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Slow Cooked Beef Stroganoff is a creamy herb sauce filled with generous chunks of meat and sliced mushrooms.
I love serving this stroganoff over thick pappardelle noodles or classic egg noodles. With a side of broccoli or green beans, this is a dinner that everyone will love.
In an attempt to pretend the fall has come here to the desert I call home, I turned on the air conditioner and hugged the hearty foods of the colder weather. When I have to leave the house, it reminds me that he's still in the 90s in Phoenix (aka the Valley of the Sun), but as long as he's indoors, with the pot simmering and the aroma of this Stroganoff in the air I love the fall, even in Phoenix.
Years ago, I made beef stroganoff with cream soups. This Beef Stroganoff recipe is made from scratch in the same amount of time and the depth of flavor is wonderful.
This is a recipe from the new Leigh Anne Wilkes cookbook, Holiday Slow Cooker.
You may already know Leigh Anne from her website, Your Homebased Mom. If so, you know that their recipes are solid. (Side note: remember the Lemon Angel Pie? That's Leigh Anne's recipe and I swear angels sing every time I make that cake!)
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The Holiday Slow Cooker cookbook is a must-have for the upcoming holiday season AND year-round.
If you're already familiar with slow cooker and slow cooker recipes, you know that many slow cooker dishes are less than visually appealing. This book? It is a dream. Each photo makes me want to dive into the plate. These are not your grandmother's slow cooker recipes.
These are up-to-date, tasty, colorful and delicious recipes to make all year round in the slow cooker. I already have sticky notes that mark half a dozen recipes.
I am so happy to finally have this magnificent book in my hands and you can buy your own copy of the Holiday Slow Cooker cookbook HERE.
From that beautiful Herbed turkey breast on the cover to the brown butter balsamic carrots, from the buffalo chicken dumplings to the lemon blueberry coffee cake, and last but not least, the French banana toast.
Cooking tip: I used this slow cooker and this cookbook to make this recipe.
Do you really want to have fun with this recipe? Try this beef stroganoff with homemade egg noodles for a truly unforgettable meal!
Slow cooked beef stroganoff
Servings: 5-6 servings
- 1/3 cup brown or all-purpose rice flour
- 1/2 teaspoon ground paprika
- 1/2 teaspoon granulated garlic or garlic powder
- 2 pounds roast beef or beef stew cut into 1/2 inch pieces
- 2 tablespoons of olive oil
- 1 small onion, cut into 1/2 inch pieces, about 2/3 cup
- 1 1/4 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons of kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon of dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground paprika
- 8 ounces fresh white button or very thinly sliced crimini mushrooms
- 1/2 cup sour cream
- fresh italian parsley to serve
- 8-12 ounces cooked egg noodles or pappardelle to serve
Place flour, paprika, and garlic in a gallon zipclose bag. Add meat, seal bag and shake well to coat. Heat oil in large stainless steel or cast iron skillet over medium-high heat. Add the coated beef to the hot oil and stir to coat. Spread on the pan and let cook for 3 minutes. Stir the meat or turn with a spatula to brown on all sides.
While the meat is cooking, add the onion, broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme, and paprika to the slow cooker. Add the browned meat and stir to combine. Cover and cook on LOW for 5 hours. During the last hour of cooking, add the mushrooms.
When the meat and mushrooms are tender, add the sour cream and stir gently to melt it in the sauce. Scoop the stroganoff over the cooked noodles. Sprinkle with parsley before serving.