Beef Stroganoff
I grew up on the beef stroganoff that many others did: ground beef and a can of cream of mushroom soup with sour cream over egg noodles. It doesn’t sound terribly appetizing but it’s not bad for what it is! (Read: a quick dinner!)
When I’ve made it for my own family I’ve substituted the cream of mushroom soup with cream of mushroom soup with roasted garlic, chopped onions, maybe some sliced fresh mushrooms and a little extra sour cream. Over time even that got boring so I stopped making it.
I recently found a new spin on that childhood classic, and I’m never looking back! Though I’m not a huge fan of using condensed soups in many recipes, there are a few where they work well, and this is one of them. And to make things even better, it’s made in the crockpot. Mike took the leftovers for lunch today and he said it actually tasted better and stayed creamy.
The original recipe can be found here, but the version I used with my own tweaks is below:
Crockpot Beef Stroganoff
1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste4 ounces cream cheese, room temperature
1/2 cup sour creamIn the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)
If the sauce is not thick enough for you, add some cornstarch and water.
Makes 6 generous servings.
Do you cook the cube steak first?
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Heather
July 1st, 2012 at 11:14 am
Hi Julie! I don’t, but you could if you wanted to give it a little color, though it comes out really tender either way.
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Do you think chicken broth will work instead of beef broth?
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Heather
July 1st, 2012 at 2:01 pm
Hi SS! Yes, I think chicken broth would work well. I usually try to keep the broths matching the meat (beef broth with beef dishes, etc), but if all you’ve got is chicken I don’t think it’ll be a problem
Let me know how it works for you!
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jo
February 13th, 2013 at 6:45 am
Hello! chic.broth is the only one I use when I make my stroganaff, and people love it!along with red wine and cream cheese as well with sour cream
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Making this tonight!! I seared off the steak a little and added a bit of red wine…. So excited to see how it turns out!
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Heather
July 1st, 2012 at 4:21 pm
Hi Claire! Red wine sounds like it would be a great addition — let me know how it turns out!
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Anne
August 21st, 2012 at 1:19 pm
I added some sherry and it was PHENOMINAL!!!!
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Sheila
January 25th, 2013 at 4:52 pm
The recipe I use calls for sherry and it is delicious!
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I just made this for our supper…very yummy…great recipe, kids love it!! Thank you.
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This looks amazing! When I was little the family down the street made this and I have such fond memories of eating it…I can’t wait to make it! Thank you for the recipe!
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Can you use any other cut of beef? I have beef round cubes in my fridge.
Thanks!
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Heather
July 3rd, 2012 at 10:54 am
Hi Deb! Yes, I think that would work well!
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So do you Cook the meat first or just put in in thR crock pot raw?
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Heather
July 5th, 2012 at 4:48 pm
Hi Melissa — just put it in raw.
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Melissa
July 5th, 2012 at 4:49 pm
Thank you!
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did you add 2 cans of milk for the soup??
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Heather
July 6th, 2012 at 12:31 pm
Hi Alicia — no, just the soup!
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I made this last night and it was amazing! Thanks for the recipe Heather.
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I am in the process of making it for dinner and when we went to the store i couldnt find any golden mushroom soup, my husband couldnt find it either so we used the cream of mushroom i hope it still comes out good!
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I made this tonight and it was wonderful. I also added about one tablespoon of dijon mustard. My husband has told me for the last 18 years that he had a recipe from an old Betty Crocker cookbook for Beef Stroganoff. He said he hasn’t had any recipe that has come close. Well, tonight he raved about this dish. He said it tasted better than the Betty Crocker recipe. Thanks for posting this.
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I made this today and it was very good. Put everything in the pot as directed, went to the lake for a few hours, came home and finished it up. Served over egg noodles. It was a hit with our family including our 10 and 7-year-olds who can be quite particular.
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I made this tonight but it wasn’t thick at all
I don’t know where I went wrong. Husband still likes it though!
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This truly is the best beef stroganoff recipe I have tried! My kids and I loved it. The only thing different I will do next time is I won’t use cubed beef Me and the kids picked out the meat. Next time I would use beef stew meat. I followed the recipe exact and it was perfect. I did however add some cornstarch at the end just bc I prefer a thicker sauce. Thank you for sharing this recipe!! This will most definitely b made often!
