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Slow-Cooked Beef Stroganoff

Slow Cooker Beef Stroganoff | NatashasKitchen.com

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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).

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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.

Slow Cooker Beef Stroganoff-8

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.

Slow Cooker Beef Stroganoff-9

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.

Slow Cooker Beef Stroganoff-10

5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.

Slow Cooker Beef Stroganoff-11

Slow Cooker Beef Stroganoff | NatashasKitchen.com

Slow-Cooked Beef Stroganoff + Giveaway

4.67 from 27 votes
Slow Cooker Beef Stroganoff | NatashasKitchen.com
Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $16-$20
Servings: 6 servings

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

  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.

Recipe Credits: Recipe from The Dairy Good Cookbook (Andrews McMeel Publishing, LLC). 

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Slow Cooker Beef Stroganoff | NatashasKitchen.com


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

Slow Cooker Beef Stroganoff-7  

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.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Kathy
    February 27, 2019

    Can I use frozen pearl onion? Reply

    • Natasha
      February 27, 2019

      Hi Kathy, I haven’t tried that, but I think it could work in this recipe. Reply

  • Aurora
    February 15, 2019

    I made this for Christmas dinner and it was wonderful! I live alone, so all the more for me. 🙂 I substituted chardonnay for the sherry, since I didn’t have any, and it worked just fine. Thank you so much for posting this! Reply

    • Natashas Kitchen
      February 15, 2019

      I’m so happy to hear you enjoyed that, Aurora!! Thank you for that thoughtful review!! Reply

  • Nadia
    December 4, 2018

    Can you make this in an instant pot? Reply

    • Natashas Kitchen
      December 4, 2018

      Hi Nadia! I think that could be done. I haven’t tried that myself. If you experiment please let me know how you like it! Reply

  • jessica
    October 31, 2018

    Can i use chardonnay white wine instead of sherry? Thanks Reply

    • Natashas Kitchen
      November 1, 2018

      Hi Jessica! I think that may work! Reply

  • Patricia
    October 13, 2018

    I haven’t tried this recipe, but I’m afraid I would miss the tang of a bit of mustard stirred in with the sauce. I use a very old NY Times recipe that is delightful, and very quick. I have saved this, but would def. add in a Tbl. of mustard. Reply

    • Natashas Kitchen
      October 13, 2018

      Thank you for the suggestion, Patricia! I will have to try that! Reply

  • Geraldine Reid
    October 13, 2018

    Hi Natasha, would I be able to freeze this recipe? I love making meals and freezing for later on. I live alone so this really works for me… Reply

    • Natashas Kitchen
      October 13, 2018

      Hi Geraldine. It should freeze well. Enjoy. Reply

    • Vicki M
      January 6, 2019

      LOVE my crock pot…always looking for new recipes….Made this today! Used red wine, as I didn’t have sherry. It was amazing….served with mashed potatoes and veggies. Looking forward to all my leftovers tomorrow!! Reply

  • Jenna
    September 21, 2018

    This recipie is a hit! I specifically bought a slow cooker to try this recipie out (best $20 I’ve ever spent lol) it was delicious! Upon preparing for this recipie it’s definitely obvious that 1/4 teaspoon of salt is 100% not enough for 1.5 pounds of beef stew. I added at least a teaspoon of salt + doubled the paprika, thyme and pepper, and then also added some Monterrey bay steak seasoning. I find that cutting the meat a little less than an inch will provide you with a much tender and flavorful product. I cooked this in a 7quart cooker for about 4.5 hours and it came out delicious! I added a bit more salt at the end and it was perfect, thanks Natasha! Reply

    • Natashas Kitchen
      September 21, 2018

      That’s so great! Thank you for sharing that with us! Reply

  • Natalya
    August 29, 2018

    Can this be served as a podliva for mashed potatoes? Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Natalya, I think that would be a great idea. Please let me know how you like it! Reply

