Judy Hannemann’s Slow-Cooker 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.
- 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
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.