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Slow Cooker Beef Stroganoff
Tender beef cubes slowly simmered in a slow cooker with mushrooms, garlic, fresh herbs in a thick, red wine brown gravy.
👥 4 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- slow cooker
- pan
- whisk
📝 Preparation Steps
1
Heat oil in a large nonstick skillet over medium-high heat.
2
Cut the meat into 1-inch cubes; then dredge the cubes in 1/4 cup of the flour so that they are coated on all sides.
3
Brown the meat in the oil for ⏱️ 5-7 minutes on all sides; then place in your slow cooker.
4
Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute ⏱️ 2 minutes until the mushrooms start to sweat. Remove from the pan and place in your slow cooker.
butter1 tablespoonsdiced mushrooms3 cupsminced garlic2 tablespoons
5
Next, in the same pan, whisk in 1 tablespoon of the flour to form a roux; then add your broth, mustard, parsley, thyme and wine. Bring to a boil until it's slightly thickened and add to your slow cooker.
fresh thyme1 tablespoon
6
Cook on warm ⏱️ 6-8 hours; low ⏱️ 4-6 hours or high ⏱️ 2-3 hours.
7
After the meat has cooked and is tender, combine the 1/4 cup of flour and water together and mix well so that there are no lumps. Add the flour mixture to the beef mixture as needed depending on how thick you like your gravy (I like to make extra sauce for the noodles or rice); then stir in the sour cream. Serve over noodles or rice.
water1 cup
Nutrition Facts
calories
604 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
595 mg
protein Content
60 g
trans Fat Content
0.1 g
cholesterol Content
165 mg
carbohydrate Content
23 g
saturated Fat Content
9 g
unsaturated Fat Content
14 g
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