm

    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.

    Reply
    • Karen says

      September 9, 2017 at 8:23 pm

      thanks for this comment. Good to know!

      Reply
  8. JM8098 says

    March 7, 2016 at 5:42 pm

    Could you use plain greek yogurt instead of sour cream?? Thanks:)

    Reply
    • [email protected] says

      March 8, 2016 at 3:59 am

      yes!

      Reply
  9. Ashley Furgione says

    January 20, 2016 at 1:00 am

    Do we have an estimate calorie count per serving?

    Reply
    • [email protected] says

      January 29, 2016 at 4:39 am

      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

      Reply
  10. [email protected] says

    October 16, 2014 at 11:43 pm

    Hmmm, I'm not sure Heather! Maybe you could add in milk at the end?

    Reply
  11. Heather says

    October 16, 2014 at 2:50 pm

    Karen, If I don't want to use powdered milk, can I substitute with something else? If so, what? Or can it be omitted?

    Reply
  12. sn says

    October 3, 2014 at 10:55 pm

    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!

    Reply
    • [email protected] says

      October 7, 2014 at 3:19 am

      I love mushrooms too!

      Reply
  13. Anonymous says

    December 20, 2013 at 12:30 pm

    Looks like a good recipe. Can't wait to try it!

    Reply
  14. Nicole Beardwood says

    December 19, 2013 at 6:58 pm

    Bookmarked fro between Christmas and New Years, can't wait!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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