Slow Cooker Season Stroganoff

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Slow cooker season is still in full effect! It has been brisk here in the D.C. area and that calls for some slow cooker action. Winter is peak time for my comfort food consumption and this week I really wanted to make an effort to try something new. I have always heard great reviews on this week’s recipe but I have never tried it myself. So, in the spirit of being adventurous, I made Simple Slow Cooker Beef Stroganoff. This meal checks all the comfort food boxes- hearty meat, succulent gravy, and noodles. How could you not want to try a dish this enticing?

Prep was exactly as I described and expected, simple! Aside from a touch of extra preparation prior to serving, this meal was a 25-minute dream. Another great time saver with stroganoff is the ability to make it ahead of time. You can make this dish up to two days before consumption. Simply reheat the beef and sauce in the microwave or the stove top and make some fresh egg noodles! I was eager all day to try this recipe. Not being a fan of both sour cream or mushrooms, I was worried I wouldn’t like this meat and mushroom extravaganza.

My taste buds were so pleasantly surprised. This comforting Russian recipe was so incredibly tasty. In fact, I went back for more. I can’t believe I had been avoiding not only making this myself but also trying it at different restaurants over the years. It just goes to show you, don’t knock it until you try it! I’m vowing to continue to challenge myself in the kitchen but also expanding my pallet. I’ve had so many misconceptions and hang-ups about food that mostly manifested as a child. I’ve been proven wrong more than I’ve been proven right. Stroganoff rocked my socks!

Simple Slow Cooker Beef Stroganoff

What You Need:DSC_0371.JPG

  • Cooking spray
  • 2 pounds beef stew meat, cut into bite-sized chunks
  • ¼ cup all-purpose flour
  • 2 ½ teaspoons kosher salt
  • 2 teaspoon freshly ground black pepper
  • 8 oz. baby bella mushrooms, sliced 1/4-inch thick
  • 1 small yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 ¼ cups low-sodium beef broth
  • 4 Tbsp. Worcestershire sauce
  • 12 oz. dried egg noodles
  • 4 Tbsp. unsalted butter, melted
  • 1 cup full-fat sour cream (8 oz.)
  • 2 Tbsp. chopped Italian parsley leaves (optional)

Instructions:
Click here to Cook With Me!

  • Coat a 5-quart or larger slow cooker with cooking spray.
  • Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated.
  • Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine.
  • Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. (I set mine on HIGH for 3.5 hours.)
  • Thirty minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
  • Gradually and slowly stir the sour cream into the stroganoff.
  • Serve over buttered noodles and sprinkle with the parsley if desired.
  • Enjoy!

Cook With Me:

  • Coat a 5-quart or larger slow cooker with cooking spray.
  • Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated.
  • Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine.
  • Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. (I set mine on HIGH for 3.5 hours.)
  • Thirty minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
  • Gradually and slowly stir the sour cream into the stroganoff.
  • Serve over buttered noodles and sprinkle with the parsley if desired.
  • Enjoy!dsc_0398

Inspired by this recipe.

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