Slow Cooker Beef Stroganoff

This slow cooker beef stroganoff doesn’t rely on canned soup–and it’s “souper!”

I love beef stroganoff!  I’ve often made it the standard way stove top and it’s well worth it.

Easy Peasy and ALL NATURAL

However, I wanted to use my slow cookers more, and there are crock pot recipes for beef stroganoff all over the place. But there was one thing I didn’t like about any I found–the reliance on cream of SOMETHING soup…often using that to the exclusion of the authentic sour cream.

We all know you can’t boil creams nor cook them for long periods of time without them breaking down.  But what’s to stop you from cooking the meal and adding it at the end? Why nothing!  And I did just that.

Like most “gourmet” slow cooker recipes, I have taken now to browning my meat before adding it to the cooker and any liquid I add is always from the deglazing of the browning pan. These 2 minor steps are the key to GREAT TASTING crock pot meals.

A Big Plate of Comfort

Whatsmore, this meal is economical.  In the authentic recipe for beef stroganoff, you must use sirloin, which is a pricier cut of beef.  In the slow cooker, you can use round or chuck–and chuck actually is more flavorful.  So that’s a win-win situation for me.


Slow Cooker Beef Stroganoff

• 2 lbs lean boneless round or chuck cut in 1/4-inch strips
• 1 medium onion, sliced
• 8 oz fresh crimini mushrooms, sliced*
• 2 cloves garlic, minced
• 1 cup rich beef stock**
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbs brandy
• 2 tbs oil (for browning)
•  
• Sauce:
• 1 cup sour cream
• 2 tsp dijon mustard
• 1/2 tsp paprika
• 2 oz cream cheese or Neufchatel cheese, cut in chunks
• 2 tbs flour

*Regular white mushrooms are OK too
**I used Swanson’s Flavor Boost beef flavor and 1 cup water.


Heat a heavy skillet over medium-high heat.  Add the oil. When the oil begins to shimmer, add the meat and brown well on all sides.  Remove browned meat from pan and add to a 5 QT slow cooker.


Add the garlic, mushrooms and onions to the pan and saute for about 2 minutes.  Add the stock to the pan and deglaze (this is scraping up all the browned bits at the bottom of the pan and incorporating them into the stock).  Add the onions, garlic and stock to the slow cooker.  Add the salt, pepper and brandy. Stir.


Cover and cook on LOW for 6-8 hours or on HI for 4-5 hours.


In a small bowl, mix the sauce ingredients well.  Add to this to the meat in the slow cooker.  Stir until cream cheese is blended in.  Cover and cook on LOW for 15 more minutes.


Serve over noodles.


Makes 4-8 servings (depends on appetite)

Slow Cooker Beef Stroganoff

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