Judy Hannemann’s Slow-Cooker Beef Stroganoff

Contributor
Recipe courtesy of 'The Classic Slow Cooker: Best-Loved Family Recipes to Make Fast and Cook Slow' by Judy Hannemann
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
579
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.

 

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.

Nutritional Facts

Total Fat
34g
53%
Sugar
5g
N/A
Saturated Fat
15g
74%
Cholesterol
188mg
63%
Protein
55g
100%
Carbs
12g
4%
Vitamin A
165µg
18%
Vitamin B12
5µg
89%
Vitamin B6
1mg
74%
Vitamin C
4mg
7%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
9%
Vitamin K
10µg
12%
Calcium
127mg
13%
Fiber
1g
6%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
7%
Iron
6mg
31%
Magnesium
70mg
18%
Monounsaturated
15g
N/A
Niacin (B3)
14mg
69%
Phosphorus
660mg
94%
Polyunsaturated
2g
N/A
Potassium
1304mg
37%
Riboflavin (B2)
0.8mg
47.1%
Sodium
990mg
41%
Thiamin (B1)
0.3mg
19.8%
Trans
0.6g
N/A
Zinc
13mg
87%

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