About This Recipe
Beef Stroganoff has a reputation for being difficult to make. It’s not! And this version, Crockpot Beef Stroganoff, is especially simple. The combination of onions, mushrooms, carrots, and tender beef is really delicious. Serve it over cooked and buttered egg noodles or over buttered mashed potatoes for the ultimate comfort food dinner.
The nicest thing about this recipe is that you can assemble it the night before you want to eat, refrigerate the insert with the food in it, then just pop it into the crockpot base and let it cook all day while you are at work or school. When you get home, just thicken the mixture with a flour and water slurry, cook egg noodles, and dig in.
There are many cuts of beef that will work well in this recipe, but don’t choose an expensive cut like filet mignon or ribeye. Those cuts do not have enough fat and they will not be tender when cooked in the slow cooker. I like beef sirloin tip, but you could also choose chuck.
The only real work in this recipe is cutting up the beef, onions, and garlic, and the mushrooms if you don’t buy them pre sliced. You can even assemble the entire thing, put it in the fridge, then pop it into your crockpot liner in the morning when you leave for work or school. You’ll come home to the most heavenly aroma and one of the best meals ever.
Why this recipe for Crockpot Beef Stroganoff works
- The crockpot is one of the best ways to cook inexpensive cuts of beef. The connective tissue melts under the long, slow cooking time and the beef will melt in your mouth.
- The sour cream, combined with mustard, flour, and water that is stirred in at the end of cooking thickens the gravy to provide a really rich sauce.
- You can top this stroganoff with some chopped fresh parsley if you’d like, but it really doesn’t need a thing.
Steps
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1
Done
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Combine everything except sour cream, mustard, flour, and water in a 4 quart slow cooker. |
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2
Done
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Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, or until the vegetables are tender and the beef is cooked and tender. |
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3
Done
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Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. |
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4
Done
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Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. Serve over hot cooked egg noodles or mashed potatoes. |
