Dinner In the Kitchen

Beef Stroganoff in the Crockpot

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!

Beef Stroganoff - pinnable

 

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.

Beef Stroganoff

 

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.

Beef Stroganoff

Dice up a cup of red onion and toss that in the crockpot as well.

Beef Stroganoff

Add in 2 tablespoons of Dijon mustard (whole grain is ideal).

Beef Stroganoff

Measure out a cup of beef broth, and add in 2 tablespoons of corn starch. Whisk until smooth.

Beef Stroganoff

Pour that into the crockpot and give it all a stir.

Beef Stroganoff

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.

Beef Stroganoff

Isn’t this looking good?

Beef Stroganoff

 

Stir in a cup of sour cream, and turn off the heat.

Beef Stroganoff

Stir this together with your cooked noodles in a serving dish and enjoy!

Beef Stroganoff - large

Beef Stroganoff in the Crockpot
 
Prep time
Total time
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Enjoy!

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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