      • Natalya
        August 30, 2018

        Thank you for the quick response!! I’ll let you know how it turns out:) Reply

        • Natashas Kitchen
          August 30, 2018

          My pleasure! I look forward to it. Reply

  • Fizza
    April 27, 2018

    Natasha I want to try your beef strogonauff but I want to make it with chicken Also can I substitute cherry with something else? Reply

    • Natasha
      natashaskitchen
      April 28, 2018

      Hi Fizza, I haven’t tried this recipe with chicken so I can’t say for sure. If you experiment, please let me know how it goes! Some white wine may work well as a substitute or chicken broth if you prefer to remove alcohol completely. It may need to be adjusted for seasoning though since the sherry does add flavor to the dish. Reply

  • Isabelle
    February 17, 2018

    Hi Natasha, I made this recipe tonight and my guest were really impressed. They took 2 plates 😃.
    Thank you so much for your work. It’s always simple and sooo good. Reply

    • Natasha's Kitchen
      February 19, 2018

      My pleasure Isabelle! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review! Reply

  • Chris
    February 8, 2018

    Natasha, this may sound stupid, but can you do this dish on/in the stove/oven if you don’t have a slow cooker/crock pot. Also is more liquid required if cooking it this way. Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Chris, one of my readers shared that she had great results making this on the stove top, but I haven’t tried it that way with this particular recipe to give specific instructions. This is the stroganoff recipe we make when doing the stove-top version. Reply

  • Daniela
    February 3, 2018

    Can i use salmon instead of beef? Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Daniela, I’ve never tried that substitution so can’t make a recommendation. Reply

  • Debra
    October 8, 2017

    I’m cooking for just two people these days. Do you think if I cut this recipe in half it would be to small a portion for the crockpot? Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Hi Debra – I think it might get too dry to cut the recipe unless you have a smaller sized crock pot. Reply

  • Liz Gilbert
    October 7, 2017

    Hi – Can you recommend a substitute for the sour cream? I am currently (I hope temporarily) on a dairy-free diet. Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Lize, I wish I had a good answer for that but I just have not tried any dairy free substitutions. Maybe someone else has tried and can provide some insight? Thanks in advance!! 🙂 Reply

    • Thomas Mercks
      February 7, 2018

      You might try a coconut cream, or see if there is a substitute in the aisle with the soy , almond, or rice milks. If it lacks the tang of sour cream, add a little vinegar.
      No, I haven’t tried it so let me know if it works. Reply

    • PATRICIA GARCIA
      February 11, 2018

      Many people I know use Greek yogurt as a sub-in for sour cream. Leaving out dairy would make it more like a beef stew. Reply

  • Michelle
    September 10, 2017

    I found that mine came out a little bland. I would add more garlic, more onion, more pepper and paprika. Meat was very tasty and cooked well! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Those add-ins sound great! Thanks for sharing 🙂 Reply

  • Vicki
    September 2, 2017

    Can you recommend a sherry to use in this recipe?
    I have no experience whatsoever with sherry.
    Thank you,
    Vicki Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Vicki, I honestly can’t remember the brand that I used. If you go to the liquor store, any dry sherry you get should work – they run $7-$14 and I most likely bought one around $7-$9. I would not recommend cooking sherry since it has salt and other add-ins that are not desirable. Reply

      • Vicki
        September 4, 2017

        Thank you so much for your reply.
        I am enjoying your recipes completely. Reply

  • Kristina
    June 9, 2017

    Hi,

    I am wondering can I use chicken broth or vegetable broth instead of beef broth? Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi Kristina, it will be slightly lighter in color but I do think either one of those will work fine in this recipe. Reply

  • Tash
    April 20, 2017

    We just finished devouring this delicious stroganoff! My husband took one bite and instantly gave it a 10! I loved it too and we are big stroganoff fans!

