Creamy Beef Stroganoff Over Rice

"This recipe is wonderfully easy! You can make it the night before, store in the refrigerator, and cook it all the next day while you are at work, coming home to a hot meal!"
photo by Redsie photo by Redsie
photo by Redsie
photo by pharmd14 photo by pharmd14
photo by Redsie photo by Redsie
Ready In:
8hrs 20mins




  • Brown ground beef in large skillet; add onions, garlic and mushrooms.
  • Saute until onion is golden brown.
  • Put in Crock Pot with all remaining ingredients except sour cream and flour.
  • Stir thoroughly.
  • Cover and cook on low 6-8 hours (or on High 3 hours).
  • Stir in sour cream and flour 1 hour before serving.
  • Serve over hot buttered noodles or rice.

Questions & Replies

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  1. Great meal to fix when you can't be there to tend the pot. Instead of cooking in crockpot, I put in covered casserole dish and baked at 350° for about an hour (while I was running kiddies to soccer practice). Came home, cooked the noodles and we ate!
  2. wonderful, simply wonderful!
  3. Very good and easy to make.
  4. This is a really good recipe! I love do ahead recipes. Christine you are right it is wonderful. I served it with crusty bread and a green salad and it was enjoyed by all
  5. Great tasting, easy to make and not expensive - good, quick family meal.


  1. This is what my mom used to make when I was a little girl! I was so grateful to find it again. She (and I) used beef tips cut into small pieces, and the crockpot makes it so tender! To cook a little faster, try cooking on HIGH for 2 hours, LOW for 2 hours, add the sour cream, and then cook on LOW for an additional 1 hour. I have found that cooking on HIGH for 3 hours doesn't make the meat as tender, but cooking this way only takes 5 hours and is great to plug in in the morning to have ready by lunch! Yum!!! (Also -- you can use ketchup instead of tomato paste.)
  2. I used fresh mushrooms instead of canned, as I had some extras on hand and we like them better than the canned anyway. I used low sodium beef broth in place of the bouillon, and omitted the tomato paste. It was a great dinner that we all enjoyed over whole wheat noodles. We will make again many times, especially in the winter when we're looking for something comforting and hot to warm our innards! Thanks Christine!
  3. This is very good. I used organic chicken stock instead of the beef bouillon to avoid MSG, and I used tapioca starch instead of the flour, and fresh sliced mushrooms instead of canned. Very yummy, exactly the beef stroganoff recipe I was looking for! A keeper. Served over medium egg noodles.
  4. I made this using only one onion and subbed a can of French Onion soup in place of the beef bouillon. I also chose to leave out the salt and the tomato paste. For the mushrooms, I used a can of portobellos, diced up small so the kids wouldn't see them! I was very happy with how well this turned out, especially considering the ease of making it. Served it over egg noodles, but DH and I both agree that it would be great over mashed potatoes as well. Will definitely make it again.
  5. Hmmm It was pretty good. I'm not used to tomato in stroganoff... but it was alright. I used turkey instead of beef, but everything else remained the same.



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