Slow Cooker Beef Stroganoff

4.7 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 323.1
  • Total Fat: 6.2 g
  • Cholesterol: 107.3 mg
  • Sodium: 626.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 46.6 g

View full nutritional breakdown of Slow Cooker Beef Stroganoff calories by ingredient


A nice flavorful slow cooker meal that is enjoyed by my family. A nice flavorful slow cooker meal that is enjoyed by my family.
Number of Servings: 8


    2 lbs London Broil
    2 Tbsp Wocestershire Sauce
    2 cans 98 % Fat Free Cream of Mushroom Soup
    1/4 C Water
    1/4 C Red Wine
    1 C Chopped Onion
    8 oz fat Free Cream Cheese
    4 oz fat free Sour Cream


Cut London Broil into 1 in cubes.

Put all ingredients except cream cheese and sour cream into slow cooker.

Cook on Low setting for 8 hours or High for 5 hours

Stir in sour cream and cream cheese before serving.

Tip: you can also add sliced mushrooms at the same time as the sour cream and cream cheese.

Serve over rice or egg noodle.

Number of Servings: 8

Recipe submitted by SparkPeople user JO11YMON.

Member Ratings For This Recipe

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    4 of 4 people found this review helpful
    This was really good-and easy, too. I used bison top round and added some fresh mushrooms. - 10/1/09

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    Very Good
    1 of 1 people found this review helpful
    This meal was good; I used 2 ribeye steaks cut into cubes and omitted the cream cheese and cut the sour cream in half. It was DELICIOUS!! I used the no yolk noodles too. - 1/24/10

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    1 of 1 people found this review helpful
    Tried this last week and was a hit ! So easy and if you use the "No Yolk" noodles you save even more on cholesterol. Very good crockpot recipe. - 12/1/09

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    Very Good
    Love the red wine flavour. Easy to make. Omitted the mushrooms and used no yolk noodles. - 12/13/11

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    Delicious! My family really enjoyed this classic comfort food. I added a can mushrooms just before serving and served it over no yolk egg noodles. I can't wait to make this again! - 7/18/11