This tender, creamy, and filling stew is what makes my family and I love stew! Every component of beef stroganoff has wonderful flavor and the fact that this meal cooks slowly in the Crockpot impresses me more.
It does not lack in flavor, texture, or quality of this notoriously easy to ruin – the beef becomes tough and chewy, or the dairy curdles.
Beef stroganoff is a comfort meal and one of my favorites. The length of time the regular recipe requires kept me from making this dish despite having the desire. This recipe solves that problem, and I am thrilled – my family will be too!
1 can less-sodium beef broth, divided
1-1/2 pounds boneless beef chuck eye roast (trim the fat), cut into 2-inch cubes
2 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 Tbsp. vegetable oil
1 medium yellow onion, thinly sliced
8 ounces button mushrooms, sliced
1/2 cup red wine
4 garlic cloves, minced
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3 Tbsp. cornstarch
8 ounces old fashioned wide egg noodles
4 ounces cream cheese, cut into 1-inch cubes
1 cup sour cream
2 Tbsp. chopped fresh parsley, for garnish (optional)
Measure 1/2 cup broth and reserve in covered container in the fridge. You will use this later,
Season beef on all sides with 1-1/2 tsp. salt and 1/4 tsp. pepper. In large skillet, heat the oil over medium-high heat. Add half of beef and cook 6 to 8 minutes or until very well browned on all sides; turning occasionally – the more browning, the better the flavor of the whole dish. Transfer beef to the Crockpot. Repeat with remaining beef, transferring beef to Crockpot when well browned after each batch.
Add onion and mushrooms to skillet. Cook 8 to 10 minutes or until the mushrooms reach well browned, stirring occasionally. Stir in remaining 1/2 tsp. salt and 1/4 tsp. pepper, then transfer to the Crockpot.
When finished, deglaze pan with red wine and add to the Crockpot.
Add garlic, mustard, Worcestershire sauce and beef broth, to the Crockpot and stir well. Cover and cook on low for 8 hours, or on high for 4 hours. (Low is preferred so the meat becomes tender and the flavors develop.)
When the time is complete, remove lid and use wooden spoon to coarsely break up beef. It’s ok to have chunks; you just want the pieces to be bite sized.
In small bowl, whisk cornstarch and remaining 1/2 cup broth (from fridge) until smooth. Stir cornstarch mixture into beef mixture in the Crockpot.
Return to the HIGH setting, if necessary. Cover Crockpot and cook 15 to 20 minutes longer or until sauce has thickened.
Meanwhile, cook noodles according to package instructions and drain.
Add cream cheese and sour cream to Crockpot and stir until cream cheese melts and incorporates fully.
Serve beef mixture over noodles or pour cooked noodles into Crockpot and stir until well combined.
Serve garnished with parsley, if desired.
• I have always served beef stroganoff over egg noodles. There is something about how well they go together – the sauce coats the noodles and the noodles do not overwhelm the dish. If you do not like egg noodles, you can choose another pasta of your choice.
• The cut of beef is important when making beef stroganoff as it provides the base for all other flavors to develop. The beauty of making it in the Crockpot is that it is better to use chuck beef (also called stewing beef) which is a much less expensive cut of beef.
• While this is not a dump and turn on recipe, the steps are fewer and then it is left to the Crockpot. For instance, the beef must be browned, this is non-negotiable! The mushrooms and onions must be browned quickly as well.
• The good news is that all the prep can take place the night before and then set the Crockpot in the morning.
• In all honesty, you really should use full fat, regular sour cream. – to use another variety, or substitute Greek yogurt, increases the chance that the sauce will break because it is the fat in the dairy that holds the structure.