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Heather
July 17th, 2012 at 5:44 pm
I prefer using the stew beef too, and cut it into 1/4″ or so chunks. I also use cornstarch — my husband isn’t a fan of runny sauces, and it works well!
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@Kristin. Add cornstarch!
turned out awesome
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Becca
November 5th, 2012 at 8:56 pm
How much cornstarch should I add ?! Ty!
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Heather
November 6th, 2012 at 9:51 am
Hi Becca — I use about 2 tablespoons of corn starch with 2 tablespoons of water, shake or stir it until it’s completely dissolved, and pour it into the crockpot while stirring the stroganoff, otherwise it will clump up.
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I made this for dinner tonight, excpet did the CC and SC an hour before it was done and it was really liquidy so I decided to add 1/2 cup of hot water (I know making it even thinner) but then threw a whole bag of No Yolk noodles in and let it cook for 30 minutes. We have Four boys and they all loved it. The older ones asked for seconds AND thirds!!!! They asked me to make it again sometime soon. We did not add mushrooms though.
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Heather
September 5th, 2012 at 2:51 pm
Thanks for mentioning this. My husband is allergic to mushrooms so I was planning on leaving them out when I make this. I hope it was still delicious without them?
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Heather
September 5th, 2012 at 2:56 pm
Hi Heather! It’s still great without the fresh mushrooms, but the cans of condensed Golden Mushroom Soup will still have them :-/
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Virginia
September 5th, 2012 at 2:59 pm
Oh yeah, like I said they LOVED it. I am not a big fan of mushrooms. The boys moved back home with their mom, and my husband has been asking for it. It was even awesome the next day reheated. Such an awesome comfort food.
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I think It is okay. I think one can of the golden mushroom and one can of cream of mushroom. It was not bad but I was not a fan and would not make it again!!!
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Amazing recipe! My family loved it and it was SO EASY!
Thanks for the great meal
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I have everything ready to put this in the crockpot for tomorrow. Can I set it for 8 hours on low and then leave it on warm for an hour or so while I’m at work or will this overcook everything?
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Bethany
July 24th, 2012 at 11:37 pm
And how much cornstarch do you add and when?
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Heather
July 25th, 2012 at 9:27 am
I usually mix about two tablespoons of cornstarch with two tablespoons of cold water (I put it in a little cup with a lid and shake it up well), then stir it into the crockpot a little at a time. Two tablespoons of cornstarch and water is usually enough, but for some reason sometimes I need to do another one tablespoon of each if it’s still not up to the thickness we like.
I do this about 20-30 minutes before serving, so it has time to heat through and thicken.
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Heather
July 25th, 2012 at 9:28 am
Hi Bethany! That should be fine — that’s what I usually have to do, too
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I could only find cream of mushroom
Soup… Will this be okay??
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Heather
July 26th, 2012 at 12:28 pm
It will, but it won’t be quite the same!
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Alicia
July 26th, 2012 at 12:40 pm
Ok good!! I was researching the differnece too seems like it’s not much except consistency and cream! Golden mushroom looks like it has bigger chunks of mushrooms… Which would not be as appealing to some in my family! Cannot wait to eat this! Thank you!!
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Does anyone have a substitution for the condensed soup? My daughter is very allergic to MSG (monosodium glutamate) and it is in all condensed soups I have found. Any help would be appreciated.
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Kim
August 30th, 2012 at 11:11 am
google soup or sauce mix….it’s a pdf file.
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Virginia
September 5th, 2012 at 3:02 pm
There are lots of cream soups that you can make. But I would almost say that to me it was a mushroom french onion style soup…so if you know how to make french onion, cook mushrooms and thicken maybe. But I agree to try googling it.
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Mauriea
January 23rd, 2013 at 4:04 am
Laura, I’m not sure how long ago you asked this question I’m just now seeing this recipe and reading through the comments so I apologize if I’m too late or repeating what someone already told you or you already found out. If you go on Pinterest, which is where I found this recipe tonight, and search for “cream of” you will find several recipes to make your own dry “cream of” mix. You can then store it as you would a spice or corn starch and pull it out when your recipe calls for cream of something. It’s so much healthier and way less expensive than buying the soups in the stores. Hope this helps!!!
