Crockpot Beef Stroganoff
Beef Stroganoff is a dish that Leah and I both love. It’s not David’s favorite, but he tolerates it for us. If you aren’t familiar with the dish, it’s chunks of tender beef in a rich, creamy sauce, usually served over egg noodles. You’ll also usually find mushrooms in Beef Stroganoff, though I happen to live with a couple of mushroom haters. As you’ll see, I found a way around that.
There are a lot of ways to make Beef Stroganoff, I imagine. I have made this on the stove top before, simmering the sauce long enough to get the meat nice and tender, but it lends itself very well to slow-cooking, and that’s my preferred method. That’s how I cooked it for dinner tonight. (In my new slow-cooker, I might add).
Crockpot Beef Stroganoff
- 1.5 to 2 pounds lean stew beef or trimmed round steak, cut into 1.5 inch pieces.
- 1 15 oz. can Beef Gravy (I use Campbell’s–two smaller cans are fine if you can’t find the larger one)
- salt and pepper
- 1/4 cup dry red wine
- 2 cloves of garlic, minced
- 1 tablespoon of Worcestershire sauce
- Extra Virgin Olive Oil
- 1 preparation sauteed mushrooms, recipe to follow
- 1 package of egg noodles
- 1 cup of sour cream
1. Preheat about a tablespoon of extra virgin olive oil in a large skillet over medium high heat. Add the beef, garlic, salt, pepper, and Worcestershire sauce and cook for 2-3 minutes, until the beef shows some carmelization. Stir in the can of beef gravy and red wine.
2. Transfer the mixture to the bowl of a slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
3. When the beef sauce is finished, prepare egg noodles according to directions on package. Right before serving, stir in sour cream. Sauce should be relatively thick; if it seems too thin, feel free to thicken with 2 tablespoons of flour whisked into a small amount of cold water. Serve over egg noodles. Garnish with extra sour cream, if desired.
Note: Mushrooms and Stroganoff belong together. If you’re cooking for mushroom eaters, you can take the easy way out, and add a large can (or two small cans) to the beef mixture as it goes into the crockpot. Or, you can take the more delicious way out, and toss in my sauteed mushrooms, outlined below. If, like me, you live with people who will not tolerate the fungi, just saute the mushrooms for yourself and add them to your portion. These fresh sauteed mushrooms have enough rich flavor on their own–they don’t need to stew with the beef all day to be tasty like the canned version.
My own creation
- 1 cup of sliced mushrooms (I used plain white button mushrooms, but feel free to be creative)
- 2 tablespoons extra virgin olive oil
- salt & pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons grated Parmesan cheese
- 2 tablespoons all purpose flour
- 2 tablespoons of heavy cream
- 1 tablespoon of sour cream
1. Add extra virgin olive oil to a skillet and place over medium-high heat. When the oil is hot (the surface will shimmer) add the mushrooms in one layer. Cook just until the edges begin to brown.
2. Once the mushrooms start to brown, add salt, pepper, and garlic powder. Add Parmesan cheese, cook for 1 more minute, and then sprinkle with flour.
3. Once the flour is golden brown, add the cream and sour cream and stir together. Remove from heat. The mushrooms should have a buttery aroma and a thick texture.
4. Enjoy! These will melt right into your Stroganoff sauce, but they’re also very tasty on their own.
The mushrooms should be bound together with the flour and cream mixture–it tastes like cream of mushroom, but much, much thicker. Also, the parmesan cheese forms a delicious crunchy crust at the edges of each bite–yum!