Slow Cooker Healthier Beef Stroganoff (no cream soups)


The only time I made beef stroganoff, I used a can of cream of mushroom soup to make it creamy . . . but my family wasn’t crazy about it.

I knew that there had to be a healthier and yummier way and this recipe was born!

The secret to a healthy, creamy beef stroganoff??


Yep. Not even kidding.

Now, hear me out . . . I don’t really like cauliflower, but when it’s slow cooked with other ingredients, it usually takes on their flavor – so you steam the cauliflower, blend it up smooth, and pour it in to the slow cooker. It cooks all day with the meat and other flavors and soon just gives you a nice, creamy gravy to go with your beef.

Healthy? Check. Delicious? Double check!

This recipe really turned out awesome.

If you are looking for more healthy recipes, be sure to check out our Healthy Eating Bundle with hundreds of healthy recipes that are family approved!


Serves: 6

Slow Cooker Healthier Beef Stroganoff (no cream soups)

15 minPrep Time

7 hrCook Time

7 hr, 15 Total Time

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  • 1 (12 ounce) bag frozen cauliflower
  • 2 pounds lean beef stew cubes
  • 2 cups fresh sliced mushrooms
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • 4 cups beef broth
  • 1/3 cup whole wheat flour
  • 1 Tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 cup light sour cream
  • 12 ounces egg noodles, cooked according to package directions


  1. Steam cauliflower as directed until cauliflower is completely soft. Place cauliflower in a high-speed blender (you can add a little water if you want) and blend until completely smooth. Set aside.
  2. Spray slow cooker with non-stick cooking spray. Place beef stew cubes in the bottom of the slow cooker. Top with mushrooms, onion, and garlic and add salt and pepper to taste.
  3. In a large bowl, mix together blended cauliflower, beef broth, whole wheat flour, ketchup, Worcestershire sauce, mustard, parsley, paprika, and oregano. Pour into a saucepan and bring to a boil on the stovetop over medium heat and cook until the mixture thickens up to the consistency of gravy (it's okay if it's thick - it will thin out as it cooks).
  4. Pour gravy in to the slow cooker and cook on high for 3-5 hours or low for 7-9 hours (or until the meat is fall-apart tender).
  5. Once it is done, mix in sour cream and serve over cooked egg noodles, adding salt and pepper as desired.
2628 cal
78 g
363 g
112 g

Click Here For Full Nutrition, Exchanges, and My Plate Info






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