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I just made this for my family, oh my god they loved it. Thank you so much for sharing, this will be enjoyed often. The cube steak was so tender I couldn’t believe it. Thanks again.
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I am patiently waiting for mine to thicken! I added red wine to the meat and seasoning before I put the beef broth, mushrooms and mushroom soup in. So far the flavor is amazing!
Laura,
My mom makes home made cream of mushroom soup, if you have the time this is an option. She freezes it before she adds the cream and pulls it out as she needs it. Another idea if you haven’t done it yet is to check out Trader Joe’s or something similar (health food store) as they tend to stay away from MSG.
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Really great recipe! Much better with the Golden Mushroom soup than the Cream of Mushroom that I had used previously. Next time I think I’ll add a bunch more fresh mushrooms but other than that a home run! Thanks so much for sharing!
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this sounds delicious, however, I am allergic to mushrooms, has anyone tried any other soups?
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Virginia
September 5th, 2012 at 3:04 pm
I think to me it was like a French onion/Creamy mushroom. So maybe if you like onion you could try French onion soup thickened with a little heavy cream.
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I made this last night! It was fabulous! I did vary slightly, as I forgot it was a crockpot recipe (duh), so I slightly browned the meat with everything except the cream of mushroom and then put it in the crockpot with the cream of mushroom for an hour or two before I served it. My store only carried cream of mushroom…it worked fine for our family.
My husband came home several hours later (after it had been in the crockpot for 6 hours) and had seconds! This is from the man who made a face when I told him I was making it earlier in the week. It was very impressed.
Also, for those that worry about the canned cream of soup…you can go to pinterest and search homemade cream of soups…many great recipes!
Thanks!
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I am looking to make something simple for a friend who just had a baby…is it possible to put the noodles in with the meat mixture and have it all cook together like crock pot lasagna?
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Heather
August 11th, 2012 at 6:57 pm
Hi Hattie! You could put the noodles in for probably the last hour or so, otherwise they’ll get way too mushy if you put them in for the whole cooking time.
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Vickie
September 2nd, 2012 at 7:11 pm
I am preparing this tonight and what I have done, the last hour of cooking, is add one extra can of beef broth and the bag of egg noodles, turned the crockpot to the high setting and it seems to be turning out great, going to be having dinner around 8:00, will let you know how mine turned out.
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Virginia
September 5th, 2012 at 3:06 pm
I did the cream cheese/sour cream at the one hour left and the noodles at 30 minutes. But you could do it all at the same time. But I think no more then 30 minutes and definatly add some extra liquid.
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Hello.
Wanted to say a BIG thank-you for such a gorgeously yummy recipe.
This is truly stellar. I was very skeptical at first, thinking it lacked a bit, but once I added the sour cream and cheese it turned out absolutely PERFECT!!!!
THANK YOU!!!!!!!
feeding my 5 kids now <3
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Try this with vension it is truely wonderful!
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This is in the crock pot now and smells delicious! Thank you for the wonderful post- terrific site you’ve got!
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Heather,
How do you get the cream cheese and sour cream to completely mix in? Mine has little white specks all through it?
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Heather
August 21st, 2012 at 6:08 pm
Hi Mindy! About half an hour to an hour before serving, I put the sour cream and cream cheese into the crockpot and let them warm through (cut the cream cheese into chunks first). Right before serving I’ll get a whisk and kind of beat everything together. The sour cream blends in well but I usually get little specks of the cream cheese regardless.
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Virginia
September 5th, 2012 at 3:10 pm
I was scared that it would break the meat as it was so tender, do you have that problem Heather. I put the cream cheese and sour cream in a bowl and ladled some of the hot liquid into it and wisked it together and it was thick. So I added another ladle and then added back to the big pot. I don’t remember having any specks.
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Heather
September 5th, 2012 at 3:13 pm
The meat holds together pretty well (especially if I’m using stew beef), but I like the idea of putting it in a separate bowl first!
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what about using ground beef instead?
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well i saw this recipe and all the favorable reviews..gonna have to try it..i will post my rating.
