A good beef stroganoff recipe is one filled with plenty of that mushroom and onion flavor. This recipe has that beefy, mushroom, and onion flavor. It's best served over egg noodles. Garnish with fresh dill for a pop of color and to really make the flavors pop. A slow cooker recipe, you can easily start it in the morning and get home to a perfectly cooked meal.
Slow Cooker Beef Stroganoff
(makes 4 servings)
1 lb round top steak, trimmed and cut into 1/4-inch thick slices
1 cup chopped onion
2 tablespoons fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
8 oz sliced mushrooms (about 2 cups)
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup flour
1 cup beef broth
2 tablespoons cream cheese
8 oz sour cream
Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
In a small bowl combine flour, Worcestershire sauce, and broth, whisking until well blended.
Add broth mixture to slow cooker, then stir well.
Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.
Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley