Slow Cooker Beef Stroganoff
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Here is an easy way to make this classic and delicious meal. The original recipe called for canned soups, but I choose to make this with a roux and beef stock. Don’t let the ingredient list intimidate you – it looks long but that is to give the flavor it’s proper complexity, it all comes together quick enough. This works very well with leftover steak or roast cut thinly into bite sized pieces.
Slow Cooker Beef Stroganoff
Category
Slow Cooker Recipes
Persons
8
Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 hours, 30 minutes
Notes
Rich and creamy stroganoff, ready to go on the noodles.
Ingredients
- 2 to 3 pounds of steak
- oil
- ½ cup of chopped onion
- ½ cup of chopped bell pepper (optional, not traditional but I like the added flavor)
- ½ cup wine
- 1/4 cup butter
- 1/4 cup flour
- 2 cup beef stock or bouillon
- 1 can of sliced mushrooms with the juice
- 1 tsp onion powder
- 2 shakes of black pepper
- 1-2 tsp Kitchen Bouquet
- 1 tsp vinegar (balsamic if you have it)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp of Tomato Paste
- 1 cup sour cream
Instructions
- Slice up the steak into bite sized pieces and brown in the oil. Remove when done and place in the crock pot. (If the steak has already been cooked, just slice it thin).
- Saute the onions and bell pepper in the oil and add to the crock pot. De-glaze the skillet with the wine and add this to the crock pot.
- Melt the butter in the skillet and add the flour. Turn up the heat and stir with a whisk continuously until the roux takes on a peanut butter color.
- Add the beef stock and mushroom juice to the roux and stir through until thickened.
- Add the remaining ingredients (except for the sour cream and noodles) and stir through – add to the crock pot and mix thoroughly.
- Cook on low for 8 hours, or on high for 4 hours. If using leftover steak, you can heat this for ~1 hour on high and then 3 hours on low.
- Add the sour cream for the last 10-15 minutes, just enough to heat it all through.
- Cook the egg noodles during this last 10-15 minutes.
- Serve over cooked egg noodles tossed with butter.