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Can someone tell me how many servings this will make please? Thanks!!
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Heather
August 27th, 2012 at 10:41 am
Hi Sandra! I get six very large portions from it.
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Sandra
August 27th, 2012 at 1:04 pm
Thank you! Can’t wait to try it!
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Just put this is the crockpot for dinner tonight. I lightly floured my 2 lbs. of stew beef and browned lightly in olive oil. Using Crimini mushrooms instead of button, thought about using a can of french onion soup instead of the onion and beef broth, may try that next time. thanks for sharing this recipe, I love cooking!!
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mel
September 5th, 2012 at 9:13 pm
How’d it come out with the french onion soup?
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I mad this last night and we all loved it! Have already shared this post with a few friends. Thanks for sharing it!
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Made this for dinner and both my 5 and 13 year old kids loved it! I used 1lb. of cube steak and 1lb. of beef stew meat.
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Made it today, excellent!
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I planned on making this tomorrow with stew beef but I have lean ground beef that was to be cooked today but didn’t happen. Don’t want the ground beef to go to waste.. I know it won’t quite be the same but could I cook the ground beef first then transfer as above to crockpot?
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Heather
September 10th, 2012 at 9:24 am
Hi Amanda! IF it were me I would definitely give that a shot! Yeah, brown it on the stove first before adding it to everything else.
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amanda
September 10th, 2012 at 12:55 pm
Thanks Heather… trying it now … just put everything in crock pot (after browning beef and onions) … will see in 6 hours!
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My husband isnt big on cream cheese….if I leave this out will it alter the taste/texture too much? Does anyone have a suggestion as a substitute?
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Heather
September 12th, 2012 at 9:23 am
Hi Jessica! I think you’d be okay leaving out the cream cheese. I would still add the sour cream and to help thicken it I’d dissolve 2 Tb of cornstarch in 2 Tb of cold water. Whisk that into the stroganoff and let it cook for another half hour or so in the crockpot.
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Jessica
September 12th, 2012 at 10:21 am
Great!!! Thank you so much! I cant wait to try this tonight!
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I made this tonight for dinner. I had forgotten about the cornstarch when I was at the store shopping so the sauce was really runny. But the taste was really good!!! I will definitely be making this again. Thanks for posting this recipe.
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I’m going to try it! I think I’ll toss in some baby spinich at the end so it wilts a bit and gets greens in!
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I cooked this on high for 3 hours and my cubed steak was surprisingly tough. I followed the recipe, what could I have done wrong?
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Teresa
October 5th, 2012 at 12:06 pm
I cooked mine w cube steak on high for 3 hours also. Came out tough. Maybe low is the way to go.
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Heather
October 5th, 2012 at 12:09 pm
Hi Teresa! I think you’re right. I haven’t had to try it on high yet so I can’t say for sure, but it’s always come out tender and perfect on low.
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It turned out tough for me too (cooked on high for 4.5 hours). Hubby hated it, I thought it was ok, and the dogs LOVED it LOL.
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Hi! I can’t wait to make this. It’s on my menu for next week. I was wondering, though, what do you usually serve with this? I have a terrible time thinking of things to go with main dishes sometimes! lol THank you for posting this recipe!
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Heather
September 30th, 2012 at 12:36 pm
Hi Paula! I like to serve it with a crusty bread slathered with butter.
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Hi, I just made this and let me say, it’s as good as everyone says! I halved the recipe because it’s just me and my hubby. Also, I used ground beef because it’s what I had on hand and I didn’t want to wait! It was delicious with the ground beef but next time I will try stew beef! Thanks!!
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Michelle
May 7th, 2013 at 2:20 am
I’m glad the ground beef worked well. I’ve wondered about that.
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I LOOOVED this recipe and so did my huband and neighbors. I think next time I’m going to make turkey meatballs instead of the skirt steak, but man it was amazing. Totally the real deal and only 10 points plus for those of you on WW (1 Cup).
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Hi!
I made this with beef stew meat and just left out the mushrooms. The taste was wonderful and my family gobbled it up.
It’s in the crock pot right now, as my family has begged for it again, but this time I’m doing ground beef and leaving out the cream cheese. Can’t wait to see how it turns out!
