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SLOW COOKER RECIPE: Slow Beef Stroganoff

1/4-cup all purpose flour
1-tsp salt
1/2-tsp black pepper
2-lbs stewing beef cut into 1" cubes
1-tbsp vegetable oil
2-cups small button mushrooms or large mushrooms quartered
2-onions, thinly sliced
1 1/2-cups beef stock
3-tbsp Worcestershire sauce
3-tbsp tomato paste
2-tbsp paprika
1 1/2 tbsp Dijon mustard
1-cup sour cream
Hot cooked egg noodles

In a bowl or plastic bag, combine flour, salt, and pepper
In batches, add beef to seasoned flour and toss to coat
In a large non-stick skillet, heat oil over medium-high heat
Add beef in batches and cook for 5-7 minutes or until browned on all sides
With a slotted spoon, transfer beef to slow cooker
Add mushrooms and onions
In a 2-cup measure, combine beef stock, Worcestershire sauce, tomato paste, paprika, and mustard, mixing well
Pour into slow cooker
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until bubbling
Stir in sour cream and serve over hot noodles