Slow Cooker Recipe: Beef Stroganoff

Beef Stroganoff

1      (1-pound) top round steak (1 inch thick), trimmed

  • 1        cup  chopped onion
  • 2       tablespoon  chopped fresh parsley
  • 2       tablespoons   Dijon mustard
  • 1/2   teaspoon   salt
  • 1/2   teaspoon    freshly ground black pepper
  • 1          (8-ounce) package sliced mushrooms (about 2 cups)
  • 1.5      ounces   all-purpose flour (about 1/3 cup)
  • 1         cup   fat-free, lower-sodium beef broth
  • 1         (8-ounce) container low-fat sour cream
  • 2         cups   hot cooked medium egg noodles (about 4 ounces uncooked)


  • 1. Cut steak diagonally across grain into 1/4-inch-thick slices.
  • Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
  • 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.
    Add broth mixture to slow cooker; stir well.
    Cover with lid; cook on high-heat setting 1 hour.
    Reduce to low-heat setting, and cook 7 to 8 hours
    or until steak is tender.
    Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream.
  • Serve stroganoff over noodles.

Cooking Tip: Double the broth/flour mixture to cover the meat in the slow cooker.
Copyright © 2014   Time Inc. Lifestyle Group.   All Rights Reserved. Cooking Light magazine 1999


One thought on “Slow Cooker Recipe: Beef Stroganoff

  1. Pingback: Supper With Nana Blog & Slow Cooker Recipes | Southern State Of Mind

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