Slow Cooker Stroganoff

Delicious slow cooker stroganoff recipe made from flavourful Roadapple Ranch stewing beef - perfect soul food on a cool winter day! This recipe is meant for a slow cooker, but you can also use a dutch oven set at 325F for the first hour and 275F for the next 7 hours.

Slow Cooker Beef Stroganoff (serves 4)

  • 1 lb Roadapple Ranch Stewing Beef
  • 8 oz fresh mushrooms sliced
  • 1 cup chopped onion
  • 1 tsp dried parsley
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp dried dill
  • 1/2 tsp black pepper
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour (can substitute rice flour)
  • 1 cup beef broth
  • 8 oz sour cream (use the good stuff!)
  • 2 cup hot cooked egg noodles or rice noodles (4oz dry)


Cut meat diagonally 1/4" thick (best way to do this is to allow the package of stewing beef to thaw slightly, remove from the package and slice the still frosty meat with a sharp knife).  Place the meat and next 8 ingredients in the slow cooker.  Mix well.  Place the flour in a small bowl; slowly add the broth using a wire ehisk to stir until blended.  Add broth mixture to the slow cooker and stir well.  Cover slow cooker with the lid; cook on high heat for one hour.  Reduce heat to low setting and cook 7 to 8 hours or until meat is tender.  Turn slow cooker off.  Remove lid carefully and let stand for 10 minutes.  Stir in sour cream.

Meanwhile, bring water to boil.  Cook noodles and drain.  Serve stroganoff over hot cooked noodles.

Per serving: approximately 482 calories