I noticed a lot of people talking about the sauce being too thin. I personally don’t care for cornstarch b/c of the taste and the look it gives to sauces. I do a simple roux of butter and flour, whisk away until the flour smell is gone and it smells almost nutty, and add that in. No flour taste, just perfectly thickened sauce with all the yummy flavors from the recipe.
This recipe is now in our regular rotation and one of the top 5 favorites for sure. Thank you so much for posting it. Love it!
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I made this tonight, it was delicious !!!! I also added a few dashes of hot sauce
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Can you taste the flavor of the sour cream? I’m not a big fan of sourcream, could I double up on the cream cheese instead?
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I am very interested in trying this recipe as most everyone seems to like it. I am not a fan of sour cream (I know 1/2 cup isn’t much) but was wondering if I could substitute Greek Yogurt for the sour cream?
Thanks for the WWPoints Plus value Andrea!
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[...] easy dinner that uses few ingredients and can be whipped up fast, try this Beef Stroganoff from the Heather Bytes blog. It’s decadent and delicious just like comfort food should be and can be made even better [...]
This is on my menu this week but do I use cube steak and beef stew or just whichever we prefer? And if you use only one meat is it 2-4lbs?
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Heather
October 22nd, 2012 at 2:25 pm
Hi Danielle — I’ve used both cube steak and stew beef (not together) and they both work well, but I prefer cube steak — it tends to be quite a bit more tender.
You really only need to use 1-2 pounds of meat, if you’ve got a package that has more than that I’d divide it and freeze half for another meal
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How many does this serve? Trying to decide if I need to double the recipe or not.
Thanks!
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Heather
October 23rd, 2012 at 9:12 pm
Hi Brittany – it makes six generous servings.
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Looks fantastic!! I’ve made stroganoff before, but you have tweeked it to something that looks so good!! I hope I can find the mushroom soup overseas.
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I made this earlier this week. It is SOO good. I didn’t put onions or mushrooms in it. I’m a picky eater so it’s nice to find something I actually like. I’ve been enjoying my leftovers. I found your recipe on Pinterest.
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I made this earlier this week & we LOVED IT!! I didn’t have Beef broth so used chicken. I also used Beef Stew meat because I couldn’t find Cube Steak. I used a Amish wide egg noodle I found at the Hy-Vee store. Golden Mushroom soup is very very good in this. I use it in my roast in the crockpot & flavor is so good. Thank You for a Great Recipe! We will be making this alot!
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Made this yesterday for dinner. I did add cornstarch to thicken the sauce. My husband loved it! YUMMO!!!
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Heather, what soup did you choose to use? I don’t like mushrooms at all, so I was wondering what soup I could use as a replacement for the cream of mushroom.
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Heather
October 31st, 2012 at 7:55 pm
Hi Sue! I use the Cream of Golden Mushroom soup, but I’m not sure what I would use instead, the flavor is pretty unique. It does have chunks of mushroom in it, if you pushed the soup through a sieve to get them out would that work? Or is it the taste of mushrooms in general that you don’t like?
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Oh gosh, it’s everything about mushrooms that I detest! The smell, taste, texture…ugh!! Wondering about cream of onion soup…I have that…or maybe cream of celery???
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How many servings is this recipe?
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Heather
November 1st, 2012 at 5:02 pm
Hi DeEtta, it makes six generous servings.
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[...] been having fun trying some new recipes lately. Last night I made some DE-LI-CIOUS (crockpot!) Beef Stroganoff. If you need a trusty recipe you should make it. I’ve also been making Ann’s [...]
I made this dish not too long ago and it was good, but my husband and I agreed on one thing; it’s too soupy! I am currently remaking this dish and omitting the beef broth! I also added sliced mushrooms to the mix! We both adore cream cheese, however it is out of place in this dish! So we are using all sour cream and no cream cheese! It smells amazing cooking right now! We can’t wait to dig in!! Thanks for sharing this great recipe!!
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Heather
November 4th, 2012 at 4:40 pm
Hi Sam! I’ve found that the beef broth helps to keep things from getting *too* dry as it cooks for six hours. I also find the end result to be a little too soupy — however, about half an hour before we eat (and after I’ve added the cream cheese and sour cream), I combine about 2 tablespoons of corn starch with 2 tablespoons of water, and stir that into the crockpot. Add more if it’s still too soupy.
