Prep Time
15 Mins
Cook Time
6 Hours
4 Servings

This classic beef stroganoff recipe is a wonderful way to prepare budget-friendly beef stew meat. 

How to Make It

Step 1

Sprinkle 3/4 tsp. salt, pepper and 1 tsp. paprika all over beef. Warm oil in a large skillet over medium-high heat. Cook beef, stirring occasionally, until browned on all sides, about 8 minutes. Transfer meat to a slow cooker.

Step 2

Add mushrooms, shallots and remaining 1 tsp. paprika to skillet; season with salt and cook for 3 minutes, stirring often. Combine beef broth and sour cream, pour into pan with mushrooms and shallots, and cook for 2 minutes, scraping up any browned bits from bottom of pan. Pour mixture over beef in slow cooker, cover and cook on low until beef is tender, 6 hours. If desired, sprinkle with chopped fresh dill or parsley before serving.

Ratings & Reviews

tawni001's Review

October 13, 2010
So easy and very good. I served it over egg noodles. May want to add a bit more salt before cooking and I, too, added a bit of flour to thicken. Will definitely make over and over.

earrational's Review

October 18, 2011
I didn't bother browning anything. Just threw it, including frozen meat, in the crock-pot. It was delicious. I pureed a portion for my toddler and he loved it too.

domesticated4rn's Review

November 04, 2013
Horrible. Tasted like bad hospital food.

sgreentag's Review

April 02, 2012

5638552056's Review

October 05, 2010
The meat was so tender it fell apart. I did add a little bit of flour to it to thicken it up, but overall, it was fantastic!!! I have a picky son when it comes to food and he loved it! I will definately make it again.

Christina21's Review

March 06, 2012
Didn't use all the juice when I added it to the noodles. Came out great! The whole family loved it..and we have picky eaters!

mysparky's Review

December 12, 2011
Have tried other beef stroganoff recipes and just was not too happy with them. This recipe is a great basis, but I made a few changes based upon previous comments from reviewers: 1) dredged meat in flour (along w/ called for salt, pepper, paprika) prior to browning 2) only had reduced-fat sour cream on hand and it started to separate a bit while in the pan so I added about 1 tablespoon of cream cheese (that helped) 3) checked meat at 5 hrs and it was essentially done (very tender). Added about 1 Tablespoon flour, cranked heat up to "high" and cooked for another 25 mins - sauce was thickened nicely 4) added fresh dill as recipe recommends

gretcheepoo's Review

February 12, 2011
This was great! I accidentally put all of the paprika on the meat & it gave it a wonderful bite. My meat fell apart, but I was okay with that because it was so incredibly tender. Served it over wheat egg noodles & enjoyed every bite.

Sdutch's Review

April 27, 2014
Yummy! This was really good. I made a couple changes to the recipe though. I also floured the meat before browning. I then added 1 tablespoon of cooking sherry, 1 tablespoon of chopped garlic and 1/2 can of mushroom soup (we don't like the texture of mushrooms but like the flavor) to the broth mixture. Because my husband isn't a fan of noodles or rice, I scooped his portion over mashed potatoes (mine over egg noodles) I then served it with a side of chilled cranberry sauce and sautéed spinach and he loved it! Will definitely make it again.

Foodie25's Review

August 10, 2011
I dredged the beef in flour prior to browning it and cooked it on high for 5 a bit of a late start. Used a combination of shitake and white mushrooms (we love 'shrooms). Didn't need to add any additional flour to thicken up, but it did need a touch of salt at the end. Served with whole grain egg noodles...delicious! Loved is my new favorite stroganoff recipe.