Slow Cooker Beef Stroganoff


  • 2 lb beef tenderloin tails, trimmed of excess fat (about ¼-inch thick)
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter
  • 2 tsp. coarse salt
  • ¼ teaspoon ground pepper
  • 1 large onion, chopped (about 2 cups)
  • 1 lb white mushrooms, trimmed and halved (or quartered, if large)
  • 1 tbsp. Worcestershire sauce
  • ¾ cup water
  • 2 c sour cream


  • 1 c rice
  • 1 (10.5 ounce) can onion soup
  • 1 (14.5 ounce) can beef broth


  1. Pound the beef tenderloin tails with a meat mallet to about ¼-inch thick. Cut beef into strips ½-inch wide and 2-3 inches long.
  2. Place the strips of meat in a large bowl and toss with flour
  3. Melt butter in a skillet and brown the beef strips on all side. Season with salt and pepper.
  4. Remove the meat from the skillet and place in a 5- to 6-quart slow cooker. Add the mushrooms and onions and saute for 1-2 minutes.
  5. Add the onions, mushrooms, and Worcestershire sauce to the slow cooker. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  6. With the slow cooker turned off, add in the sour cream and Worcestershire sauce. Serve beef over rice; sprinkle with dill, if desired.


  1. Preheat the oven to 250 degrees F.
  2. In a large casserole dish, mix together the rice, onion soup, and beef broth.
  3. Bake for 1 hour or until all the liquid is absorbed.