Crockpot Beef Stroganoff

Beef-Stroganoff.jpg
Beef Stroganoff. Linda Larsen
    9 hrs 25 mins
Ratings

This delicious and easy recipe for Crockpot Beef Stroganoff is pure comfort food. The last time I made this I used two 8-ounce packages of baby portobello mushrooms. It was fabulous.

Beef Stroganoff is typically made from beef steak or roast cut into cubes, slowly cooked with onions, garlic, and mushrooms in a beef broth, then thickened with sour cream. This classic recipe is perfect for entertaining, but​, of course, it's much better when cooked in your slow cooker. All you have to do before serving is to add the sour cream and flour mixture and cook until it's thickened. Then cook the egg noodles and it's time to eat.

Serve this wonderful recipe with a green salad tossed with sliced avocados and a creamy dressing, and some steamed or roasted asparagus or green beans. For dessert, a chocolate cake would be the perfect finishing touch.

What You'll Need

  • 1-1/2 pounds beef sirloin tip, cut into 1" cubes
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (8-ounce) package button or cremini mushrooms, sliced
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1-1/2 cups beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 (8-ounce) carton sour cream
  • 2 tablespoons mustard
  • 1/4 cup flour
  • 1/4 cup water

How to Make It

  1. Combine the sirloin tip, onion, garlic, mushrooms, marjoram, salt, thyme, pepper, bay leaf, beef broth, wine, and Worcestershire sauce in a 4-quart slow cooker. Stir gently to combine, then cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender. Remove and discard the bay leaf.
  2. Combine the sour cream, mustard, flour, and water in a 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.
  1. Return this mixture to the crockpot and stir well. Cover the crockpot and cook on high for 20 to 30 minutes until the sauce is thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme.
  2. Serve the beef mixture over hot cooked egg noodles. I like to toss the egg noodles with some sour cream and heavy cream to add even more flavor and interest to this recipe.

If you have a new hotter cooking crockpot, check the beef at 6 hours on low. And do NOT boil together the flour and sour cream mixture before adding it to the crockpot. All that does is waste the thickening power of the flour. If the sauce isn't thick enough for you, add more flour dissolved in a little water and cook until thickened.