Crock Pot Beef Stroganoff
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5
4 reviews
Excellent
Crock Pot Beef Stroganoff
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This Crock Pot Beef Stroganoff is an easier version of the comfort food classic -- and it's packed with flavor!
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Ingredients
- 3-4 lbs. beef chuck eye steak trimmed and cut into 1 ½ -inch pieces, or chuck eye roast, boneless
- kosher salt to taste
- ground black pepper to taste
- 16 ounces white mushroom or baby bella, sliced
- 1 onion sliced, large
- 1 bay leaf
- 2 cream of mushroom soup NOT diluted, canned (10.5 ounces each
- ¼ cup beef broth
- ¼ cup white wine dry
- ¼ cup tomato paste
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic about 3 large cloves, minced or grated
- 1 tablespoon thyme or 1 teaspoon dried thyme, minced fresh
- ¼ cup sour cream at room temperature
- 2 teaspoons Dijon mustard
- 1 tablespoon dill optional, minced fresh
- fresh parsley optional garnish, chopped
- egg noodles optional, cooked, for serving
- potato
- rice
Instructions
- Season the meat with salt and pepper to taste. Place in the bottom of a slow cooker. Add the mushrooms, onion, and bay leaf.
- In a large bowl or measuring cup, whisk together the condensed soup, beef broth, wine, tomato paste, Worcestershire sauce, garlic, thyme, and ½ teaspoon of pepper.
- Pour the soup mixture into the slow cooker.
- Cover and cook until the beef is tender, about 8-9 hours on LOW or 4-5 hours on HIGH.
- Discard the bay leaf. Using a large spoon, skim fat from the surface of the sauce.
- In a medium bowl, whisk together ½ cup of the warm sauce with the sour cream, mustard, and dill. This tempers the sour cream so that it doesn’t break when it hits the hot sauce. Stir the mixture back into the slow cooker.
- Taste and season with salt and pepper, as needed.
- Serve beef and gravy over cooked egg noodles, mashed potatoes, or rice, and garnish with fresh parsley, if desired.
Notes
- * The chuck eye is a long, narrow group of muscles that runs along the center of the chuck, or shoulder section of the cow, from front to back. It is a continuation of the same muscles that make up the rib eye, one of the most flavorful and tender cuts of beef. If you can’t find chuck eye roast or chuck eye steak, try ribeye steak, a top blade roast, a bottom chuck roast, or even beef stew meat.
- For tender beef stroganoff, it’s important to cook the meat long enough to break down the tough connective tissue and fibers. If your meat is still tough after about 8 hours on LOW or 4 hours on HIGH, then cover with the lid and continue cooking.
- For tender beef stroganoff, it’s important to cook the meat long enough to break down the tough connective tissue and fibers. If your meat is still tough after about 8 hours on LOW or 4 hours on HIGH, then cover with the lid and continue cooking.
- Every Crock Pot runs at a slightly different temperature, which is why the recipe gives ranges for suggested cooking times. Just get to know your slow cooker, and keep an eye on the dish the first time you prepare it. You'll know that the beef is done when it's fall-apart tender!
- Every Crock Pot runs at a slightly different temperature, which is why the recipe gives ranges for suggested cooking times. Just get to know your slow cooker, and keep an eye on the dish the first time you prepare it. You'll know that the beef is done when it's fall-apart tender!
- Use full-fat sour cream at room temperature, and temper the sour cream with a small amount of hot gravy before adding the sour cream to the slow cooker. These steps prevent the sour cream from breaking or curdling when it hits the hot pot.
- Use full-fat sour cream at room temperature, and temper the sour cream with a small amount of hot gravy before adding the sour cream to the slow cooker. These steps prevent the sour cream from breaking or curdling when it hits the hot pot.
Nutrition Information
Show Details
Serving
1/8 of the beef and gravy
Calories
401kcal
(20%)
Carbohydrates
13g
(4%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
125mg
(42%)
Sodium
579mg
(24%)
Potassium
1391mg
(30%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
198IU
(4%)
Vitamin C
5mg
(6%)
Calcium
115mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1/8 of the beef and gravy | |
| Calories | 401kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 579mg | 24% |
| Potassium | 1391mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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