The classic tender beef in a tangy and creamy sauce of beef stroganoff, with the simplicity of making it in the crockpot. With the recent Olympics that took place in Sochi, I got to thinking about dishes that were traditionally Russian in origin and thought it would be nice to make beef stroganoff, which I hadn’t had in forever!
To begin, cut a 2 pound beef chuck roast into pieces that are about a half inch thick and an inch and a half square on the surface. These do not have to be exact, just “about” that size.
Place the beef in your crockpot and toss in a half teaspoon each of salt and pepper, 2 teaspoons dry parsley, a half teaspoon of dill, and 3 cloves of minced garlic.
Dice up a cup of red onion and toss that in the crockpot as well.
Add in 2 tablespoons of Dijon mustard (whole grain is ideal).
Measure out a cup of beef broth, and add in 2 tablespoons of corn starch. Whisk until smooth.
Pour that into the crockpot and give it all a stir.
Finally fold in some sliced mushrooms. I used about a cup – add as much as you like. Cover and cook on high for an hour, and then reduce it to low for 6-7 hours. When it is just about done, begin cooking a pound of pasta. Something similar to an egg noodle is what you want. I used Italian gigli.
Isn’t this looking good?
Stir in a cup of sour cream, and turn off the heat.
Stir this together with your cooked noodles in a serving dish and enjoy!
- 2 lb beef chuck roast
- 1 c diced red onion
- 2 tsp dry parsely
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dill
- 2 Tb Dijon Mustard (whole grain is preferable)
- 3 cloves garlic, minced
- 1 c beef broth
- 2 Tb cornstarch
- 1 c sliced mushrooms
- 1 c sour cream
- 1 lb egg noodles or similar pasta, cooked according to package directions
- To begin, cut your beef into pieces that are about an inch and a half square and a half inch thick. Place that in your crockpot. Add in the red onion, parsley, salt, pepper, dill, mustard and garlic. In a dish, whisk together the beef broth and corn starch until smooth. Pour it into the crockpot. Give everything a stir to combine. Fold in the mushrooms. Cook this on high for an hour and then turn it down to low for 6-7 hours. When it is almost done, cook your noodles. When they are both finished (noodles and meat) stir the sour cream into the meat mixture and turn off the heat. Combine the noodles and meat sauce in a serving bowl.