Judy Hannemann’s Slow-Cooker Beef Stroganoff

Recipe courtesy of 'The Classic Slow Cooker: Best-Loved Family Recipes to Make Fast and Cook Slow' by Judy Hannemann
Contributor
beef stroganoff

The Classic Slow Cooker: Best-Loved Family Recipes to Make Fast and Cook Slow by Judy Hannemann

I love beef stroganoff, and there are slow-cooker recipes for it all over the place. Problem is, most of those recipes rely on cream of something soup… often to the exclusion of the real deal, sour cream. This recipe aims to remedy that.

Recipe courtesy of The Classic Slow Cooker: Best-Loved Family Recipes to Make Fast and Cook Slow by Judy Hannemann.

4
Servings
703
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • 2  Pounds  lean boneless round or chuck, cut into ¼ inch strips
  • 8  Ounces  fresh cremini or button mushrooms, sliced
  • medium onion, sliced
  • garlic cloves, minced
  • 1  Cup  rich beef stock
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  pepper
  • 2  Tablespoons  brandy
  • 1  Cup  sour cream
  • 2  Teaspoons  Dijon mustard
  • 1/2  Teaspoon  paprika
  • 2  Ounces  cream cheese or Neufchatel cheese, cut into chunks
  • 2  Tablespoons  flour
  • Cooked egg noodles, for serving

Directions

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 to a 5-quart slow-cooker.

Add the mushrooms, onions, and garlic to the pan and sauté for about 2 minutes. Add the stock to the pan and deglaze (scrape up all the browned bits at the bottom of the pan and incorporate them into the stock). Add contents of pan to slow-cooker. Add the salt, pepper, and brandy. Stir.

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

In a small bowl, combine sour cream, mustard, paprika, cream cheese, and flour and mix well. Add to the slow-cooker and stir until cream cheese is blended in. Cover and cook on low and additional 15 minutes.

Serve over egg noodles.

 

Nutritional Facts

Total Fat
42g
60%
Sugar
4g
4%
Saturated Fat
16g
67%
Cholesterol
260mg
87%
Carbohydrate, by difference
9g
7%
Protein
74g
100%
Vitamin A, RAE
156µg
22%
Vitamin B-12
9µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
106mg
11%
Choline, total
253mg
60%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
12µg
3%
Iron, Fe
7mg
39%
Magnesium, Mg
83mg
26%
Niacin
16mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
783mg
100%
Riboflavin
1mg
91%
Selenium, Se
95µg
100%
Sodium, Na
420mg
28%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
288g
11%
Zinc, Zn
23mg
100%

Beef Stroganoff Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Stroganoff Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.