Slow Cooked Beef Stroganoff

Posted on 04 October 2017


1 large onion

8 oz. sliced mushrooms

2 tsp steak seasoning

2 1/2 lbs. thick cut top sirloin, round steak, or sirloin tip steak

5 Tbsp AP or instant flour, divided

1 container Knorr homestyle beef stock plus 1 cup water or 1 cup beef broth

3 Tbsp Worcestershire sauce

8 oz. sour cream or creme fraiche

1 Tbsp fresh Italian parsley

salt & black pepper

1/8 tsp ground nutmeg

1 lb. cooked medium egg noodles

Horseradish cream:

2/3 cup sour cream

1 tsp chopped fresh Italian parsley

1/2 tsp prepared horseradish


1. Spray the inside of a 6 quart slow cooker with cooking spray. Arrange half of the sliced onion and mushrooms onto the bottom of the slow cooker, reserving a few onion slices for the top. Sprinkle lightly with steak seasoning.

2. Cut the steak into 1 inch cubes. Toss with 2 Tbsp flour and 2 tsp steak seasoning.

3. Arrange over the veggies.

4. Add reserved onion slices.

5. Dissolve 1 container of homestyle beef stock in 1 cup of warm water and pour over the meat. [tip: Alternatively use 1 cup of beef broth] Drizzle with Worcestershire sauce.

6. Cover and cook on low for 7 hours.

7. Uncover and stir. The meat should be fork tender. Increase the slow cooker to the high setting.

8. Whisk 3 Tbsp of flour into just enough water to allow it to fully dissolve. Stir into the beef. Adjust the seasonings, if needed. [salt & black pepper to your taste]

9. Cover and cook for an additional 30 minutes to 1 hour until thickened.

10. Just before serving, add 8 oz of sour cream and 1 Tbsp of chopped fresh Italian parsley along with the ground nutmeg. Stir until fully incorporated.

11. Serve over cooked egg noodles with a dollop of horseradish cream, if desired.

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