We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!

a plate of slow cooker beef stroganoff

I grew up eating my Grandma Dorothy’s classic beef stroganoff, so this homey dish has a special place in my heart. She often made it for my sisters and me when we went over to visit her after church, so cooking and eating this dish reminds me of her in a special way.

If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles. It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

How Do I Make Beef Stroganoff?

This is an easy beef stroganoff recipe, especially since the slow cooker does the cooking. Here’s everything you need to know to make creamy, tender traditional beef stroganoff, crockpot-style!

What is the Best Cut of Meat for Beef Stroganoff?

There are a few ways to make Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

My grandma always used sliced beef in her stroganoff, so that’s what you’ll find here, but if you prefer to make slow cooker ground beef stroganoff, I have a few suggestions for you in the recipe notes.

If you are looking for a stove top stroganoff recipe (or are just in a hurry and don’t have time to wait on the slow cooker), you can check out this 30-minute Chicken Stroganoff. The same recipe also works well with ground beef. Or, check out my recipe for Instant Pot Beef Stroganoff. It’s adapted from this slow cooker version but is ready in a fraction of the time.

What is Stroganoff Sauce Made Of?

In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with sour cream. No mushrooms, no onions.

In the versions of beef stroganoff you’ll find most often in the United States (and on my Grandma’s table), the beef stroganoff sauce also includes onion powder and mushrooms. Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

Another branch on the beef stroganoff family tree is beef stroganoff with cream of mushroom soup. Do not go here. Beef stroganoff from scratch is easy to make; no need to rely on processed ingredients.

What Herbs are Used in Beef Stroganoff?

Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

  • Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
  • Parsley is another tasty choice.
  • Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce.

How to Make a Healthy Beef Stroganoff Recipe

For this Slow Cooker Beef Stroganoff recipe, I stuck to my grandma’s recipe as inspiration, with a few departures to make it a healthier beef stroganoff.

  • I opted for a lean cut of beef: sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts.

When the slow cooker stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy. (For another fall-apart tender beef recipe, see this amazing Crock Pot Beef Stew!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream. 
crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream
  • Finally, while I kept the classic egg noodle shape, I used whole wheat egg noodles instead of regular, as they offer more fiber and protein. 

You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic. I’m also biased, as those are the noodles my grandma used in her beef stroganoff, and grandma knows best.

healthy beef stroganoff on a dinner plate with a fork next to it

Speaking of grandma knowing best, here’s the most important tip about beef stroganoff she shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting and Healthy Slow Cooker Recipes Like Crock Pot Beef Stroganoff

Tools to Make Slow Cooker Beef Stroganoff

 

a plate of slow cooker beef stroganoff

Slow Cooker Beef Stroganoff

4.76 from 53 votes
The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 30 mins

Servings: 6 servings (8 cups)

Ingredients
  

  • 1 ½ pounds boneless sirloin steak cut into thin (½-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 16 ounces cremini baby bella mushrooms, sliced
  • 1 ½ cups low-sodium beef broth divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup cornstarch
  • 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme optional for serving

Instructions
 

  • Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  • Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  • Stir the cornstarch together with the remaining ½ cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

Notes

  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can’t fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining ½ cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.
 

Nutrition

Serving: 1(of 6)Calories: 369kcalCarbohydrates: 39gProtein: 37gFat: 7gSaturated Fat: 2gCholesterol: 103mgPotassium: 1054mgFiber: 2gSugar: 4gVitamin A: 33IUVitamin C: 1mgCalcium: 107mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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188 Comments

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  1. This sounds and looks delicious! It brings back memories of my mother making this for company (usually 12 guests) and how labor intensive this dish is. Too bad she didn’t have  a large crock pot to help her out. Her efforts were totally worth it; I can still remember how great her beef stroganoff was. I never thought of putting it in a crockpot – brilliant! I’m looking forward to making this, now that you’ve made the whole process easier! Thanks for another great recipe, Erin!

