Super Duper Slow Cooker Beef Stroganoff Recipe
This slow cooker version of beef stroganoff uses sour cream, cream cheese, and cream of mushroom soup for a rich, savory classic main dish.
Beef, condensed golden mushroom soup, chopped onion, and Worcestershire sauce simmer in a slow cooker for easy beef stroganoff.
This is an absolutely fantastic recipe. The first time I made it exactly as written and it was wonderful. If you have time, there are a few things you can do to make it even better. I seared the cubes of chuck in a large skillet over medium-high heat with a bit of vegetable oil until each piece had a nice brown crust (Don't buy "stew meat" in the package if it's more expensive per pound than a chuck roast, it only takes a few minutes to trim and cube it yourself.) I transferred the browned meat to the slow cooker and reduced the heat to medium. I tossed in a couple tablespoons of butter and added the onions and a pinch of salt. Once the onions are soft and taking on some color, I tossed in the mushrooms and cooked them until they release their moisture and then get nicely browned. I then deglazed pan with the wine, and poured the mushrooms, onions, and wine to the cooker. The only other change I made was mixing the cornstarch and flour with water instead of the wine, since I used the wine for deglazing the p
I used Sherry instead of Red Wine as that it what I had on hand. I also forgot to whisk the corn starch and flour into the Sherry, but it turned out fine. Flavors were amazing, prep was relatively easy. Will definitely be making this one on a regular basis.
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I should probably start off by saying that stroganoff is one of my favorite meals but I'm pretty picky about it. I looked through this website for a while looking for a recipe that looked good and not too complicated. This was the perfect sunday recipe, just layer and let it go for a few hours. I wasn't sure what wine to use so I just used the cabernet sauvignon I had on hand. I did follow the recipe except two small changes. When I was putting salt and pepper on the stew meat I also added a bit of paprika. I also could not find dried chives so I just left them out. I think the way it was written the recipe is great, but it came out delicious my way too. None of the changes were very large. I just have a few things to point out. 1) warm the cream cheese up to room temperature to let it soften and consider breaking it into small chunks. 2) a tablespoon of paprika really adds some nice flavor to red meat dishes. 3) I really like a savory flavor so I might double the Worcestershire sauce the next time I make th
My family honestly did not like it. I don’t know if it was the wine, the sour cream or both, but I won’t be using this recipe again. Sorry!