    I read the reviews about dry sherry but it was already too late and used cooking sherry – still delicious! Perhaps it may be an 11/10 with drinking sherry 🙂 Even my fussy daughter loved every bit of it! Reply

    • Natasha's Kitchen
      April 20, 2017

      I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂 Reply

  • tanya
    March 27, 2017

    Is there any substitute for the mushrooms in this dish? Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      You could omit them or add onions for extra flavor 🙂 Reply

  • Anna K
    October 18, 2016

    I made this today, currently needs 20 min and it will be done. When I read dry sherry I thought you meant cooking sherry…And just now I read the comments and realized you were talking about dry sherry wine not cooking sherry… We will see what happens. Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      Hi Anna, I follow the rule of thumb that you should cook with wine that you could drink (even though I don’t drink). Cooking wines have additives that alter the taste. I used to use cooking wines but I have had much nicer results using table wines. You don’t have to pay an arm and a leg for decent bottles – most wine brands are better than cooking wines and they run as low as $7 or so per bottle. I love cooking with wine because it adds really unique flavor that is hard to substitute. This is why I have several bottles of wine on hand all the time 😉 Reply

  • Jooha
    October 12, 2016

    I really want to try this recipe but I am hesitating because of sherry. I am not a drinker so I am worried if it would be a waste of buying sherry only for trying this recipe. Can I keep sherry for a long time if I buy it? Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Hi Jooha, We don’t drink either (at all), but we keep some nice bottles of wine for cooking purposes. You can keep sherry for a long time after buying it. I think it would still turn out ok if you added a little more beef broth instead of sherry. Reply

  • Anastasia
    September 4, 2016

    Hi Natasha, I found your site not long ago and its amazing how many things are here 🙂 Question: can this slow cooker beef stroganoff stuff be frozen? My husband is on a diet and my 5 yo is not a great eater, I dont want to waste a good meal that can be preserved for the next week? I am wondering if it will lose the original flavor and texture if frozen… Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Hi Anastasia, I haven’t tried freezing it but I imagine it would work fine. Reply

  • Vera
    July 20, 2016

    Great recipe, made it once and loved it and everyone else. I skipped the wine part but it was very good! Perhaps will try adding some wine next time just to compare what tastes better to me 🙂 Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      I’m so glad you liked it! 🙂 Reply

  • Ursula
    June 21, 2016

    Can you make this with chicken? Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      Hi Ursula, I haven’t tried this with chicken so I can’t say for sure. My go-to creamy chicken casserole is this recipe. I hope you love it if you try it! 🙂 Reply

  • Anastassiya
    April 18, 2016

    Ok! Cooked it on my stove/hob and it went really tasty..really good..thank you for sharing this lovely recipe. Merci Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Oh wonderful!! 🙂 Thanks for reporting back and now I know what a hob is! 😉 Reply

  • Anastassiya
    April 14, 2016

    Natasha, hi! I dont have a slow-cooker.. can I do it in a traditional way?:))) on the hob:)? merci! Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Yes, this can work on the stove-top. I’ve never heard the expression “on the hob” before so hopefully I got it right (stove?) ;). I hope you enjoy it! Reply

      • Anastassiya
        April 16, 2016

        Hello! Perhaps, it is the way English say it;) thank you for the reply!:) Reply

  • Laura
    March 17, 2016

    Hi Natasha,

    Thank you for sharing. Can I use a Sherry Cooking Wine? Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      My rule of thumb with cooking wine is if It’s drinkable (although I don’t drink), it’s good to cook with. The cooking wines in grocery stores have additives that make them pretty awful to drink. I think the flavor would be better with a good table wine but if you must, I’d suggest cutting the cooking wine in half to reduce the chance of off flavors. Reply

      • SharonK
        June 4, 2016

        Do not use ‘cooking’ wines for any dish, they are not fit for drinking, thus not fit for cooking. We don’t drink but keep a red, blush and white on hand, good wine, just for cooking. The heat evaporates the alcohol. You want ‘good’ food, use good wine. If it turns to vinegar, you have the most wonderful wine vinegars for marinating meats. Never wasted. Reply

