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My review
Classic Beef Stroganoff in a Slow Cooker
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pianoplaya93
"This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal."
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Ingredients
8 h 25 m servings 441Original recipe yields 4 servings (3 quarts)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 15Most helpful
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Newest
1/15/2018
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 ...
7/18/2019
Followed recipe except for substituting flat iron steak and omitting the dill...delicious, very tender and flavorful!
6/16/2019
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...
5/19/2019
I add 1 tablespoon of Worsteshire sauce. I also had some Tatefully Simple spinach seasoning. The dijon mustard makes this so yummy.
3/4/2019
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.
2/10/2019
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!
1/4/2019
This recipe is delicious. I made it exactly as written except I had fresh dill so I used 1.5tsp of fresh dill. This is a keeper.