Slow Cooker Beef Stroganoff

By zhanghengshuo

8 Person

260 Minutes

0 Calories

Hearty and comforting Beef Stroganoff becomes fall-apart tender with a few hours in the slow cooker. Perfect for a busy day when you don't have time to cook dinner. Serve it over egg noodles! The sauce portion of this recipe (without noodles) keeps well for up to a week in the fridge or a month or so in the freezer. Prepared noodles can be stored separately for up to a week and stirred into the stroganoff before reheating.

Ingredients

1 tbsp. fresh parsley, chopped
1 tbsp. fresh dill, chopped
1 1/2 cups sour cream
1 cup beef broth
12 oz. egg noodles

Stroganoff

1 bay leaf
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
3 cups beef broth, divided
8 oz. cremini mushrooms, sliced
1 medium white onion, diced
3 cloves garlic, crushed
2 tbsp. vegetable oil
3 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. black pepper
2 tsp. salt
1 1/2 pounds bottom round roast or chuck roast, cut into 2-inch chunks

Method

01

Season the meat: In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat to sit for a few minutes to absorb the spices while you prep the rest of your ingredients.
02

Sear the meat: In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Toss the beef in the flour to coat it completely.
03

Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat to sear properly—you may want to open a window or turn on your stove vent because this can get smoky!
04

Sear the beef for 2 to 3 minutes, or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes. You don’t need the meat to be cooked; you just need some good searing on the surface.
05

Transfer this batch of beef to a 6-quart slow cooker. Repeat the searing process with the remaining meat.
06

Cook the onion and garlic: Once all of your meat has been seared and transferred to the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until the onions are glossy and translucent, 3 to 4 minutes.
07

Deglaze the pan: Add 3 cups of the beef stock to the hot pot and use a stiff wooden spoon or spatula to scrape the browned bits from the bottom of the pan. Add the Dijon mustard and Worcestershire sauce to the pot and bring the mixture to a boil.
08

Carefully pour the mixture into the slow cooker to cover the beef chunks. Cook the stroganoff: Add the bay leaf and mushrooms to the slow cooker. Give everything a stir, cover, and cook on high for 4 hours or on low for 8 hours.
09

Cook the noodles: About 15 minutes before you're ready to eat, cook the egg noodles in a pot of boiling water. Drain and toss with a little melted butter or olive oil to keep them from sticking. Cover to keep warm until ready to serve.
10

Alternatively, you can cook the dry noodles directly in the slow cooker—stir them in about 15 minutes before you're ready to serve and let them cook along with the sauce. (Just note that the noodles can quickly overcook and become mushy, so plan on serving the stroganoff as soon as the noodles are ready.)
11

Finish the stroganoff: Warm 1 cup of beef broth in the microwave for 2 minutes. In a small mixing bowl, gradually add the warmed beef broth to the sour cream, stirring constantly to temper the cream and keep it from curdling. Add this mixture to the slow cooker.
12

Garnish with herbs. Before serving, remove the bay leaf and stir in the chopped dill and parsley. Serve over noodles along with crusty bread and a green salad.

Related Tags

Beef Stroganoff Recipes

Slow Cooker Beef Stroganoff

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 240 Mins
Total Time 260 Mins

02 Ingredients

1 tbsp. fresh parsley, chopped

1 tbsp. fresh dill, chopped

1 1/2 cups sour cream

1 cup beef broth

12 oz. egg noodles

Stroganoff

1 bay leaf

1 tbsp. Worcestershire sauce

1 tbsp. Dijon mustard

3 cups beef broth, divided

8 oz. cremini mushrooms, sliced

1 medium white onion, diced

3 cloves garlic, crushed

2 tbsp. vegetable oil

3 tbsp. all-purpose flour

1 tsp. garlic powder

1 tsp. black pepper

2 tsp. salt

1 1/2 pounds bottom round roast or chuck roast, cut into 2-inch chunks

03 Method

Step 1

Season the meat: In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat to sit for a few minutes to absorb the spices while you prep the rest of your ingredients.

Step 2

Sear the meat: In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Toss the beef in the flour to coat it completely.

Step 3

Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat to sear properly—you may want to open a window or turn on your stove vent because this can get smoky!

Step 4

Sear the beef for 2 to 3 minutes, or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes. You don’t need the meat to be cooked; you just need some good searing on the surface.

Step 5

Transfer this batch of beef to a 6-quart slow cooker. Repeat the searing process with the remaining meat.

Step 6

Cook the onion and garlic: Once all of your meat has been seared and transferred to the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until the onions are glossy and translucent, 3 to 4 minutes.

Step 7

Deglaze the pan: Add 3 cups of the beef stock to the hot pot and use a stiff wooden spoon or spatula to scrape the browned bits from the bottom of the pan. Add the Dijon mustard and Worcestershire sauce to the pot and bring the mixture to a boil.

Step 8

Carefully pour the mixture into the slow cooker to cover the beef chunks. Cook the stroganoff: Add the bay leaf and mushrooms to the slow cooker. Give everything a stir, cover, and cook on high for 4 hours or on low for 8 hours.

Step 9

Cook the noodles: About 15 minutes before you're ready to eat, cook the egg noodles in a pot of boiling water. Drain and toss with a little melted butter or olive oil to keep them from sticking. Cover to keep warm until ready to serve.

Step 10

Alternatively, you can cook the dry noodles directly in the slow cooker—stir them in about 15 minutes before you're ready to serve and let them cook along with the sauce. (Just note that the noodles can quickly overcook and become mushy, so plan on serving the stroganoff as soon as the noodles are ready.)

Step 11

Finish the stroganoff: Warm 1 cup of beef broth in the microwave for 2 minutes. In a small mixing bowl, gradually add the warmed beef broth to the sour cream, stirring constantly to temper the cream and keep it from curdling. Add this mixture to the slow cooker.

Step 12

Garnish with herbs. Before serving, remove the bay leaf and stir in the chopped dill and parsley. Serve over noodles along with crusty bread and a green salad.

04 Author