Slow-Cooker Beef Stroganoff

By Lori

6 Person

320 Minutes

257 Calories

Beef stroganoff is at the top of our pure comfort foods list and people love it! This slow-cooker Beef Stroganoff recipe brings together tender beef and fresh mushrooms served over hot noodles with a creamy sauce. To make this dish even lighter, use cornstarch in place of flour and Greek yogurt in place of sour cream.

Ingredients

Snipped fresh parsley, optional
2 cups hot cooked noodles
2 tbsp. cornstarch
8 oz. light sour cream
1/3 cup dry sherry
15 oz. lower-sodium beef broth
1 bay leaf
1/4 tsp. black pepper
1/4 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
2 cloves garlic, minced
1 medium onion, chopped
2 cups sliced fresh mushrooms
2 tsp. vegetable oil
1 1/2 pounds beef stew meat

Method

01

Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.
02

In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper, and bay leaf. Add beef. Pour broth and sherry over all in cooker.
03

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
04

If using a low-heat setting, turn to a high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture.
05

Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.
06

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Related Tags

Beef Stroganoff Recipes

Pot Recipes

Slow-Cooker Beef Stroganoff

4.8

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 257 Kcal
Prep Time 20 Mins
Cook Time 300 Mins
Total Time 320 Mins

02 Ingredients

Snipped fresh parsley, optional

2 cups hot cooked noodles

2 tbsp. cornstarch

8 oz. light sour cream

1/3 cup dry sherry

15 oz. lower-sodium beef broth

1 bay leaf

1/4 tsp. black pepper

1/4 tsp. dried thyme, crushed

1/2 tsp. salt

1/2 tsp. dried oregano, crushed

2 cloves garlic, minced

1 medium onion, chopped

2 cups sliced fresh mushrooms

2 tsp. vegetable oil

1 1/2 pounds beef stew meat

03 Method

Step 1

Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.

Step 2

In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper, and bay leaf. Add beef. Pour broth and sherry over all in cooker.

Step 3

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.

Step 4

If using a low-heat setting, turn to a high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture.

Step 5

Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.

Step 6

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

04 Author