Recipe courtesy of Bev Weidner

Slow Cooker Beef Stroganoff

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It's steak, mushrooms, beef stock, red wine (!), onions, a few spices, tomato paste and parsley flakes. Simple! But you just can't know how glorious your home is about to smell all afternoon. The beef is basically butter. So tender it should be locked in a cage in my mouth. The sauce is so rich, so succulent, so complex and so creamy. I went with pappardelle instead of egg noodles, but go with whatever ya dig!
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  • Level: Easy
  • Total: 8 hr 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Dry the stew meat with paper towels. Then dust with the flour and a pinch of salt and pepper, coating the meat all over.
  2. Heat the oil in a large skillet over medium-high heat. In batches, sear the meat on both sides, until you get good charring, 2 to 3 minutes per side.
  3. Add the seared beef, stock, wine, tomato paste, parsley, paprika, garlic powder, mushrooms, onions and a good pinch of salt and toss. Cook on high for 4 hours or low for 6 to 8 hours.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions, then drain.
  5. Once the beef is freak-out tender, add the sour cream and let it simmer while you cook the pasta according to its package directions. Taste the sauce! Does it need any salt? Also, if the sauce feels a little thin, make a little cornstarch slurry with 1 tablespoon cornstarch to 1/4 cup water, and add it to the slow cooker, 1 tablespoon at a time until it thickens up to your liking.
  6. Serve the ridiculous stroganoff over the cooked pasta and garnish with the parsley.

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