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Beef and Mushroom Stroganoff in a slow cooker

Beef and Mushroom Stroganoff

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Serves 6.
By Dennis W. Viau; modified from a recipe in Slow Cooker 101 by Perrin Davis.

I have always loved Beef Stroganoff, even the stroganoff my mother made with cream of mushroom soup. Now that I have an Instant Pot counter-top cooker, I want to try some slow cooker recipes


1 pound (454g) beef chuck, cut into small strips
1¾ cups (414ml) beef broth, divided
6 ounces (170g) mushrooms, sliced
¼ onion (60g), chopped
½ cup (50g) chopped shallots or green onions
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons cornstarch
½ to 1 cup (120 to 240g) sour cream
Salt to taste


Combine the beef, 1½ cups (355ml) broth, mushrooms, onions, shallots, garlic, and pepper in the pot of a slow cooker. Cover and cook on low for 6 to 8 hours.

Combine the cornstarch with the remaining ¼ cup (60ml) broth, mix well. Add to the pot and stir to blend. Raise the heat in the pot to a near-boil to thicken the liquid. When thickened, remove from the heat. (For a thicker sauce, use 4 tablespoons cornstarch.)

Add the sour cream. Blend well. Taste and adjust for salt. Heat, if necessary. Serve with crusty bread on the side or over cooked noodles.