Crock-Pot Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with its silky creamy sauce, warms the heart of anyone who’s ever taken their first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.
Prep Time: 35 minutes (time includes browning the meat)
Cook Time: 4 hours 20 minutes on HIGH (6 to 8 hours on LOW)
Total Time: 4 hours 55 minutes
Yields: 6 servings
Equipment: 1 (12-inch) sauté pan, 1 (7-quart) Crock-pot (slow cooker) 1 large mixing bowl, 1 small mixing bowl, chef’s knife, large slotted spoon, colander
1 (2-pound) London Broil, cut into 2-inch pieces
6 tablespoons olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large onion, diced
1 pint of Cremini mushrooms, cleaned and quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of beef stock, , unsalted (reserve 1/2 cup)
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup heavy cream, room temperature
3/4 cup sour cream, room temperature
2 heaping tablespoons of Dijon mustard, room temperature
1 (16-ounce) package of broad egg noodles
2 tablespoons of butter, unsalted
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped
In a large mixing bowl add cubed beef, 2 tablespoons of olive oil, Kosher salt, and fresh ground black pepper, toss to combine.
Note: While the meat is browning prep the garlic, mushrooms, and onions.
Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan. Add half of the cubed beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.
Add the browned meat to the crockpot, Repeat the browning process adding an additional 2 tablespoons of olive oil with the other half of the cubed beef.
To the same sauté pan, over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the diced onions and mushrooms, minced garlic, 1/2 tablespoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, and fresh sprigs of thyme to the pan, cook for 3 to 4 minutes or until browned. Add the browned mushrooms, onions, and minced garlic to the crockpot.
With the pan off the heat add 1/4 cup of Cognac or 1/4 cup of beef stock into the hot pan. Still, over medium-high heat, carefully place the pan back over the heat scraping the brown bits from the bottom of the pan. Allow the pan juices to reduce by half, 3 to 5 minutes. Pour those juices into the crockpot.
Add 1 1/2 cups of beef stock and Worcestershire sauce into the Crock-pot, stir to combine.
Cover the Crock-pot, cook on LOW for 6 to 8 hours or on HIGH for 4 hours.
Whisk together the remaining 1/2 cup of the beef stock with the cornstarch until smooth and paste-like. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.
In a large pot of salted boiling water cook the egg noodles according to package directions. Using a colander, drain well before adding them to the crockpot.
In the meantime, in a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the Crock-pot, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste if needed.
Turn off the Crockpot. Pour the cooked egg noodles into the Crock-pot, stir until fully coated with sauce. Sprinkle Italian flat-leaf parsley over the top. There you have it, my Crock-Pot Beef Stroganoff.
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