Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crock Pot Beef Stroganoff

on January 29, 2014

2014-01-29 17.26.15

Slow Cooker Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with that silky creamy sauce, that warms the heart of anyone who’s ever taken that first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.

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2018-06-07 07.55.06

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Crock Pot

2018-06-07 12.19.19

2014-01-29 17.26.15

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: 12-inch sauté pan, Crockpot (slow cooker) large mixing bowl

2-pound London Broil, cut into 2-inch pieces
4 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, quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of unsalted beef stock
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
16-ounce package of broad egg noodles, cooked in boiling salted water according to package directions
2 tablespoons of unsalted butter
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.

Heat olive oil over medium-high heat in a large sauté pan. Add half the beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.

Add the meat to the slow cooker, Repeat the browning process with the other half of the beef.

To the same sauté pan heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Add the diced onions and mushroom to the pan and cook for 3 to 4 minutes or until browned. Add the mushrooms, onion, and minced garlic to the slow cooker.

With the pan off the heat, add the Cognac into the hot pan, place back onto the heat scraping the brown bits from the bottom of the pan. Allow the pan juice to reduce by half. Pour those juices into the slow cooker.

Pour 1 1/2 cups of unsalted beef stock and Worcestershire sauce into the slow cooker, stir to combine.

Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

Whisk together the remaining 1/2 cup of unsalted beef stock with the cornstarch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.

In a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the slow cooker, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste.

Turn off the slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce. Sprinkle Italian flat-leaf parsley over the top, serve hot.



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