    1. Laurie, stroganoff brings back so many memories for me too. Thank you for sharing yours, and I hope you love the recipe!

  2. This recipe sounds great. I’m dairy-free and wondering if dairy-free yogurt might work instead of the Greek. Thanks.

    1. Hi Dian! I’ve never tried but as long as it melts nicely when combined with hot ingredients, I think that would be a fine swap! Be sure it has some fat in it to help keep it from curdling.

  3. Want to know a fun fact? If you’re not paying attention and add 1 tablespoon of dill weed instead of 1 teaspoonful, it’ll taste like pickle stroganoff…lol needless to say, I’ll need to give this a second try. I was so disappointed! The meat was so tender and it looked absolutely delicious, just tasted way too pickly :)

    1. Oh no, Chelsea…that’s definitely a lot of extra dill! I hope you really love it next time you give it a try.

  4. Beef stroganoff is one of my favorite meals. I usually make mine with sour cream, but I love the greek yogurt idea. I’ll have to give that a shot next time :-)5 stars

  5. This turned out perfect! I accidentally bought nonfat yoghurt, but luckily I had sour cream on hand subbed that. (Thank you for the disclaimer about the curdling!) I don’t care for condensed soups, so this was perfect. Thanks for the easy, flavorful and delicious recipe!5 stars

  6. Thank you once again for delivering the perfect recipe! This satisfied my comfort food craving but was also EASY to make for a crowd of visitors in advance. I was all stressed about having family staying with us for a couple of days, and this made feeding them a cinch. I literally could not believe how easy and delicious it was. Definitely a keeper!5 stars

    1. YAY!!! Laurel, I am so glad this hit the spot for all of you and am honored you made it to share with guests. Thanks for trying it and for taking time to leave this wonderful review! It turly means a lot.

    1. Hi Barbara, the noodles can be swapped for gluten-free ones! Just keep in mind that they may take less time to cook than what’s listed for the whole wheat noodles.

  7. I know I’ve rated this before, but it’s so yummy it deserves a second review. Thanks again for this delicious recipe. It needs no modifications whatsoever. Excellent recipe!5 stars

  8. We love your recipes. They are healthy, simple to make and tasty. Good formula. About this recipe, I wonder why I had so much sauce left. Should the recipe reads 1 cup of bouillon instead of 1 1/2 cups. What do you think? Many thanks.4 stars

    1. Hi Nicole, the recipe is correct as written. If you find it too saucy, you could experiment with reducing it, but this is the way I’ve tested it and it’s worked well for other readers, so I can’t say 100% that it would come out the same with that change. Thank you so much for the kind words about my recipes!

  9. I was looking for a “different” strognaoff recipe, as I always make my own recipe. There are all about the same, except this one had dill weed in it. So…..I am making it right now…..still wondering about the dill in stroganoff, but I am willing to give it a go. If I hate it, I’ll let you know about it. LOL

  10. What would you think about making this with chicken instead of beef? How would that change the cooking time for the meat? I’m fine with beef broth and the rest of the recipe, I just can’t digest the meat very well anymore. I totally miss having stroganoff, was thinking this might be a good substitute.

  11. So nice to have yummy crock pot recipes – having 6 month old twins doesn’t leave one with much spare time!
    I used sour cream (I always have some on hand) and venison instead of beef. The meat turned out very tender and tasty! The only thing with this recipe is that I thought maybe the dill was a little much. I’d probably use 1/2 tsp. next time. Other than that, my hubby liked it. And anything he likes is a keeper. ;-)5 stars

    1. Nicole, I am SO happy this was a hit with your whole family. And half the amount of dill is fine! I’m glad you’ll be able to adjust it to be just right for you. Thanks for sharing this review!

  12. Hi there, does the nutritional info include the pasta or is this the meat alone?

    Also if I brown the meat before placing in slow cooker, when should I add the powdered herbs – (am thinking on top of meat once placed in the slow cooker)?

    Love the healthy spin on this recipe, can’t wait to make this w/end. Thank you :)

    1. Hi Skye! It includes both the pasta and the meat. And your plan for the herbs sounds great. I hope you enjoy the recipe!

