Slow Cooked Beef Stroganoff

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“A rich, comforting, old family favorite”
9hrs 15mins

Ingredients Nutrition


  1. In a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well.
  2. Add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker.
  3. Add in the stew meat.
  4. Pour the beef broth and sherry over meat/vegetables.
  5. Cover and cook on LOW for 7-8 hours.
  6. Discard bay leaf.
  7. Increase to heat to HIGH; in a small bowl, whisk the sour cream, flour, and water until smooth.
  8. Stir one cup of hot liquid into the sour cream mixture.
  9. Return all to slow cooker; stir well.
  10. Cover and cook on HIGH for 30 minutes or until thick and bubbly; adjust seasoning to taste.
  11. Serve meat, vegetables and sauce over hot cooked noodles.
  12. Sprinkle fresh chopped parsley over the top.

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