Slow Cooked Beef Stroganoff

Slow Cooked Beef Stroganoff made with no canned soups!
I can't live without my crock pot.

It's as important to me in the kitchen as a fork or spoon or knife.  A necessity, if you will.

Up until recently I had two.  The first was a standard 6 quart black one made by Crock Pot.  After years of weekly use, the handle broke off the top. It was still usable, though.  And use it I did.

Then, one day I was pouring my corn on the cob (water and all) into it to keep the corn warm during a cookout and the ceramic insert cracked.  I was devestated, to say the least.

Luckily, I had another one.  It was old (used to be my mom's), but the ceramic didn't come out to wash it.  I was all ready to use it to make this Beef Stroganoff when I discovered it wasn't working.  I think I must have gotten the cord a little too wet one to many times while washing it and it died.  It was a sad, sad day.

The silver lining in the death of both of my crock pots was that I (naturally) had to buy a new one.  I headed straight to the store minutes after the second one broke so I could continue making this recipe!  It's silver and shiny and beautiful!  I hope to share many recipes with it over the years.  Do you have a crock pot?  If not, you're missing out on one of the key items that'll make your busy life more manageable...and delicious!

  • 1½ lbs beef, trimmed and cut into ½ inch cubes (chuck steak or sirloin steak work well.  You can also look for pre-cut stew meat.)
  • 8 oz white mushrooms, cleaned with stems trimmed, then quartered
  • 2 onions, finely chopped
  • 2 tbsp tomato paste
  • 1 cup beef broth (I always use low sodium broth)
  • ½ cup white wine (don't use anything you wouldn't drink!)
  • ¼ cup soy sauce, split (I always buy low sodium on this one, too)
  • 1 cup sour cream
  • 2 tbsp cornstarch
  • ¼ tsp black pepper
  • egg noodles
  • chopped parsley (optional)

  1. Combine the beef, mushrooms, onions tomato paste, broth, wine an 3 tbsp of the soy sauce in your slow cooker.  Cover and cook on high for 4 hours or on low for 6 hours.
  2. In a small bowl, whisk together the sour cream, remaining 1 tbsp of soy sauce, cornstarch and black pepper.  Whisk that into the meat mixture and continue to cook an additonal 30-45 minutes, or until the sauce has thickened.  
  3. Serve over cooked egg noodles and garnish with chopped parsley if you're feeling fancy!

  • Source:  Adapted from a recipe found in Cooking Light magazine.


  1. This looks so yummy. I will probably try it sans mushrooms. Do you think that this will do anything to change he recipe, or make it less thick?- Kari Craig

    1. I've made it without the mushrooms and it's still very tasty.

  2. Should the crock pot be covered or uncovered after adding the sour cream mixture? Low or high setting?