Slow Cooker Beef Stroganoff
Ingredients
1-2 pounds top round steak, trimmed and cut into chunks (Eye round also works well.)
1 cup onion, chopped
2 tablespoon fresh parsley, chopped
2 tablespoon Dijon mustard
3⁄4 teaspoon salt
1⁄2 teaspoon dried dill
1⁄2 teaspoon black pepper
16 ounce mushrooms, sliced
3 garlic cloves, minced
1⁄3 cup all purpose flour
1 cup beef broth
8 ounces sour cream (I use light sour cream which works well.)
Egg noodles, cooked for serving
Instructions
1. Place steak, onion, parsley, mustard, salt, dill, pepper, mushrooms, and garlic into slow cooker. Stir well.
2. In a small bowl, whisk flour and broth together until well blended. Add broth to slow cooker and stir well. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 7 to 8 hours or until steak is tender. (10 hours all on LOW will also work.)
3. Remove lid and let stroganoff stand for 10 minutes. Stir in sour cream and serve over noodles.
Comments
This slow cooker is one of the many that I tried out when I was cooking for my parents in early 2009. Slow cooker meals were perfect to get started on Fridays before I drove back to my own home. This recipe is from Cooking Light: Slow Cooker and, as you may have noticed, I’m always game to try a new stroganoff recipe.
We all enjoyed this quite a bit, and my parents were able to feast on leftovers for days. This time around, Lance and I also enjoyed it quite a bit! The steak ends up very tender and well flavored.
Cooking Light: Slow Cooker