      1. Awesome, thanks so much! What would the nutritional info be for the meat alone please?

        I will leave an official review once made this delicious looking dish – how exciting for my belly! Cheers :)

        1. Skye, I’m afraid I can’t provide individual modified nutritional recipe requests, but you can calc the recipe anyway you like at myfitnesspal.com. It’s totally free!

  13. Such a good winter warmer!! I doubled this to make enough lunches for my partner and me.

    How would it go freezing this with out the noodles?5 stars

    1. Jade, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!

  14. I’ve used this recipe multiple times. Stroganoff is my husbands favorite food and he says this is better every time we have it. The whole family loves it, from the husband to our one year old. It’s a staple in our house. The only change I’ve made is using beef stew meat, just bc it tends to be cheaper and it breaks down so nicely. Also, I’ve made substitutions as I run out of ingredients, such as using soy sauce in the place of Worcestershire and it’s still been great. 5 stars

    1. Kathryn, I am so so happy to hear that this has become a regular for you <3 Thanks for sharing your substitutions too. So helpful!

  15. I just made this today for my husband and I and it was sure tasty! We devoured everything on our plates and can’t wait to have leftovers tomorrow night! Thank you for this recipe!5 stars

    1. Angela, I am so so happy to hear it! Thanks for taking time to leave this wonderful review too! It means a lot.

  16. Just made this today. I have a Hamilton Beach slow cooker and used beef stew chunks from Sam’s Club. Cooked it on low for 5 hours (it was the perfect tenderness – I don’t like super stringy mushy meat). I ended up using Icelandic whole milk yogurt because I couldn’t find full fat Greek yogurt at the store. Served over medium width egg noodles. I followed directions and measurements exactly as written. I thought this was a little “dill-y” and would probably use half the amount next time to cut back on the sour bite. This is a very good dish that is super easy to make though. This will go on rotation when it starts to get really cold again. Thanks for sharing!4 stars

  17. This was excellent as is! Been looking for an easy slow cooker beef stroganoff recipe that tastes great and this is it! (Even tried and America’s Test Kitchen recipe that wasn’t as good as this. Sorry ATK) Will make again and again.5 stars

    1. WOW Saulte! This is just the best praise I could ask for (I love ATK!). I can’t say enough how happy I am you enjoyed it. Thanks for taking time to leave this review too!

  18. I have made this so many times that I decided it was time to leave a comment!! Everyone in my house loves it…my kids usually have it over noodles and my husband and I like to have it over cauliflower rice. I always prep the night before and refrigerate until morning. Then I can just start the slow cooker when we leave and we have this amazing dinner waiting for us when we get home!  Thanks for the fantastic recipe!!5 stars

    1. Hi Jim, yes, I mention onions because they’re common in other recipes, but I used onion powder here. I’d love to know how yours turns out!

  19. Oh my God! I did use diced onions and I thought this was the best beef stroganoff ever! Thank you! I have in the past used my Mom’s recipe but as far as ease, this is the BOMB!!5 stars

  20. I made this with stew beef and no onion , used sour cream, and it was delicious. We serve over wide egg noodles. Superior to other recipes using wine and flouring and browning meat. It was even better the next day!5 stars

  21. Delicious and creamy! I made with mash and so reduced the beef stock by half a cup. Added a teaspoon of paprika and some porcini mushroom powder I had to hand. Amazing!5 stars

  22.  Hello, Erin. I would like to use filet strips but am concerned they might disintegrate during a long slow cook. Any advice? Thank you. John

    1. Hi John! I’ve only tested this recipe with sirloin, but if you’re concerned about the meat disintegrating you could check it for doneness earlier. If you decide to give it a try, I’d love to hear how it goes.

  23. Thank you, Erin. I gave the filet strips 3 hours on low but they were overcooked. Tasted great though, but like we do over this side, I piled in a spoon of paprika. Next time round I’ll use sirloin, as in your much-lauded recipe.