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Awesome! Only thing I did different was to thicken the sauce with cornstarch. Thanks for the recipe!
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Can you freeze the cooked soup/beef mixture and then just thaw and serve over cooked noodles?
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Heather
November 12th, 2012 at 10:29 am
Hi Tammy — I think you’d be okay freezing it.
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[...] been added to the “keep” pile of my thousands of recipes. You can find the recipe at http://www.heathersbytes.com/beef-stroganoff/ Share this:TwitterFacebookLike this:LikeBe the first to like [...]
I have made this twice and my husband keeps asking for more. Thanks for posting this on Pinterest!!
BTW – I thicken with Corn Starch as suggested in the comments.
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Making this for dinner tonight… but instead of Beef.. ill be using Venison.. hope its yummy!
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Heather – I accidentally added the cream cheese and the sour cream right from the beginning. Is this going to ruin the dish? I’m off of work helping out my wife who is the primary Chef around here and I made this amateur mistake.
On the other hand, I know we make a crock pot dish called “creamy italian chicken” that calls for the sour cream/cream cheese to be added at onset and that always turns out great.
Let me know….
Thanks
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Heather
November 16th, 2012 at 1:29 pm
Hi Andrew! You’ll probably be okay — I’ve actually put it in several hours before it was done cooking because I had to be somewhere else and dinner was already going to be late, and it turned out fine. If you’re able to, I’d give it a quick stir every two hours or so to make sure it’s looking okay.
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Andrew
November 16th, 2012 at 1:39 pm
Definitely will stir it throughout the day. Thanks for the speed response and great dish!
Andrew
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I use beefy mushroom soup. Like the flavor!
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How much egg noodles do you make?
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Heather
November 19th, 2012 at 1:18 pm
Abby – I use a one-pound bag of wide egg noodles.
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I omit onions and add a package of beefy onion soup mix. I’ve never used beef broth or cream cheese although the rest of my recipe is identical. I am looking forward to trying it with the new additions! Your picture looks so delish!
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I don’t often comment but felt compelled with this recipe. In a word – FABULOUS!! The only thing I did differently was I added 20 oz. of fresh quartered mushrooms. My one year old daughter ate all that was given to her and fussed for more, the husband ate three large helpings. I used a little more than two pounds of cube steak and therrle is plenty for lunches tomorrow for all of us and to take to day care to put a couple of servings in the freezer for my daughter’s lunch. This is a keeper!! Thanks for the recipe!!
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Okay, I’m so upset with myself! I forgot this was a. Slow cooker recipe and it is 5:00and I just put it in the crock pot. I told my husband we would be having a late dinner tonight but I know it won’t be done early enough if I do it on low. So I set it for high and I hope it isn’t too tough. I’m using stew meat. Hopefully it turns out okay. This was his birthday dinner lol… :/
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Heather
November 29th, 2012 at 5:36 pm
Oh no! I’ve totally done that, too :-/
You can actually do this on the stove top! If it were me, I’d dump everything into a pot big enough and do a low simmer for 20-30 minutes, until the meat is cooked through (stirring occasionally). Put the cream cheese, sour cream and corn starch/water (if desired) in and let it heat through another ten minutes or so.
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Waiting for husband to walk in the door so we can eat. It smells delicious. I added the cornstarch to thicken it up and added 8 ounces cream cheese and no sour cream. It looks fabulous! Thanks for sharing this recipe.
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You can buy Pacific brand of cream of mushroom and its organic with no MSG
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First time making it. Sounds awesome. Not to fond of cream cheese tho. Do you think i could cook the noodles in the crockpot or should i cook them on the stove first?
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Oh my this was so good I wish I had made more so we could have had left overs, the best and easy also added lots of fresh mushroom.
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So delicious and incredibly easy to make. Added the cooked egg noodles to the crockpot and let it blend. Can’t wait for leftovers tomorrow!
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Made this today for our dinner and it was great. Only additions/tweaks were that I added a 1/2 tsp of sharp paprika and 3/4 tsp of sweet paprika. Delicious.
