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Crock Pot Beef Stroganoff Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This is my take on Julia Child's classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.
Print Recipe
beef stroganoff slow cooker square
Prep Time20 minutes
Cook Time4 hours
Prep Time4 hours 20 minutes
servings6

Ingredients

  • 8 ounces fresh baby bella mushrooms sliced
  • 4 Tablespoon Butter divided
  • 3 Tablespoon shallots minced
  • 2 ½ pounds steak chuck
  • ½ Cup dry white wine
  • 1 Cup beef stock
  • 1 Cup Heavy Cream
  • 1 Tablespoon Worcestershire
  • 1 Teaspoon Thyme
  • 2 teaspoons cornstarch blended with 1 tablespoon of the cream
  • salt and pepper
  • 1 box Noodles

Instructions

  1. Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
  2. In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.
    4 Tablespoon Butter, 8 ounces fresh baby bella mushrooms
  3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.
  4. Stir in the shallots and cook for a minute longer.
    3 Tablespoon shallots
  5. Move the cooked mushrooms and shallots to a slow cooker.
  6. Add 2-4 more tablespoons to the skillet or dutch oven warm over moderately high heat.
  7. Sear the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior is still medium in doneness.
    2 ½ pounds steak
  8. move the beef to a slow cooker.
  9. Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.
    ½ Cup dry white wine, 1 Cup beef stock, 1 Tablespoon Worcestershire
  10. Add the wine stock and Worcestershire along with the bits to the slow cooker.Add the thyme.
    1 Teaspoon Thyme
  11. Cook on low for 6-8 hours.
  12. Once cooked, remove as much of the liquid as possible and return it to the pan you used to sear the beef and turn the heat to medium high.
  13. While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
    2 teaspoons cornstarch blended with 1 tablespoon of the cream, 1 Cup Heavy Cream
  14. After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
  15. Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
  16. Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
  17. Add the stroganoff sauce back to the slow cooker. Add cooked noodles.
  18. Season with salt and pepper.
    salt and pepper
  19. Serve over cooked noodles, if desired.

Nutrition

Serving: 1 | Calories: 805kcal | Carbohydrates: 6g | Protein: 57g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 339mg | Fiber: 1g | Sugar: 3g

Notes

If you want to fold the cooked noodles into the sauce, be sure to add an additional cup of cream or milk. The noodles will absorb the liquids so additional is needed.
CourseBeef Recipes
CuisineRussian
Keywordcrockpot beef stroganoff
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