    1. Hi Rachel, I haven’t tested the recipe that way, but I think it could work. (The main thing is to not use nonfat.) I hope you enjoy!

  24. My yogurt curdled ?  used while milk/full fat too, I’m not sure what went wrong! I’ll try sour cream instead next time. And I agree with a lot of the comments about doing 1/2 tsp of dill. 4 stars

    1. Megan, I’m sorry to hear it curdled! The stroganoff was likely still too hot. I hope it comes out better next time!

  25. This tasted awesome. I guess I need to double the amount next time, my slowcooker can hold 6 liter, and this recipee did not fill it up to the halfway point, this made the meat a bit overcooked after 3 hours on high. Any reason why I can not switch the meat out with pork? beef is very expensive here.5 stars

    1. Hi Thomas, I have not tested the recipe with pork, but you could experiment if you’d like. I’m so glad you enjoyed the recipe!

  26. Hi, Erin! I made this for my husband last night as a belated Valentine’s dinner, and used sour cream because he didn’t know how to find Greek yogurt in the store. Hee hee.

    What a treat to make it this way instead of the old-fashioned, fat splattering of my go-to recipe! I could not get over how tender the meat was, and we devoured it! Though my husband went back for seconds, we still have a nice sized bowl to enjoy again this evening.

    Making a nice meal for my husband is one of my great pleasures. To see him love it is such a joy. Thank you so much for such a delicious dish! I look forward to all your recipes in my inbox, and save them in two places every time! The examples, substitutions, and information you give make me want to try them. Thank you for all your hard work that makes the rest of us look good! You’re a doll!5 stars

  27. I was looking for a recipe that didn’t use canned soup. So glad I tried this one. I used London Broil, everything else
    as called for, came out delish. This will be my go to recipe in the future. Thanks so much for sharing.5 stars

  28. I was on the hunt for the perfect beef stroganoff recipe for my book club on Sunday. I was attracted to this one because it seemed truly home-made.  OMGoodness, it was a HUGE HIT!! Rich fabulous flavor without the traditional cream soup. Followed to a tee, and turned out perfectly. I especially liked the switch up by using Greek yogurt instead of sour cream. Thank you for sharing this Erin! Love, love, love!5 stars

    1. Jennifer, I’m so happy to hear it was a hit! Thanks for giving it a try and taking the time to report back.

  29. If using ground beef, and cooking it as directed before adding to crockpot, do you still need to cook for 5-7 hours as step 2 suggests?

  30. Hi
    Hope to make this on the weekend for 14 people. How many does it serve? Thinking I will have to double it. And can I serve it on top of the egg noodles instead of mixing them together?
    Can’t wait to try it. 
    Thanks 

    1. Hi Christi! The recipe makes about 8 cups, so I’d suggest slightly more than doubling the recipe to feed 14, unless you have plenty of other food and think people will be taking small portions. (Note that with more in the slow cooker, it may take a little longer.) And yes, you can serve it on top of egg noodles—check out step 4 of the instructions for that option!

  31. Very yumm! The only change I made was sauteeing the mushrooms on the side in a frying pan once the cornstarch was in. Then I threw them in for the final 10 minutes with the greek yogurt to all mellow together. I found the first time I made it, the mushrooms released a little too much water during the cook time so it made it the sauce a little thinner.

    Added to my recipe book!5 stars

  32. Welp…I made this today. I gotta say I was a little nervous because the dill aroma was so pungent, but when my husband took his first bite and made a big MMMM, I was relieved. It’s a winner! I think next time I’ll try it with a different herb to see which we like better. I wonder if hubs will notice? 5 stars

  33. I made this with ground turkey and it was delicious! My husband ate all the leftovers which is a good gauge of how much he really liked it!5 stars

    1. I’m sorry you didn’t enjoy the flavors in this recipe, Bryce! I know how frustrating it can be to try a new recipe and not have it work out, so I truly wish you would’ve enjoyed it. You could leave out the dill if you choose to try the recipe again.

