Slow-Cooker Beef Stroganoff

This simple beef stroganoff recipe is a twist on the classic
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beef stroganoff

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This simple beef stroganoff recipe is a twist on the classic. It can be made in a slow-cooker for busy family nights when you just want something quick, easy, and filling.

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4
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

For the noodles:

  • 1 Pound egg noodles or pappardelle
  • Butter
  • Salt, to taste

For the beef stroganoff:

  • 1 large sweet onion
  • 2 cloves of garlic
  • Pound small whole mushrooms
  • Pound 1 1/2 stew beef or beef shoulder
  • Salt, to taste
  • Pepper, to taste
  • 2 Cups beef stock
  • 2 Tablespoons grainy mustard
  • 1 Tablespoon Worcestershire sauce
  • Cup flour
  • 1 bay leaf
  • 4 Ounces sour cream or crème fraîche

Directions

For the noodles:

Cook the noodles al dente per the manufacturer’s instructions. Drain the noodles and toss with a little butter and salt.

For the beef stroganoff:

Peel and slice the onion into thick slices. Peel and chop the garlic finely.

Wash and trim the stems of the mushrooms. If they are large, cut them in half or quarters.

Trim the meat of any fat and cut it into cubes 1/2- to 3/4-inch in size. Season the meat with salt and pepper.

In a small bowl, whisk together the stock, mustard, and Worcestershire sauce.

While whisking, slowly sprinkle the flour into the stock mixture. Whisk the flour and stock until all the flour is incorporated.

Place the onion, garlic, meat, and mushrooms in the bowl of a 3 quart slow-cooker. Pour the stock mixture over the ingredients and add the bay leaf.

Turn the heat of the slow-cooker to low and cook for about 7 hours.

When the stroganoff is done cooking, using a ladle, scoop out about a cup of the liquid. Move the rest of the stroganoff to a serving dish. Whisk the sour cream into the liquid. When the sour cream is fully incorporated, return the liquid and sour cream to the stroganoff. Mix well. Serve hot, ladled over buttered noodles.

 

 

 

Nutritional Facts

Total Fat
15g
21%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
130mg
43%
Carbohydrate, by difference
30g
23%
Protein
33g
72%
Vitamin A, RAE
63µg
9%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
68mg
7%
Choline, total
107mg
25%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
21µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
325mg
46%
Selenium, Se
57µg
100%
Sodium, Na
379mg
25%
Water
174g
6%
Zinc, Zn
10mg
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.