Beef Stroganoff in the Crock Pot

As you can tell, I really like using my crock pot. Today was no different. About a week ago, my husband and I were talking about different foods we ate growing up. When I mentioned beef stroganoff, he told me he had never had it. Of course, I went on a quest to find a crock pot recipe. I found quite a few, but they all used “cream of” soups. I’ve been trying to make meals from fresh, minimally packaged ingredients. I combined several recipes together to make it – and it turned out great! My son gobbled it up and my husband is very happy that we’re having leftovers tomorrow.


  • 1 tbsp olive oil
  • 2-4 tbsp flour, any kind (all-purpose, oat, garbanzo, etc)
  • 1½ pounds beef, cut into chunks (stew beef works perfect)
  • 1½ cups sliced and/or diced onions
  • 3 cloves garlic
  • 8-10 oz sliced mushrooms
  • ½ tsp salt
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon style mustard
  • About 1 tbsp fresh parsley, chopped
  • 1½ cups beef broth
  • ¼ cup flour
  • ½ cup beef broth
  • 1½ cup sour cream
  • Package of egg noodles prepared according to package directions


Turn crock pot on high. Coat beef in 2-4 tbsp flour (will depend on how small you cut your pieces – more or less surface area). I used garbanzo flour to add a little bit extra fiber, but all-purpose will work perfectly, too. I put the meat and flour into a plastic container with a lid and shook it. Put olive oil in pan on medium-high heat. Wait just a moment, then put the beef in the pan.

Cook meat until it is nicely browned. While meat is cooking, put onions, garlic, salt, mushrooms, mustard, Worcestershire sauce and parsley in the crock pot before you put the beef. Whenever you’re cooking a fatty meat (even lean beef is fatty), you’ll want at least a small layer of veggies on the bottom to prevent the meat from sticking and/or burning on the bottom.

If you feel inclined to, deglaze your frying pan with a bit of beef broth and pour into crock pot.

Pour (the remainder of the ) 1½ cups of beef broth over the meat and put the cover on.

If you have less than 8 hours before you eat and you’ll be around, cook on high for a couple of hours. Otherwise, cook on low for 7½-8 hours.

About an hour before dinner, mix the ¼ cup flour and ½ cup beef broth together. For best results, put the flour in the bowl first and then add just a little bit of the broth until it forms a paste. Then add the rest of the broth. This will avoid clumping. Add flour broth and sour cream to crock pot. Mix everything until the sour cream has melted.

Cover and cook on low for about 30 minutes. Now is a perfect time to make your egg noodles. Turn off the crock pot at 30 minutes or if you see the stroganoff starting to bubble. Its best not to let it boil as boiling breaks down milk products. Let it sit for about 10 minutes so the sauce thickens up a bit.

Put noodles on plate and top with the yummy beef stroganoff.


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5 comments on “Beef Stroganoff in the Crock Pot
  1. This looks great! My wife got me a crock pot for Christmas and I’m LOVING it… best Christmas toy ever… I think it’s been on non-stop… lol

    Thanks for this recipe! I’ll try it next weekend…

    All the best!!

  2. Wendy says:

    Did you ever try the recipe? How did it turn out? Hope you enjoyed it as much as our family did.
    – Wendy

  3. Natalie says:

    Hit the store today and bought all the ingredients for this recipe. Plan to throw it in the crockpot before headingg to a friend’s b-day party. Very excited to try it!

  4. Natalie says:

    btw, where do you buy oatmeal and garbanzo flours?

  5. Wendy says:

    I usually buy them at Whole Foods. They’re really not that expensive (obviously a little more than regular white flour) but you know me, I’m always on a budget!

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