A slow-cooker meal is a relief to come home to and realize dinner is one step away from being on the table, especially when you realize your child has just created a wonderful attempt at a Picasso on your couch. But what bothers me about slow cooker recipes is that they are almost always made with a “a can of this” and a “can of that.” Have you ever read the ingredient list in a can of mushroom soup? It should be mushrooms, broth, flour, cream, salt and pepper. Instead it’s a long list of chemicals and preservatives that I’m sure is the same ingredient list used to make my husband’s running shoes.
Put down all of that mess for this delicious homemade beef stroganoff. So creamy and comforting you will think that your grandma slaved away in the kitchen all day when really it took you a whopping 10 minutes.
Slow Cooker Beef Stroganoff
1 1/2 – 2 pounds beef chuck roast
2 cups cremini mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups beef broth
2 tablespoons Dijon mustard
1/3 cup all-purpose flour
8 ounces sour cream
1 tablespoon fresh parsley or dill, chopped
cooked egg noodles, 1 cup per serving
Helpful Tip: 1 1/2 pounds Round Steak Stew Meat can be substituted for a beef chuck roast.
Notes: serves 6
1. With a sharp knife, cut beef diagonally across the grain in thin 1/4 inch to 1/2 inch slices. Place beef, mushrooms, onions, garlic, salt, and pepper in the slow cooker.
2. In a bowl, whisk to combine beef broth, flour, and mustard. Pour over beef and mushrooms and stir to combine. Cover with the lid and cook on low for 8 hours or on high for 4 hours.
3. Once cooked and the meat is tender, add sour cream and parsley or dill. Stir to combine. Taste and add additional salt and pepper if needed.
4. To serve, place noodles on a plate and spoon beef stroganoff over the noodles.
This recipe was created for and originally posted on Spoonful.com.