Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This comforting dish combines tender beef and mushrooms in a creamy sauce, and is served over hot noodles.

Diabetic Living Magazine; updated December 2022


Recipe Summary

30 mins
4 hrs 30 mins

What Cut of Meat Is Best for Beef Stroganoff?

You can use any type of beef stew meat for beef stroganoff. Beef stew meat is typically made from cuts of beef with tough connective tissue, such as chuck roast, rump roast or bottom round roast. The connective tissue breaks down and becomes tender when cooked in a slow cooker. Boneless beef chuck is the most common option and is also a less expensive cut than other types.

What Can I Add to Stroganoff for More Flavor?

Browning the beef in a large skillet before putting it into the slow cooker adds depth of flavor and color to the finished dish. You can also brown the mushrooms and onion in the skillet for additional flavor. Just make sure to drain off the fat after browning the beef. After browning the beef, mushrooms and onion, deglaze the skillet with beef broth and sherry, scraping up any caramelized browned bits with a wooden spoon, then pour the flavorful broth into the slow cooker with the other ingredients.

What Do I Serve with Beef Stroganoff?

We serve our beef stroganoff over hot cooked noodles, but you can serve it with brown rice, Garlic Mashed Red Potatoes, Creamy Mashed Cauliflower or Mashed Root Vegetables.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.

  • In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add beef. Pour broth and sherry over all in cooker.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.

  • If using low-heat setting, turn to high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.


Large skillet, 3 1/2- or 4-quart slow cooker


For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1/3 cup
257 calories; protein 26g; carbohydrates 14g; dietary fiber 1.9g; sugars 3.9g; fat 10.3g; saturated fat 4.6g; cholesterol 73.7mg; vitamin a iu 414.1IU; vitamin c 20.6mg; folate 63.2mcg; calcium 96.2mg; iron 3.2mg; magnesium 50.3mg; potassium 853.3mg; sodium 312.1mg.

4 lean protein, 1 fat, 1 starch, 1 vegetables