  • Inessa
    February 17, 2016

    i made this and my family loved it thank you so much 😀 Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Inessa, I’m so happy to hear that! Thank you for sharing your great review! 😃 Reply

  • Alla
    January 18, 2016

    So I did this recipe today and oooh my, it is AAAAMAZING!!! Thank you Natasha for the recipe:) Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Alla, thank you for such a nice review and you are welcome 😁. Reply

  • Rita
    January 18, 2016

    Made this one yesterday with some corrections. I used dry white wine instead of sherry, I had frozen mushrooms, so I used them and I had vegetable broth instead beef. It turns out to be very delicious! One thing, it was more watery that your, but it’s fine. Absolutely love this recipe! Will definitely make it more! Thanks for shearing it! Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      I’m so happy you liked it! Thank you so much for sharing that with me 🙂 Reply

    • Rita
      January 18, 2016

      Thanks for *sharing* it! Reply

  • Julia
    January 16, 2016

    As unfortunate as it is, my husband does not like mushrooms. Do you have any thoughts of what I could use in their place for this recipe? Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Hi Julia, that’s a tough one because they add so much to this dish, but I guess you could replace it with onions as they also add good flavor to meat dishes. Reply

  • Julie
    November 14, 2015

    I hate giving bad reviews but I wasted meat (which was around $12 not including all the other ingredients) and my time on this one. The 8 oz of sour cream made this dish sour tasting. It was just not good. Will try to find a stroganoff without sour cream. If you still want to try this recipe, take out the sour cream or at least half it. Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      Hi Julie, I’m sorry you didn’t like it :(. Adding sour cream is the traditional way of making stroganoff but if you aren’t a fan of the sour cream taste, I think you’d really like this stroganoff recipe instead: https://natashaskitchen.com/2011/04/03/marias-russian-beef-stroganoff/ Reply

    • alesia
      January 15, 2016

      Julie, sour cream could not spoil you recipe so bad. I think your dish turned out so sour because of the kind of wine you were using. I made this dish several times already and it was great every time! Reply

    • A
      May 3, 2018

      Are you sure you used sherry and not sherry vinegar (or wine that had turned to vinegar)? The sour cream doesn’t make this dish very sour. Reply

  • Irina
    November 10, 2015

    Hey Natasha what kind of sherry do you use? Can dry red wine be used here? Reply

    • Natasha
      natashaskitchen
      November 10, 2015

      It just says dry sherry on the bottle. Red wine would darken the color of the sauce and would give it a pinker tint. I haven’t tested this recipe with red wine so I can’t say for sure how it would affect the flavor but I would probably try a dry white wine before trying a dry red one. Reply

    • PATRICIA GARCIA
      May 3, 2018

      dry vermouth is a good sub-in for sherry Reply

  • Angelica
    October 30, 2015

    I just purchased a slow cooker, this would be a great 1st recipe to try!!! Reply

  • Margaret Smith
    July 22, 2015
  • Margaret Smith
    July 22, 2015

    My mouth is watering right now. This recipe sounds so good. One of my favorites is homemade mac & cheese.
    Thanks so much. Reply

  • Vickie
    July 1, 2015

    Gosh, so many favorite recipes made with all my aunts, great gran, grandma and mom. They are all gone now..so many fond memories of making good southern food..many recipes are over 100 years old. Like, chicken and dumplings, hush puppies, fried fish, mac and cheese, pole beans with snap peas..pea picking cake, red velvet (the real one from Georgia, fudge..okra..chow chow..canning, freezing.. fried chicken, collards, tater salad, cornbread..sweet tea..DRESSING..on and on. Luckily I can cook and am teaching the next generation!
    I pinned your recipe it looks great! Reply

  • Kristen
    June 30, 2015

    My family loves cherry cheese pie…we’ve been making it for years on most holidays. Reply