    2. Bryce, it was supposed to be dill WEED not dill seed. Perhaps that was why it was so over poweringly . I was hesitant to add the dill myself but found it very subtle and therefore feel you really must have used dill seed as stated in your comment. I encourage you to try it again as written. I thought it was a definite “keeper “. Good luck !

  34. Have you ever tried adding sliced onions to the crockpot? Wanting to make this tomorrow night. My husband hates mushrooms so I wanted to at least add something so it wouldn’t be so plain. Thanks! 

    1. Hi Christian! You could definitely add sliced onion to the crockpot for this dish. Carrots and broccoli could also be nice additions. I hope you both love the recipe!

  35. It looks good but I would like to eliminate as many carbs as possible, I.e, the noodles.  Any suggestions? 

    1. Hi Nancy! You could experiment by cooking this dish as directed without the noodles. Then, after the beef is cooked, you could spoon the mixture on top of zucchini noodles or cabbage. I hope this helps!

  36. Delicious! I had to omit the full since I realized too late I didn’t have any. Will be sure to have it for next time! Other than that, my husband, the stroganoff expert, declared it perfection!
    One note: I had to substitute flour for cornstarch for thickening. According to the conversion charts I read, I was supposed to triple the cornstarch amount for the flour. That would have meant about 3/4 cup flour…. WAY TOO MUCH! instead I added about 5 tablespoons flour to the broth and whisked until smooth then added to mixture. That substitution seemed about right. Would prefer the cornstarch though.
    Try it and enjoy!5 stars

  37. I’ve made this several times and it’s my favorite stroganoff recipe hands down. I substitute light sour cream if I don’t have greek yogurt on hand – either works well. Perfect for a cold winter night. I also like the versatility of cooking it stove top if I’m going to be home or slow cooker for those weeknight sports dinners.5 stars

  38. Great recipe with clear instructions – Prepared for dinner party with some real beef stroganoff fans – they all loved it.  Will definitely make again. Thank you5 stars

    1. Hi Meghann! I haven’t tested the recipe that way, but I think it could work. (The main thing is to not use nonfat.) I hope you enjoy!

  39. Slow cooker beef strogranoff grandma recipe comment .

    Why did not brow the sirloin beef before you put in crockpot?? Most recipe call for prebrown meat,

    Thanks
    Sharon

    1. Hi Sharon! I chose to keep this recipe simple by not browning the meat, but you’re certainly welcome to do so if you prefer.

  40. I made this for Christmas Eve dinner with some trepidation. I mean how can yogurt fool anyone that it’s lovely rich sour cream? I came to this recipe with memories of my mother’s luscious beef stroganoff; but I also came with the reality that we are in the midst of a kitchen remodel and my cooking consists of one pot wonders and that things like oils, butter and cream no longer agree with me. From the get go I had decided that this recipe could not be good, could not fool anyone that it was made without sour cream and definitely could not be as good as my mother’s. Gratefully wrong on all counts! It is superb! I haven’t been able to have a creamy sauce in over 2 years so this was a real gift to me and to think it was yogurt still blows my mind. The sirloin was perfect in texture but it was the gloriously seasoned sauce and noodles which stole my heart. This recipe should appear on every year’s list of favorite healthy AND delicious recipes!!!5 stars

  41. Made this dish last night and the flavor is amazing!! I did have some trouble with the length of time the meat was supposed to cook in the crock pot. I paid $13 for a 1.5 lb sirloin steak and it was so over cooked we had to throw it away. I set the crock pot on low for 5 hours as stated and it still had time to go when I checked the meat. It was falling apart but very grainy–quite overcooked. I sent my hubs to the store to get a pack of ground meat to sub in for the steak. Just browned the meat then followed the stove top directions. That is the method I will continue to use in the future as this will be in our regular rotation. I love the addition of the Greek yogurt and whole wheat noodles. The meal did not feel as heavy as Stroganoff can sometimes feel. Delicious!!4 stars

    1. Thank you for taking the time to share this kind review, Margaret! I’m sorry you had issues with the meat, but I’m happy to hear that you enjoyed this recipe!