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i do something similar tweaked from a recipe i found in a magazine. for my family of 5 i use 2 lbs of stew meat, 2 cans of cream of mushroom, 2 cans of cream of celery and 1 packet of onion soup mix. throw everything into the crockpot, stir and cook on high for 4 to 5 hours or low about 8 hours. boil a pack of egg noodles, drain and stir into crockpot. also stir in about a half cup of sour cream. done! tastes great!
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If I cook it on high how long will it take?
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Heather
January 20th, 2013 at 2:03 pm
Hi Brea — on high it should only take 3-4 hours, but some commenters have said that it makes the meat a bit tough. I’ve only ever used low and the meat turns out perfectly.
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I have made something similar before, my sauce wasn’t the same, I’m anxious to try your sauce. For my meat however I used the leftover meat from our potroast a couple nights before and since I cook mine in either Lipton Onion Soup Mix or Good Season Italian Dressing Dry Mix Marinade the meat already had a good flavor to it, plus it was precooked and you can throw it together in about 30 minutes. I’ve also used leftover prime rib before as well. Just a couple more ideas for meat choices. Thanks!!!!
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Made this last week,its really good!Thanks for the great pin!
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[...] [Recipe & Image from Heather’s Bytes] [...]
This recipe sounds great. I realize you say that there are no substitutes for the Golden Mushroom soup, but in my Stroganoff recipe and in my Salisbury Steak recipe I always make my own Golden Mushroom soup — Cream of Mushroom soup mixed with tomato sauce. It works out wonderfully, tastes the same, and is a great fix for those times you don’t have that Golden Mushroom soup on hand!
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This recipe is AMAZING!! I would like more from you please
I took leftovers to work and all 3 of my co workers required the recipe! Great job.
The only subs I did was instead of 2 cans if golden mushroom, I did 1 and 1 cream if chicken (fiancé isn’t a bag fan of shrooms) I also left them out.
I did less cream cheese which was a good idea as I could taste the cream cheese quite a bit which was okay though!
I used the stew meat as well. Simply amazing.
The key is adding the noodles in the end for the full 1/2 hour!
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Made this for dinner tonight. My dad is Gluten-Free so I made it with 2 boxes of Pacific Natural Foods Organic Cream of Mushroom soup. Other than that I followed your recipe to the T. It was actually better this way than it was the way you have it written. Thank you!!
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Made this tonight… AWESOME!! Read the comments before and used chicken broth instead of beef. Other than that followed the recipe exactly. My first time making Beef Stroganoff from scratch. Definitely won’t be the last.
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I made this today and was dissapointed. I’m willing to try it again. It just had a very generic preservative-like taste to it.
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Hey! This recipe sounds great and I’m planning on making it tonight! Do you think you can substitute ground beef for the cube steak? That’s all I’ve got in the fridge, but I can send hubby out if I need to
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Heather
February 8th, 2013 at 12:46 pm
Hi Valerie! I haven’t tried it with ground beef but I don’t see why it wouldn’t work! If you give it a shot, let me know how it goes!
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Valerie
February 8th, 2013 at 1:05 pm
Thanks! Im putting it all in the crockpot right now! Im going to cook it off a little bit to avoid any excess fat, I’m using 90% lean
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Valerie
February 9th, 2013 at 12:40 pm
Hey Heather!!
I did tweak it slightly. I added 1/4 cup of red wine and left out the sour cream, we found the cream cheese was nice and creamy as it was. Also, instead of adding a little cornstarch I threw the uncooked egg noodles in the crockpot an hour before we planned on eating and they thickened the sauce perfectly! Thanks again for an amazing recipe, we’re looking forward to our leftovers!
Recipe turned out amazing!! The ground need worked great
Valerie
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Heather
February 9th, 2013 at 12:45 pm
Fantastic! Thank you for letting me know — it sounds delicious and I may need to try it out!
My husband loves beef stroganoff. But he is on a low fat diet. How would you rate this on a healthy meal scale?
