Slow-Cooker Beef Stroganoff - Kraft Recipes Top
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Slow-Cooker Beef Stroganoff

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Total Time

8 servings

Prepare this classic Slow-Cooker Beef Stroganoff for your next family meal. Simply prep the pasta while the beef, garlic, onions and mushrooms simmer away.

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Make It

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  • Place meat, mushrooms, onions and garlic in Slow Cooker.Instapot Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
  • Mix flour, sour cream and mustard until blended. Add to ingredients in slow cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
  • Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

Special Equipment Needed

Serving Suggestion

Meal preparation is made easy with this satisfying dish. Serve with hot steamed vegetables for a well-balanced meal.

For More Robust Flavor

Brown the meat in 2 to 3 Tbsp. hot oil in large skillet on medium-high heat before adding to the slow cooker.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 500
Total fat 18g
Saturated fat 8g
Cholesterol 150mg
Sodium 190mg
Carbohydrate 46g
Dietary fiber 3g
Sugars 3g
Protein 39g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made a few adjustments but my family LOVED this recipe. I made a few adjustments but my family LOVED this recipe. I used a London Broil, cut into strips and browned in a skillet with the onion. Then I put it in the slow cooker with the broth, garlic and paprika. After about 6 hours on low, the meat was so tender that I turned it to warm to hold it until an hour before supper. Instead of the flour, I used a can of ***** of Mushroom soup to thicken it and give it more flavor. I didn't use the mustard this time. Before serving, I stirred the cooked noodles into the slow cooker so that everything was coated. It was a great hit with my family.
Date published: 2015-10-28
Rated 3 out of 5 by from This recipe was good, but I think it would have been better if I had the right type of mushrooms. This recipe was good, but I think it would have been better if I had the right type of mushrooms. I could only find baby bellas and I thought they made the dish a little strong. I have read other comments and a few people say they add the cream cheese to it. The recipe I have on my computer doesn't list cream cheese as an ingredient. If anyone can tell me the amount I would like to know. I will make this again as the family liked it. It also needed salt and pepper. I used the entire cup of broth and after adding the sour cream mixture the broth was just the right consistency. <<< Response from Kraft Kitchens Expert, Wendy ~ At one time this recipe did have cream cheese in it, but it has been revised and replaced with sour cream. >>>
Date published: 2007-02-27
Rated 5 out of 5 by from Best Stroganoff I've Ever Made Deviated from the recipe by browning the beef first and adding some additional onion and garlic. Absolutely delicious, my husband wanted thirds! Used extra wide egg noodles. This recipe is going into rotation on the greatest hits lineup for the slow cooker. Had a green salad and steamed some baby carrots for side dishes. I think the addition of Dijon mustard to the sour cream added a nice subtle flavor. I would recommend this as a great weekday supper or even for a special occasion meal.
Date published: 2016-10-11
Rated 5 out of 5 by from I've made this recipe now a handful of times, for different groups of people. I've made this recipe now a handful of times, for different groups of people. Everyone raves about it and I have even had requests for it!! First time I tried the Chive & Onion cream cheese and the next time I tried the Herb & Garlic cream cheese, this I highly recommend. It added an extra flavour pop. The tip a user gave back in December about adding the noodles in at the last 20 minutes of cooking was a genius, I woldn't do it any other way, makes cooking even easier!!!
Date published: 2005-02-06
Rated 4 out of 5 by from This was very good. This was very good. The meat was melt-in-your-mouth tender, not like when you make it on the stove and meat is a little tough. I used a little bit more meat, fresh mushrooms instead of canned, 1 full can of beef broth, 2 cans of Campbell's Mushroom Garlic soup, 1/2 container of light sour cream (along with the recommended cream cheese)and a dash of white cooking wine for some added flavor. However, at the end, I skimmed off about 1 1/2 cups of the sauce because it seemed to be a little too watery-so next time I'll maybe used 1/2 can of broth. Fantastic over No Yolks noodles. Will definitely make again!
Date published: 2005-02-24
Rated 5 out of 5 by from The only meat I had was hamburger. The only meat I had was hamburger. I used it and 2 cans of mushrooms as I didn't have fresh ones. I followed the recipe exactly except for those two items mentioned above. Neither one of my adult sons care for this type food. They absolutely loved it! Nothing was left. It is excellent!! I will be using this recipe often.
Date published: 2003-11-13
Rated 5 out of 5 by from I sauted the onions, mushrooms and garlic until brown before adding to crock pot. I sauted the onions, mushrooms and garlic until brown before adding to crock pot. Then I browned the meat in the same frying pan. Because the sauce was thin I added a can of cream of mushroom soup and whisked until smooth. It was excellent and my grandchildren loved it! I will definitely make this again. So easy and delicious, thanks for a great recipe.
Date published: 2012-11-18
Rated 3 out of 5 by from Good and easy. Good and easy. Like it was mentioned in other reviews, there is a lot of liquid in this and it's not the traditional thicker sauce. If i make this again, I'm going to mix the flour in with the beef broth at the beginning and see if that makes a difference. I also added more mushrooms and a variety of spices.
Date published: 2014-08-15
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