  42. I am NOT great in the kitchen and am just learning how to cook. I hadn’t had beef stroganoff in years and was absolutely craving it, and found this recipe. So easy and SO. FREAKING. DELICIOUS. It’s just as good as my momma’s stroganoff. My husband and I could not get enough of it. The leftovers were just as good the next day, too!5 stars

  43. Wow this has an amazing flavor! I hate to be one of those people that leaves a review but alters the recipe somewhat but I didn’t have a choice based on what I had in my house. If anyone is in the same situation I was, I used half a cup of non-fat Greek yogurt and half a cup of regular sour cream because I didn’t have anything else and I didn’t want to use full fat sour cream. It seemed like mixing the non-fat Greek yogurt with the full fat sour cream balanced it out okay because mine did not curd and turned out delicious!! Phew! The next time I will be making it with the ingredients listed and I’m sure it will be just as amazing! Thank you for a fantastic recipe :)5 stars

  44. Hello, Erin. I would like to use filet strips but am concerned they might disintegrate during a long slow cook. Any advice?5 stars

    1. Hayato, I agree with you—filet is too lean a cut for this recipe. I recommend sirloin as the recipe calls for or chuck roast. I hope you enjoy it!

  45. Can’t wait to try this..however I always struggle with what to serve as sides and company dessert that is healthy also!

  46. Delicious! I browned the mushrooms on high heat and added them with the noodles at the end. SO GOOD and the whole family LOVED it!5 stars

  47. I feel like I would’ve liked this recipe a lot more if I lowered the amount of dill it called for. For me, it was just much too strong a taste and smell to really enjoy it. However, my husband asked that we add it to our collection of recipes so it was a winner for him! I love the simplicity of this recipe and the sirloin turned out delicious.3 stars

    1. Thank you for trying the recipe, Dani! You can adjust the dill to better fit your tastes next time, and I’m happy that you enjoyed the dish otherwise!

  48. This looks great! My fiancé doesn’t like mushrooms. If I made this without mushrooms would there be anything I would need to substitute the mushrooms with? Or will it still have a good flavor?

    1. Hi Liz! You could add sliced onion to the slow cooker. Carrots and broccoli might also be nice additions. I hope you enjoy the recipe if you try it!

    1. Hi Tania! While I’ve never tried this recipe with stew meat, other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  49. Hi Erin-

    Do you know if any non-dairy yogurts would work? They probably won’t taste as great as the regular yogurt. Was curious and wanted to ask. Thanks :)

    1. Hi Michelle! I’ve never tried one myself, but as long as it melts nicely when combined with hot ingredients, I think it would work fine. Be sure it has some fat in it to help keep it from curdling. I hope you enjoy the recipe!

  50. I’ve made this four times now and I swear it gets more yummy each time I make it:) I didn’t have mushrooms this time so I used onions instead, and I also didn’t have Dijon. Didnt make this dish any less amazing!! The dill just really enhances the beef flavor of this dish and brings it to life. I cant wait to share this recipe with more people. Hands down my favorite comfort meal. Thank you for sharing this recipe?5 stars

  51. This tasted amazing and my husband said don’t tell his mother but it’s the best stroganoff he’s ever had. Having said that, the timing on coming was WAY off for me. Less than a week prior, I slow cooked another beef dish per recipe and it was so overcooked I threw it out. So, being gun shy, I checked this after 3 1/2 hours and it was TOTALLY done. And could have gone even slightly less.  
    I used filet migmon  cut into strips so not sure if that had anything to do with it. 
    But amazing flavor!!!!!5 stars

  52. This was fantastic! So easy to make, and my house smells amazing. I used 2 lbs of beef instead of 1 1/2, and increased the dill, onion powder, garlic powder, and salt by 1/2 tsp. I tossed my egg noodles with some Irish butter and sea salt5 stars

  53. Made this in the crockpot and cooked it on low for 5 hours. Flavor was ok but the meat completely shredded and was no longer cubed so the consistency was off. We bought it from Whole Foods and maybe cut the cubes too small? This was both mine and my fiancé’s first time trying a stroganoff if you could believe it, and we both learned we just aren’t fans. Flavor was bland and boring to eat alone.  Wouldn’t make again 

    1. Hi Claudia, I’m sorry you didn’t enjoy the flavors in this recipe. I know how frustrating it can be to try a new recipe and not have it work out, so I truly wish you would’ve enjoyed it.

