Here’s a great recipe for beef stroganoff filled with plenty of that mushroom and onion flavor. It’s interesting to note, though, that the earliest versions of the recipe, (dating back to the 1860’s) didn’t have onions or mushrooms like most of us today would expect.Instead, the dish was traditionally cooked with mustard and bullion.
This recipe, however, is based off that 1950’s-style dish that includes beef strips and a mushroom, onion, and sour cream sauce. Serve it over a bed of egg noodles, and garnish the dish with fresh dill to really make the flavors pop. Since this is a slow cooker recipe, you can prepare it the morning of, or even the night before and get home to a perfectly cooked meal. Keep reading below for our beef stroganoff recipe…
Slow Cooker Beef Stroganoff
- 1lb round top steak, trimmed and cut into 1/4-inch thick slices
- 1 cup chopped onion
- 2 tablespoons fresh parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 8oz sliced mushrooms (about 2 cups)
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1/3 cup flour
- 1 cup beef broth
- 2 tablespoons cream cheese
- 8oz sour cream
- Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley
- Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
- In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.
- Add broth mixture to slow cooker, then stir well.
- Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.
- Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
Recipe adapted from Cooking Light