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Valerie
February 11th, 2013 at 10:51 am
I omitted the sour cream and added red wine, and use ground beef. My calorie count came to 419 per serving, with 6 servings total. Super yummy and decadent, but not something I would eat every day if you’re on a low cal diet
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Hi There,
Saw this recipe and decided to use it…with pork! I’m slow cooking in the oven, at 250 degrees because the crock pot is being occupied with another recipe. I’m not sure if I will be adding the sour cream or cream cheese (depends on if it’s in my fridge) and I will be serving with either rice or regular pasta. I’m determined to stop running to the store every time I see a recipe I like that call for ingredients that aren’t currently in my kitchen. So, we’ll see what happens!! Oh, and I don’t have mushrooms either, but I have red and green peppers, which I think go well with pork chops. I guess you’re reading thinking that this isn’t your recipe at all…lol.
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This was a great recipe. However, I used ground beef (this is good too) and I forgot to put in the sour cream and cream cheese (had three little one’s distracting me) but, it came out delicious. Since I forgot to add those two ingrediants it gives me the chance to make it again. It’s also added to my favorites. Thank you we all enjoyed!!
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Hi Heather, I’m not sure if this question has been asked yet (I can’t scroll through all the replies at this moment:)) but I have a question on the cooking time. I’m making this recipe today and it says cook 5-6 hrs on LOW, but my crock*pot settings are… Low 8 & 10 hrs and High 4 & 6 hrs. Which would you recommend?
Thanks so much!
Michelle
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Heather
March 5th, 2013 at 8:36 pm
Hi Michelle! It’ll work on either; I have a similar crockpot and do the 8-hour/slow setting. A few people have mentioned that doing it on high makes the meat a little tough.
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Oh, gosh this was sooooo good! Until…why, oh, why did we not specify No Yolk noodles! Everything was great until I added real egg noodles and my poor crock pot turned into a dumpling mush! No, I didn’t cook them too long and realized today that every other egg noodle I have had, had to have been YOLK FREE! So, yummy. The kids loved it, but will have to make again to get real satisfaction.
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Made this recipe this week. My family loved, loved loved it and soooo easy! Thanks for another crockpot recipe.
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How many ounces of pasta did you cook to go with it?
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Heather
March 29th, 2013 at 12:12 pm
Hi Ashley! I use a one-pound bag of egg noodles.
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Ashley
March 29th, 2013 at 12:37 pm
1 pound wasn’t too much? I bought a one pound bag but I didn’t know of it would be too much.
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Heather
March 29th, 2013 at 1:07 pm
One pound gives us six generous servings, so there’s enough for the five of us plus leftovers for my husband to take for lunch.
Holy goodness…this is a super YUMMY recipe. I’ve been skeptical of trying pintrest recipes because I’ve made some majors bombs from pinterest (sorry to say), but this recipe renewed my faith in trying them. So good! When my husband says he likes it first without me having to ask…it’s a winner! Thanks so much for sharing
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I commented awhile back and just wanted to say this is on our menu rotation now!! Hubby, the princess and I all love it and honestly, it tastes even better the next day
Thanks again!!
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This looks tasty, and I love stroganoff! Do you sear the beef before putting it in the crockpot, or put it in raw?? I will definitely give this a try! thanks!
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Heather
April 16th, 2013 at 12:01 pm
Hi Cathy! I don’t sear first, just add it all into the crockpot as-is
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Hi! I know the fam will enjoy a thicker sauce, but I don’t have any cornstarch. Will flour work?? I’m making it right now, so any quick suggestions would be appreciated!! : ))
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Heather
April 16th, 2013 at 12:00 pm
Hi Katy! I haven’t tried it without cornstarch, but I did a little Googling and you could try a Beurre Manie: mix together equal parts of softened butter and flour, and then stir that mixture into the sauce with the crockpot on high.
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katy
April 16th, 2013 at 12:43 pm
If it’s not thick enough, I’ll give that a try, THANKS!! Can’t wait to try it : ))
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Will cooking it longer on low hurt anything? I am gone 8.5 hours during the day and do not have a Crock Pot that will start at a certain time. I would have to set it when I leave and would not be able to turn it off until I get home after work.
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Heather
May 15th, 2013 at 9:07 am
Hi Hillary! I haven’t had a problem leaving mine for that long. Just give it a good stir when you get home, and add the sour cream and cream cheese.
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