  • Leela
    June 30, 2015

    Homemade pizza stone pizza with a mozzarella filled crust and loaded with lots of cheese. My kids enjoy learning how it’s done and eating the results. Reply

  • melissa Resnick
    June 30, 2015

    one of my kids fav dishes is a taco dip made with cottage cheese and cream cheese , now they make it for there family Reply

  • Richard Hicks
    June 30, 2015

    My favorite is a sour cream cheese potato casserole that my Grandmother cooked often. We still fix one every now and then. Reply

  • rajee
    June 30, 2015

     Reply

  • Rajee Pandi
    June 30, 2015

    I always love to try new recipes Reply

  • June 30, 2015

    One of my fav things to drink in the fall is chai latte. If you use whole milk, it is like sipping liquid pumpkin pie! LOL I will always remember the first time I had this beverage. I was at a restaurant with a very close friend, just spending the day together, and decided to try it based on their suggestion. Changed my life! Have been drinking it ever since. Reply

  • Wanda McHenry
    June 30, 2015

    My mother’s homemade baked macaroni and cheese topped with whole plum tomatoes, which now is a family favorite. Reply

  • Denise L
    June 30, 2015

    tweeted –  Reply

  • Denise L
    June 30, 2015

    My homemade mac & cheese is a special recipe in my family because I never get complaints when I make it. It’s my son’s favorite food! Reply

  • Bert Ruiz
    June 30, 2015

    My wife and I like tres leches cake, this was our wedding cake and we celebrate every special occasion with a slice of our favorite dessert Reply

  • Erica B.
    June 30, 2015

    We always make buffalo chicken dip for our family parties. Reply

  • Tabathia B
    June 29, 2015
  • Tabathia B
    June 29, 2015

    My grandmother makes every holiday a homemade mashed potatoes by dicing her potatoes using lots of shredded cheese some milk

    tbarrettno1 at gmail dot com Reply

  • Ed
    June 29, 2015

    Mom’s Sweet Vidalia Onion Pie is the recipe of choice for this! Reply

  • joe gersch
    June 29, 2015

    my favorite dairy recipe that is passed down from my family is my grandma’s creamy cottage cheese and we make this every fourth of july for breakfast. Reply

  • Rebecca Graham
    June 29, 2015

    I will never get tired of recipes for mac and cheese. That is my fave. Reply

  • Thomas Murphy
    June 28, 2015

    We love to make cheesecake and the recipe has been passed down from my great grand mother through the generations. Reply

  • Stephanie Phelps
    June 28, 2015

     Reply

  • Stephanie Phelps
    June 28, 2015

    I love to make Sour Cream Apple Pie I
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    3/4 cup white sugar
    1/4 teaspoon ground nutmeg
    1 egg
    1 cup sour cream
    1 teaspoon vanilla extract
    3 cups apples, peeled and chopped
    1 recipe pastry for a 9 inch single crust pie
    1/3 cup white sugar
    1/3 cup all-purpose flour
    1 teaspoon ground cinnamon
    2 tablespoons butter Reply

  • Chi Shannon
    June 28, 2015
  • Chi Shannon
    June 28, 2015

    I love dairy in anything! but my very favorite way to have it is in a milkshake!! Any and all flavors. I just LOVE milkshakes 🙂 this is special to me because it was always a special treat that my mom would make or that we’d get when we’d go out together 🙂 Reply

  • Daniel M
    June 28, 2015

    always like making a pizza with lots of cheese Reply

  • maria cantu
    June 28, 2015

    I making enchiladas because of all the cheese I put in them. Reply

  • Brittney House
    June 28, 2015

    We love making Pimiento cheese dip. Every year when the family gets together someone from the family makes the dip and adds their special touch to it. Reply

  • Debbi Wellenstein
    June 28, 2015

    When I lived in Wisconsin, we visited the Wisconsin State Fair every year primarily for the cream puffs that were served in the dairy building. Cream puffs filled with sweetened whipped cream, and dusted with confectioner’s sugar-simply the best! Reply

