Slow Cooker Tomato Beef Stroganoff

tomato beef stroganoff

I blame the weather.

While the summer has it’s own temptations (like backyard deck sangria!) the cooler months definitely make me crave comfort food.This week, thanks to blustery winds and snow I had an intense craving for stroganoff, but not the creamy mushroom kind. I like stroganoff that’s a mixture between beef stroganoff and pepper steak. The result was ah-mazing. Enjoy!

I suggest cutting the peppers into larger chunks so they can be easily added to the plate of the pepper fan in the household (me!) but you can eliminate completely too.


5.0 from 3 reviews
Slow Cooker Tomato Beef Stroganoff
  • 2.5 - 3.0 pounds stewing beef
  • olive oil cooking spray (or alternatively 1 TBSP olive oil, but it's an easy way to cut some calories)
  • ½ large onion, sliced
  • 3 cloves garlic, minced
  • 1 can mushrooms (fresh is awesome, one carton if you have...)
  • 2 cans tomato soup
  • ½ can water
  • 2 Tbsp worcestershire sauce
  • 1 bay leaf
  • 1 green pepper, cut into large chunks
  • 1 cup sour cream
  • salt and pepper to taste
  1. Combine tomato soup, water, and worcestershire sauce in the slow cooker.
  2. In a frying pan heat pan over high heat. Add a spray or two of olive oil spray, and sear the beef pieces, in batches if needed. Add to slow cooker once browned on all sides.
  3. Lower heat to medium, spray again if needed and add onions, garlic and mushrooms. Saute for about 2 minutes, until onions are translucent, and then add to slow cooker on top of the beef.
  4. Stir, add bay leaf on top, cover and cook on low 6-8 hours.
  5. Add green pepper 30 minutes before meal time.
  6. Before serving, remove bay leaf and mix in sour cream. Best served over egg noodles or rice. Yum!


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