Ingredients8 h 25 m servings 441
- Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
- Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
- Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.
Per Serving: 441 calories; 16.8 38.9 32.6 105 560 Full nutrition
ReviewsRead all reviews 15
Classic this is, it was so simple to throw in crockpot, but elegant enough to serve for company! I used a whole grain mustard because I love it. Served it over wide egg noodles, there were no ...
Followed recipe except for substituting flat iron steak and omitting the dill...delicious, very tender and flavorful!
I doubled the recipe. The only addition is that instead of twice the sour cream, I used 8oz Sc and 8oz Philly. Otherwise, followed the recipe exactly. Delicious! Over rice or noodles, it's fanta...
I add 1 tablespoon of Worsteshire sauce. I also had some Tatefully Simple spinach seasoning. The dijon mustard makes this so yummy.
I would definitely make it again. I used a little less dill, just because I was unsure about it. That's the only change that I made.
Great recipe! Had it tonight with company who raved about it. I used baby bellas (16 oz) 1 and 3/4 lbs of round steak and added tomato paste (2 Tablespoons) and the flavor was amazing!