Slow Cooker Beef Stroganoff with a Celery Seed Vinaigrette Salad

Slow Cooker Beef Stroganoff with a Celery Seed Vinaigrette Salad 3.88/5 (8 votes)

The perfect way to end a busy day is when you walk in the kitchen to an almost made meal! So many of us grew up eating beef stroganoff; but it was gloppy, gelatinous, and had tough meat. This is so much better and so much easier! Tender meat, and a light, incredibly flavorful sauce over egg noodles. Cut a few calories and fat by using low fat sour cream. And don't skip the salad - this is one of my all-time favorite vinaigrettes. Enjoy this meal!

Slow Cooker Beef Stroganoff



  • 1 pound round steak, cubed
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1 cup mushrooms, sliced
  • 14 ounces golden mushroom soup, or cream of mushroom
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 12 ounces wide egg noodles


  1. Season meat with salt and pepper.
  2. Heat oil over heavy skillet until it shimmers and begins to smoke. Add meat and brown on all sides.
  3. Transfer browned meat, onion, mushrooms, mushroom soup, broth, and Worcestershire to slow cooker. Mix to combine, cover, and cook on low for 7-8 hours.
  4. Cook and drain egg noodles.
  5. While egg noodles are cooking, ladle about 1 cup of broth from slow cooker into a small bowl. Add sour cream to the broth, stir to combine, and transfer the sour cream mixture back into the stroganoff.
  6. Stir to combine and serve over egg noodles.

Nutritional Information

Serving Size 579g Calories 691 Fat 30 Sat Fat 10 Sodium 1126 Carbs 54 Sugars 4 Fiber 3 Protein 47.

Celery Seed Vinaigrette Salad



  • 1 head romaine lettuce
  • 1/2 cup red onion, sliced
  • 1/2 cup grape tomato, halved
  • Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper


  1. Combine vinaigrette with whisk or blender stick and drizzle over greens.

Nutritional Information

Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1


KID NOTE: The kids loved stroganoff. Because they are not big salad eaters, they were given a side of carrot sticks.

VEGETARIAN TIP: Substitute an assortment of additional mushrooms.

GLUTEN MODIFICATIONS: Use gluten free wide noodles and make sure your Worcestershire sauce is gluten free.


  1. ceemccollum says:

    We though that it needed to be more creamy, so we will add more sour cream next time we make it. And, the dressing was WAY TOO sweat. We will do a different dressing altogether. Loved the ease of prep.

  2. household9 says:

    This was a very popular meal at my house. I have five boys and three of them almost ate the entire doubled recipe!!

  3. stickey77 says:

    So incredibly delicious! I made the vegetarian option using your recipe for homemade cream of mushroom. It will definitely be a staple in our house!

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