There’s just something so homey about Beef Stroganoff. The smell of it simmering away makes me feel super contented. The funny thing is, when I was a kid, I wouldn’t go near the stuff. On the nights my dad made it, I would cook myself a grilled cheese and shake my head at how anyone could find that grayish slop at all appealing.
When I moved in with Ben and started cooking more, I really wanted to find a great recipe for Beef Stroganoff. I did some research online and started experimenting, but the biggest problem I had was getting the meat nice and tender. The next logical step then, was to try making it in the crock pot, so once again I went to the wise and all-knowing Internet for help. Do you have any idea how hard it is to find a crock pot Beef Stroganoff recipe that doesn’t call for canned cream of mushroom soup?
First of all, I LOATHE mushrooms. With a passion. Secondly, I prefer for my foods to be made from fresh, real foods, not cans, whenever possible. So I kept searching and found what I thought would made a pretty decent start. Then I winged it The result is a creamy, rich, and slightly more robust than usual sauce, and cooking it in the crock pot all day really takes care of the meat tenderness issue.
Crock Pot Beef Stroganoff (adapted from Cooks.com)
- 2 lbs beef stew chunks (we bought a really big, cheap roast and cut it up)
- 1 large onion, chopped
- 1 clove fresh garlic, minced
- 2 tsp salt
- 1 tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1 cup beef stock
- 1/2 cup red wine
- 3 tbsp tomato paste
- 1 cup sour cream, blended with 3 tbsp flour
Sear beef in a hot skillet, browning all sides. Then, place all ingredients in crock pot and cook for 8-10 hours on low. Serve over egg noodles.
I really like to add red wine to my Stroganoff. It adds a depth and richness to the sauce, and also turns it a fun purply color. If you like mushrooms, go ahead and add 1/2 cup sliced. I know they are very traditional in Stroganoff, but I simply can’t stomach them.