Beef Stroganoff
Hearty beef stroganoff made in a slow cooker with stew meat, cream of mushroom soup, wide egg noodles, and a sour cream finish.
Beef Stroganoff is one of the best comfort foods. Served over buttered egg noodles...nothing is better.
Submitted by: Brenda from Girard, IL
Yield: Varies
- Cook stew meat in a slow cooker on medium for 6 to 8 hours, then combine with warmed cream of mushroom soup plus reserved broth.
- Boil wide egg noodles briefly, then let them finish cooking off heat for tender but not mushy noodles.
- Finish each serving with a spoonful of sour cream and adjust seasoning with substitutions like Quebec or steak seasoning as needed.
Preparation Instructions:
Put stew meat, prime rib rub and beef broth in slow cooker (NOT CROCKPOT), set on middle heat and cook all day (6-8 hours).
Drain broth off meat into measuring cup. Heat soup + 1/2 can (fill soup can half full) of drained broth in a sauté pan. Combine meat with soup mixture and return to slow cooker. Reduce heat on slow cooker to just keep warm.
Bring to a boil remaining broth plus enough water to cook noodles (just enough). Put noodles in boiling liquid. Cook for 3 minutes, stirring to make sure all noodles soften. Put lid on pan and turn heat off. Let noodles sit for 10-15 minutes to finish cooking.
Serve meat over noodles and garnish with sour cream to taste.
thespicehouse.com
More About This Recipe
Can substitute Quebec seasoning
Frequently Asked Questions
What cut of beef works best for this stroganoff?
Use stew meat, chuck roast cut into cubes, or sirloin tips. These tougher cuts become tender with slow cooking. Avoid very lean quick-cooking steaks because they can dry out.
The recipe mentions Bloody Mary Mate and prime rib rub. What are good substitutes?
Both are seasoning blends. Use 1 tablespoon per pound as a guide. Substitutes include Montreal steak seasoning, Quebec seasoning, Worcestershire plus salt and pepper, or any steak rub you like. Taste and adjust before serving.
Why does the recipe say slow cooker and not Crock-Pot?
Crock-Pot is a brand of slow cooker. The important part is to cook on a medium or equivalent setting for 6 to 8 hours. If your appliance runs hot, shorten the time and check the meat for tenderness.
Can I use fresh mushrooms and onions instead of canned soup?
Yes. Sauté sliced mushrooms and onions until soft, then make a quick sauce with 1 to 1.5 cups beef broth and 1 to 2 tablespoons flour or a small roux, then stir in cream or sour cream off heat. Add this to the meat and keep warm.
How do I keep the noodles from getting soggy?
Boil the extra wide egg noodles for just about 3 minutes, stirring so they soften, then turn off the heat and cover for 10 to 15 minutes to finish. Do not overboil. Reserve some cooking liquid to thin the sauce if needed and serve immediately.
When should I add sour cream?
Add sour cream at serving time or stir it into the sauce off heat. High, prolonged heat can make sour cream separate, so avoid boiling it in the slow cooker.
How do I store and reheat leftovers?
Refrigerate beef and noodles separately in airtight containers for 3 to 4 days. To reheat, warm the meat gently with a splash of broth and then combine with noodles. Freeze the meat (without sour cream) up to 3 months; thaw in the refrigerator before reheating.
What cut of beef works best for this stroganoff?
Use stew meat, chuck roast cut into cubes, or sirloin tips. These tougher cuts become tender with slow cooking. Avoid very lean quick-cooking steaks because they can dry out.
The recipe mentions Bloody Mary Mate and prime rib rub. What are good substitutes?
Both are seasoning blends. Use 1 tablespoon per pound as a guide. Substitutes include Montreal steak seasoning, Quebec seasoning, Worcestershire plus salt and pepper, or any steak rub you like. Taste and adjust before serving.
Why does the recipe say slow cooker and not Crock-Pot?
Crock-Pot is a brand of slow cooker. The important part is to cook on a medium or equivalent setting for 6 to 8 hours. If your appliance runs hot, shorten the time and check the meat for tenderness.
Can I use fresh mushrooms and onions instead of canned soup?
Yes. Sauté sliced mushrooms and onions until soft, then make a quick sauce with 1 to 1.5 cups beef broth and 1 to 2 tablespoons flour or a small roux, then stir in cream or sour cream off heat. Add this to the meat and keep warm.
How do I keep the noodles from getting soggy?
Boil the extra wide egg noodles for just about 3 minutes, stirring so they soften, then turn off the heat and cover for 10 to 15 minutes to finish. Do not overboil. Reserve some cooking liquid to thin the sauce if needed and serve immediately.
When should I add sour cream?
Add sour cream at serving time or stir it into the sauce off heat. High, prolonged heat can make sour cream separate, so avoid boiling it in the slow cooker.
How do I store and reheat leftovers?
Refrigerate beef and noodles separately in airtight containers for 3 to 4 days. To reheat, warm the meat gently with a splash of broth and then combine with noodles. Freeze the meat (without sour cream) up to 3 months; thaw in the refrigerator before reheating.
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