  • June 28, 2015

    Homemade waffles are a favorite of mine and my family’s. I’m thinking of making waffles tonight! Reply

  • Kathleen
    June 28, 2015

    My dish would be lasagna with ricotta cheese. My grandma used to make this on special occasions like birthdays and holidays. Although she passed away 5 years ago, it reminds me so much of the great family celebrations we had with her when she still was alive. I still make her recipe on birthdays.

    kport207 at gmail dot com Reply

  • Amanda Sakovitz
    June 28, 2015

    I like to make creamy fennel soup that was passed down from my grandmother to mom to me! Reply

  • June 28, 2015

     Reply

  • Cynthia C
    June 28, 2015

    I can remember my mom making home made cream puffs with custard filling. I still make her recipe on special occasions. Reply

  • Lynne
    June 28, 2015

    Thank You for chance to win. I can’t wait to try your crock pot need stragonoff. It looks delicious! Thank U Again. Lynn H. Reply

  • Zina P
    June 27, 2015

    Well, if it’s Natasha approved, this recipe is awesome….love beef stroganoff and will definitely make for the family. We love anything with sour cream in the ingredients or topping! Reply

  • Debbie B
    June 27, 2015
  • Selina
    June 27, 2015

    This looks delicious!! Like the slow-cooker version idea!! Reply

  • Debbie B
    June 27, 2015

    my mother in law’s banana pudding is a family favorite Reply

  • Linda G
    June 27, 2015

    Looks like a great cookbook! Wonderful recipes to try! Reply

  • Gina M
    June 27, 2015

    tweet–https://twitter.com/WildOrchid985/status/614828887973974016 Reply

  • Gina M
    June 27, 2015

    My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com Reply

  • Kimmy Ripley
    June 26, 2015

    I enjoy making homemade ice-cream for my family. It is great for parties and get-togethers. Reply

  • Susan Smith
    June 23, 2015

    My Mom made a tapioca pudding with small pearl tapiocas that was handed down from her Mom now I make for my family. Reply

  • June 22, 2015

    When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious! Reply

  • Diana
    June 21, 2015

    Hi Natasha, do you think dried mushrooms would work with this recipe? Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      I think they would if you soaked them in water first, otherwise they would absorb too much liquid from the pot and the finished product would be dry. Reply

  • Rebecca Madar
    June 21, 2015

    This sounds like a great cookbook for the family to share. Reply

  • Jennifer
    June 20, 2015

    Tweets @https://twitter.com/jen_2_sweet Reply

  • Jennifer
    June 20, 2015

    Yummy putting this on the meal plan this week Reply

  • Anuja Khemka
    June 20, 2015

    Love your recipes 🙂 Reply

  • Galina
    June 19, 2015

    I’ve never made beef stroganoff before so I’m really looking forward to making this soon! Thanks so much for the recipe natash!!!! Reply

  • Annmarie W.
    June 19, 2015

    One of our favorite dishes is a recipe that my favorite Aunt was kind enough to share with me.She got the recipe- which she has been making for years- out of a magazine back in the 60s or early 70s! It’s her homemade mac n cheese! We use rotini, with milk and lots of shredded cheddar cheeses & parmesan, too! It’s absolutely delicious! Reply

  • rachel
    June 16, 2015

    I love making tapioca pudding. My mom always made it for my dad. My hubby doesn’t like it so it’s all mine though!! haha Reply

  • Tammy
    June 15, 2015

    This looks so fabulous. Just wondering if you can substitute beef broth for the sherry. Thanks so much! Reply

    • Natasha
      natashaskitchen
      June 15, 2015

      Tammy, yes you can do the substitution. It won’t quite have the same flavor but it would still work :). Reply

  • Linda L. Miller
    June 15, 2015

    I enjoy getting the good recipes at your site. Reply

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