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
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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
798
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
  • 1 medium onion, sliced
  • 2 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
44g
63%
Sugar
3g
3%
Saturated Fat
24g
100%
Cholesterol
361mg
100%
Carbohydrate, by difference
5g
4%
Protein
90g
100%
Vitamin A, RAE
166µg
24%
Vitamin B-12
8µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
348mg
35%
Choline, total
239mg
56%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
22µg
6%
Iron, Fe
8mg
44%
Magnesium, Mg
64mg
20%
Niacin
24mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1009mg
100%
Riboflavin
1mg
91%
Selenium, Se
98µg
100%
Sodium, Na
366mg
24%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
274g
10%
Zinc, Zn
13mg
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.