Slow Cooker Beef Stroganoff with a Twist

Kim Spurlin


I came across this recipe from a Face Book post BUT I put my own twist on it as I do almost everything that I cook. The non-traditional addition of the frozen peas to this stroganoff really makes it pop! I tried it and LOVED it! Hope you do too!


★★★★★ 1 vote

8 Hr
Slow Cooker Crock Pot


Add to Grocery List

  • 1-2 lb
    beef stew meat
  • 2 can(s)
    condensed golden mushroom soup
  • 1 large
  • 2 Tbsp
    worcestershire sauce
  • 1/2 c
  • 4 oz
    cream cheese
  • 3 tsp
    garlice powder
  • 1 pkg
    white mushrooms (quartered)
  • 3 tsp
    dried parsley
  • 2 tsp
    white sugar (to cut the sourness)
  • 3 Tbsp
    (heaping) spoonfuls of sour cream (i usually just use a big spoon)
  • 2/3 c
    frozen peas
  • 4 c
    egg noodles or broad dumplings

How to Make Slow Cooker Beef Stroganoff with a Twist


  1. Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
  2. Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
  3. Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!

Printable Recipe Card

About Slow Cooker Beef Stroganoff with a Twist

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy
Hashtags: #slow, #cooker

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