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This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well. Read on to enter the giveaway!June is National Dairy Month and I for one am thankful for dairy. Butter, cheese, milk, yogurt; I wouldn’t want to cook without them! It’s also perfect timing for the release of this cookbook that compiles recipes from America’s dairy farmers, The Dairy Good Cookbook.
Great big thank you to all of the families who work hard to produce all the wholesome dairy products that our family enjoys and to Dairy Good for sponsoring this post (as always, the opinions and text are my own).
Ingredients for Slow-Cooked Beef Stroganoff:
1 1/2 lbs beef stew meat
1 Tbsp vegetable oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or chopped yellow onion
2 garlic cloves, minced
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp smoked paprika or paprika
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz sour cream
1/3 cup all-purpose flour
2 tsp snipped fresh dill, plus more for garnish
12-16 oz cooked egg noodles
How to Make Crock Pot Beef Stroganoff:
1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
Slow-Cooked Beef Stroganoff + Giveaway
Ingredients
- 1 1/2 lbs beef stew meat
- 1 Tbsp vegetable oil
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions or chopped yellow onion
- 2 garlic cloves, minced
- 1/2 tsp dried thyme, crushed
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or paprika
- 1 bay leaf
- 1 1/2 cups beef broth
- 1/3 cup dry sherry
- 8 oz sour cream
- 1/3 cup all-purpose flour
- 2 tsp snipped fresh dill, plus more for garnish
- 1 lb Cooked egg noodles to serve
Instructions
- Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
- In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
- Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
- (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
- Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
Recipe Credits: Recipe from The Dairy Good Cookbook (Andrews McMeel Publishing, LLC).
A little about this cookbook:
*113 everyday, family-friendly recipes shared by the folks who work hard to create the dairy products we love.
*You get a glimpse of the families that produce the dairy products in your fridge. I particularly liked reading about the Lourenzo family from Oregon who get their children involved with their farm. It’s similar to our family’s story (minus the cows, of course). We also love to get the whole family involved with our blog; developing recipes together and giving our son a deeper appreciation for what’s on his dinner plate. The book doubles as a teaching tool to show kids where their dairy products come from.
*The Dairy Good Cookbook is available in stores nationwide or can also be purchased online through Amazon, Barnes and Noble or Indie Bound.
Through The Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of The Dairy Good Cookbook and a $75 gift card, share a recipe or dish that celebrates your love of dairy (meaning that the recipe or dish must include cow’s milk, cheese and/or yogurt) as well as a story of how that recipe or dish has been passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.
Entry Instructions (giveaway ended):
You may receive (1) total entry by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
My husband is not a fan of dill. Would it ruin the recipe to leave it out? Or do you recommend something else to substitute for the dill?
Hi Amy! That would be fine. Alternatively, you could use parsley.
Not exactly sure what I may have done wrong but I found this bland. I added salt, Worcestershire sauce, and mustard and that does help. Cooked nicely but needs something.