  54. Made this today, absolutely delicious! We loved it. Poured it over rice because that’s what we had but will definitely trying over noodles next time. Thanks for a great new staple to add to my recipe box.5 stars

  55. Hello, is it possible to make this with low fat greek yogurt? I saw you said non fat will curdle will the low fat do the same?

    1. Hi Anita! I haven’t tested the recipe that way, but I think it could work. (The main thing is to not use nonfat.) I hope you enjoy it!

  56. Excellent flavor, it’s our favorite beef stroganoff recipe. I did sub the Greek yogurt for 2 ounces of cream cheese and 3/4 cup of sour cream because we were out of Greek yogurt. It was fantastic, will continue using that substitution.5 stars

  57. I want to make this tomorrow but I work long hours and just wondering how it would come out being cooked for 10 hours? Or could I start it at 7:30am and turn it to warm around 1pm until 5:30pm? Thank you in advance.

    1. Hi Michelle! I’ve never tried letting it cook for that long, and I’m afraid it might overcook. If possible, I’d recommend following the cook times listed in the recipe to ensure it comes out perfectly!

  58. Erin,

    I am so thankful I found this recipe! I realized I was living a blasphemous chef life using cream of mushroom soup for my stroganoff but your recipe has caused me to change my ways! Dramatic, I know, but this recipe is so simple and delicious that it saddens me that I was making it any other way. You have earned my deepest respect and gratitude for posting this delightful recipe. Enjoy the rest of your day!5 stars

  59. I always WANT to eat stroganoff…but don’t do mushrooms. This recipe gave me that chance with the simple substitution of mushrooms/fungus for thin sliced zucchini and julienned sun dried tomatoes, added at half way point. This added a touch of sweet and color too. It was amazing! Will definitely make again.5 stars

  60. Good recipe but I do wish authors would give equivalents for the measures of ingredients eg on this recipe there are Pounds weight and cups used. In Europe it is usually grams and millilitres.
    Why not put in all equivalents in all recipes
    Regards Stuart Berry Harrogate UK 24/1 21

    1. I’m happy that you enjoyed it, Stuart! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!

    1. I’m sorry that this dish wasn’t to your tastes, Candice. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

    1. Hi Joanna! I think you could cut both your beef and mushrooms the night before, and store both in separate containers in the refrigerator until you’re ready to cook. I hope you enjoy it!

  61. Do you think you could portion out some of the Stroganoff portion and freeze for later use? We LOVE this recipe but it is a little much for two adults, hoping it would be safe to freeze! What is your opinion? LOVE this recipe, husband’s favorite!5 stars

    1. Hi Elizabeth, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!

    1. Hi Mj! While I’ve never tried this recipe with stew meat, other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  62. Hi – I want to make this today. As I read the blog, you mentioned you add mushroom and onion, but the recipe only calls for mushrooms?? Should I add any onion? If so, how?

    1. Hi Jessica! There is only onion powder in this recipe, but you could add diced onions if you’d like. I hope you enjoy the recipe!

  63. I used an insta pot (adjusted the times accordingly). Perhaps it was due to my cooking method, but I had much less liquid by the time I added the cornstarch slurry. In the future I would adjust the amount of cornstarch (use less) to avoid the slimy/gelatin consistency you get from adding too much into the sauce. Otherwise, really tasty!

  64. Super tasty, extra bonus that i was able to prep before work and cook and it was simply the last step when I got home. Also froze leftovers ?5 stars