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This was a good recipe... although be warned, I cooked it for about 8 1/2 - 9 hours, and the beef basically disintegrated into little itty bitty shreds (cooked TOO long). I used double the mushrooms because DH and I both LOVE them, and only quartered them instead of slicing... put in more pepper than called for, some minced garlic along with some garlic powder, and a good splash of soy sauce in with the beef broth... served over egg noodles and was very tasty... I will reduce the cooking time next time, but all in all this is def. a keeper recipe! Thanks :)

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GetU4ThatCoconut June 25, 2010

It's a keeper! I, like Sweet Madeline, was looking for a recipe that did not contain "cream of something" soups. I did take advice from others that said the spices could be kicked up a notch. Here is what I did: 1 tsp sea salt, 1/2 tsp pepper, 1 tsp dry mustard, 1 Tbsp Worcestershire sauce, 1/2 lb fresh mushrooms, and 2 minced garlic cloves. AWESOME! I think next time I will drop the sour cream back to 1 cup. Also, instead of adding another 1/4 cup of flour at the end, I stirred 1 Tbsp corn starch into the sour cream and added that to the dish. I was a little hesitant on the white wine versus red but it was perfect. We served this over brown rice with a green salad on the side. Thanks so much for posting! My DH loved it!

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Sky Hostess December 22, 2011

This turned out great!! 1 - we used beef stew meat so we didn't have to cube it and it was perfect. 2 - This recipe 1/2'ed wonderfully! 3 - If you're in a hurry you can cook on high 4-5 hrs and it still turns out great :) We'll be cooking this at least once every 2 weeks night, thanks for posting it!!

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Chef JenniB April 19, 2010

I had some leftover Coq a Vin from a meal shared with my in-laws at a local fondue restaurant. We all thought it should be used to make Beef Stroganoff. So, I substituted 12 1/2oz of the coq a vin for the beef broth and wine. To the dry ingredients, I added 2 packets of Goya Sazon. I didn't have two medium onions, but I did have a large Spanish onion, so I also substituted that. It went over very, very well. We ate and ate until we hated ourselves. Thanks for the recipe!

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Cayenne Forever December 16, 2009

very easy and yummy. Everone enjoyed this dish. Thanks.

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seesko October 02, 2009

We like this recipe because of how easy it was to make. We thought it could use a little more zip so we added more pepper and some soy sauce.

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I Can Cook June 19, 2009

Awesome recipe! My husband isn't a huge fan of crock pot meals - but this one tasted less homestyle and more gourmet quality. Served over rice - we added some garlic and will add more pepper next time. This one is a keeper. Thanks again!

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Shaunessy May 20, 2009

Very good flavor and easy to make.

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Cul_de_sac_Barbie March 10, 2009

This was the only Crock Pot version of Beef Stroganoff that I could find online that was made from scratch. I didn't want to start with a canned soup, and I am glad I didn't! This was a great recipe, and it didn't require much work. After cutting the onions, I thought there would be too much, but it was perfect. I made minor adjustments: I used double the amount of fresh mushrooms, and think that it could have used even more. I left out the beef broth, and used bouillon cubes instead. It definitely needs more seasoning. I would use at least 1-2 teaspoon pepper, and more salt to taste. Next time, I would add fresh parsley if it is available. Served over hot noodles, it was great.

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Sweet Madeline February 23, 2009

Fantastic! Everyone loved this! I added a little extra mushrooms, but otherwise made no changes. The gravy was thick and creamy.... perfect over hot cooked noodles. I'll make this again. Thanx for posting.

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*Parsley* February 06, 2009
Crock Pot Beef Stroganoff II