Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff
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Slow Cooker Beef Stroganoff

30 MIN
4 H



  1. In a bowl, dust meat with flour.
  2. In a large skillet over high heat, brown meat, a small amount at a time, in oil. Season with salt and pepper. Transfer meat to the slow cooker as you go.
  3. In the same skillet, brown onions and mushrooms in butter. Season with salt and pepper. Add garlic and cook for 1 minute. Deglaze with wine and pour into the slow cooker. Add remaining ingredients except for yogurt and herbs. Stir well.
  4. Cover and cook on low for 4 hours.
  5. Just before serving, add yogurt and adjust seasoning. Serve on egg noodles and sprinkle with herbs.


You can keep beef stroganoff waiting for a few hours thanks to the "warm" function on most slow cookers, without changing its taste, texture or appearance. If you plan to make lunch with leftover beef stroganoff, add yogurt only to the portion you will eat during the meal. The next day, reheat meat and add yogurt at the last minute to prevent sauce from curdling.

This recipe is from Ricardo’s book "La Mijoteuse - de la lasagne à la crème brûlée."


  1. Wish you'd included nutritional info.

  2. Best meal I ever prepared so far :D

  3. I made the recipe exactly as outlined. The flavour is absolutely superb; do try this! However, the reason I gave it 4 stars instead of 5 is because I found the meat to be somewhat tougher than I would have liked. I will definitely make this again but the next time, I will try a different cut of meat (perhaps cross rib) instead. At any rate, I will experiment until I have the degree of tenderness I would like! Also, I suggest you temper a bit of the sauce with a bit of the yogourt before adding it all in.

  4. Excellent! This recipe is easy and it makes everyone think that I'm a great cook. Love it!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.